Are there any meringue recipes without using Cream?!


Question: Are there any meringue recipes without using Cream!?
I dont like cream!.!.!.Www@FoodAQ@Com


Answers:
Fill your meringues with fresh fruit!. Sliced strawberries, blueberries, raspberries or whatever fruit you like best, instead of the cream based fillings!.

I love to fill them with this concoction:
4 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup cornstarch
1/4 cup packed brown sugar
1/2 cup orange juice
3 tablespoons chopped crystallized ginger
2 tablespoons finely grated orange rind

Combine all the ingredients in a bowl; toss well!. Spoon 1/2 cup filling into each meringue!. Place on a baking sheet; bake at 350° for 10 minutes or until bubbly!. Serve warm or at room temperature!.Www@FoodAQ@Com

Meringues

2 egg whites
dash of salt
1/2 tsp!. cream of tartar
3/4 cup white sugar
1/4 tsp!. food coloring (any color- optional)

Preheat oven to 375!. Beat egg whites and cream of tartar until stiff and peaks can be made (by lifting the whip in and out of the mixture)!. Gradually add sugar, and food coloring!. Drop (by tablespoons) onto a cookie sheet, lined with wax paper!. Turn off oven and put meringues in!. Leave in overnight or until oven is completely cool!.


You can also add 1 cup of mint chocolate chips to these too, I use Andes mints!. Enjoy!Www@FoodAQ@Com

never saw a recipe that uswed cream!.!.!.just egg whites
Basic Meringue

Cream of tartar, white vinegar, or lemon juice can all be used to stabilize a meringue!.

Add 1/8 teaspoon of cream of tartar per egg white to the unbeaten eggs!. (If you're using a copper bowl to make your meringue, don't add any acid: it can react with the copper and discolor the egg foam!.)
Whip to medium-soft peaks!. Beat in 2 tablespoons white sugar per egg white!. Continue to beat until egg whites are glossy and hold a firm peak!.
Adding sugar early in the beating process results in a firmer, finer-textured meringue!.Www@FoodAQ@Com

Try this filling on the meringues:

CHOCOLATE MERINGUES
3 egg whites
1/2 c!. sugar
3 Tb!. cocoa powder
1-1/2 c!. softened butter
6 sq!.(1 oz each) semisweet chocolate, melted
12 whole fresh strawberries
Place egg whites in top of double boilder over hot (not boiling) water and beat until foamy!. Gradually add sugar, cocoa, butter & chocolate, continuing to beat until smooth!. Remove from heat and cool until firm!. Place baked meringues (already made) on platter!. Spread with filling; refrigerate, uncovered, for at least 24 hours!. Top each with a strawberry!.!.!.!.!.!.!.!.!.!.!.*** You can also stack 3-4 meringues, with filling, on top of each other, to form little tortes!.!.!.!.!.!.Www@FoodAQ@Com

Try making meringue cookies!. You may not be able to use the meringue you have made already, unless there is some cream of tartar in it (there is NO cream in cream of tartar, it's a drying agent with no flavor, a powder) !.!.!. but make a dry meringue and place in a small clean bowl!. Preheat the oven to 350 degrees, and turn the oven down as LOW as you can get it (250 degrees or less)!. Mix in some chopped walnuts, some 'tiny' chocolate or other chips!. Cover a cookie sheet with wax paper or parchment, and put on the 'cookie dough' by teaspoons!. Just make sure the cookies don't touch, because they don't 'grow' or rise the way other cookies do!. Go away and leave them in the oven for at least 6 hours (overnight is best)!. Remove from the oven and very gently put them into a wax paper lined box or can with new paper between each layer!. These cookies are really YUMMY and now I've showed you a different thing you can do with meringue!.Www@FoodAQ@Com

No law to use cream if you don't want to- be it a meringue pie or making a meringue buttercream icing for a cake!. or simply hard meringues piped or spooned in the shape of a bowl and filled with fruit in syrup!. Use your imagination!.Www@FoodAQ@Com

OK here is the answer your looking for meringue contains NO cream it is whipped eggs whites!.!.!.with a pinch of cream or tartar to retain shape and a small amount of sugar added for sweetness maybe 1/2 to 1 teaspoon per white or less!.
it is the white stuff on top of a lemon meringue pie!.
hope this helpsWww@FoodAQ@Com

I thought meringue was just whipped egg whites!.

You could just put Cool whip on your pie instead!.Www@FoodAQ@Com





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