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Meringue and Plum Tart

Meringue and Plum Tart

Ingredients Needed for Meringue and Plum Tart

For the crust:

1 cup flour
3 ounces of butter
1 yolk
salt
3 tablespoons of vanilla sugar
1 teaspoon lemon zest
1 tablespoon cold water

For the topping:

3 egg whites
4 tablespoons of sugar
7 ounces of plums, pitted and halved
4 ounces of dates

How to Make Meringue and Plum Tart

For the crust:
  1. Add the flour and butter to a bowl. Mix until even using your hands.
  2. Add the yolk, vanilla sugar, lemon zest, and cold water. Season with salt and mix until you have a dough.
  3. Line an 8-inch tart pan with the dough. Poke holes into the dough using a fork. Bake for 15 minutes at 350⁰F/175⁰C.
Assembling the tart:
  1. Add the egg whites to a bowl and start beating them using a hand mixer. Add 3 tablespoons of sugar in the process. Mix until firm. Set aside.
  2. Fit a date into each plum half. Place the date-filled plum halves cut-side down on the crust. Drizzle the remaining tablespoon of sugar.
  3. Top with the egg white mixture and evenly spread it. Bake for 15 minutes at 350⁰F/175⁰C.

When preparing this tart, make your crust buttery and flavor it with lemon zest and vanilla sugar. Top the tart’s fruity filling with a layer of meringue creamy mixture. This makes for a mildly crispy-textured topping, hiding juicy pulpy plums and pleasantly crunchy dates.

Meringue and Peach Tart

Meringue and Peach Tart

Ingredients Needed for Meringue and Peach Tart

1 ⅔ cups of flour
salt
5 ounces of butter (at room temperature)
1 yolk
⅓ cup powdered sugar
2 tablespoons of water
1 teaspoon lemon zest
2 medium peaches, sliced into thin wedges
½ cup sugar
4 egg whites

How to Make Meringue and Peach Tart

  1. Add the flour, butter, yolk, powdered sugar, water, and lemon zest to a bowl. Season with salt and knead with your hands until you have a dough.
  2. Line an 8-inch diameter tart pan with the dough. Press it using your fingers, then poke holes in it with a fork. Bake for 15 minutes at 360⁰F/180⁰C.
  3. Remove the crust from the oven. Place on it the peach wedges, trying to make a circular pattern.
  4. Drizzle 1 tablespoon of sugar on top, then bake for 10 minutes at 360⁰F/180⁰C.
  5. Add the egg whites to a bowl and start to beat them using a hand mixer. Add the remaining sugar in the process. Beat until you get stiff peaks.
  6. Transfer the beaten egg whites to a piping bag. Use it to top the tart with meringues. Bake for 20 minutes at 360⁰F/180⁰C.

When making your crust for this tart, sweeten it generously with powdered sugar and spike it just a tad with acidic lemon zest. Then fill the crust with juicy peach wedges. As the tart bakes the whipped egg white mixture lumps you top it with will transform into melt-in-mouth meringues.

Meringue and Berry Cheesecake

Meringue and Berry Cheesecake

Ingredients Needed for Meringue and Berry Cheesecake


For the base:

7 ounces of digestive biscuits
1 tablespoon melted butter

For the filling:

1 cup blueberries (3-4 ounces)
½ cup raspberries (2 ounces)
⅔ cup cream cheese
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

For the topping:

2 cups of meringue
blueberries for garnishing
raspberries for garnishing

How to Make Meringue and Berry Cheesecake

  1. For the base:

    Add the biscuits to a mixer bowl and start mixing. Gradually add the melted butter while mixing.

  2. Transfer the mixture to a cheesecake form. Spread it evenly and gently press it using a spatula. Refrigerate for 30 minutes.
  3. For the filling:

    Add the blueberries and raspberries to a mixer bowl and mix them together.

  4. Strain them into a bowl using a strainer and a spoon. Discard the remaining pulp.
  5. Add the cream cheese, powdered sugar, vanilla extract, lemon juice, and the berry juice to a bowl. Mix them until smooth and even using a hand mixer.
  6. Layer this cream on top of the biscuit base. Spread it evenly using a spatula. Refrigerate for 30 minutes.
  7. For the topping:

    Transfer the meringue cream to a piping bag. Form the meringues on top of the cream layer.

  8. Lightly char the meringues using a blowtorch. Garnish with blueberries and raspberries and refrigerate for 30 minutes.

A crunchy base and creamy filling is the time-tested formula for cheesecake perfection. Add on top of the buttery biscuit base a smooth and refreshing vanilla-flavored berry mixture. And don’t say no to a touch of lemon. Add a French twist by topping it with meringue cream. Spend around 10 minutes preparing it; the remaining time is refrigeration time.

Meringue and Apricot Tart

Meringue and Apricot Tart

Ingredients Needed for Meringue and Apricot Tart

1 ½ cups of flour
½ teaspoon salt
3.5 ounces of butter
1 tablespoon cold water
lemon zest
1 egg yolk
1 tablespoon powdered sugar
1 pound apricots, halved
3 egg whites
1 cup sugar

How to Make Meringue and Apricot Tart

  1. Add the flour in a large bowl along with the salt and butter.
  2. Mix with the tip of your fingers until the butter is absorbed by the flour.
  3. Add a drop of cold water, lemon zest, 1 egg yolk, and powdered sugar. Mix using your hands until you obtain a smooth dough.
  4. Grab the dough and level it on the bottom of a 12 inches (30 cm) diameter round baking tray. Pinch the surface of the dough with a fork.
  5. Slide the tray into the oven for the next 15 minutes at 340 degrees F/170 degrees C.
  6. After that, take the tray out of the oven. Lay the apricot halves in a snail patter over the crust. Sprinkle 1 tablespoon of sugar on top.
  7. Next, you can prepare the meringue. Add the egg whites in a large bowl and mix them. Add the sugar and mix everything until stiff peaks appear. Add the mixture to a piping bag.
  8. Pour the meringue over the tart in the shape of marshmallows.
  9. Slide the tart into the oven for the next 15 minutes at 340 degrees F/170 degrees C.

Bursting with peaches, and topped with sweet, velvety meringue, this tart really is one of a kind. It brings together the sweetness of the meringue and the sourness of apricots, and it plays with those flavors in high fashion. Plus, the crust is homemade, so you also get to experiment a bit with the dish.

Peanut Chocolate Cheesecake with Meringues

Peanut Chocolate Cheesecake With Meringues

Ingredients Needed for Peanut Chocolate Cheesecake With Meringues


For the base:

4 ounces of biscuits, crushed
⅓ cup melted butter

For the filling:

1 cup cream cheese
1 ½ cups of sour cream
6 eggs
⅔ cup sugar
2 tablespoons of cornstarch
1 teaspoon vanilla extract
2 cups of melted dark chocolate
⅔ cup peanuts

For the topping:

⅔ cup melted dark chocolate
1 snickers bar (crumbled)
3 ounces of meringues for garnishing (8 - 9 meringues)

How to Make Peanut Chocolate Cheesecake With Meringues

  1. For the base:

    Add the crushed biscuits and melted butter to a bowl. Mix them until even.

  2. Transfer the mixture to a springform cake pan. Spread it evenly, then press it gently using a rubber spatula. Set aside.
  3. For the filling:

    Add the cream cheese, sour cream, eggs, sugar, cornstarch, and vanilla extract to a bowl. Mix until smooth using a spatula and then a hand mixer.

  4. Transfer some 1/2 from the cream cheese mixture to another bowl. Add 1 cup of melted chocolate and mix until even. Set aside.
  5. Add the remaining cup of melted chocolate to a bowl and mix the peanuts in.
  6. Pour the chocolate and peanut mixture into the pan over the crushed biscuit base. Spread it evenly.
  7. Alternately pour the cream cheese mixture and the cream cheese – chocolate mixture over the peanut chocolate layer. Do this so that they form a two-colored circular pattern.
  8. Bake for 60 minutes at 300⁰F/150⁰C.
  9. For the topping:

    Line a baking tray with parchment paper and place a rack on top of it. Place the baked cake on the rack.

  10. Glaze the cake with melted chocolate and garnish it with crumbled Snickers and meringues.

If you have a weakness for chocolate this cheesecake might be the right choice for you. Because this cake is heavy on chocolate both in the filling and the glaze. You can even enrich the chocolatey goodness with crunchy peanuts and biscuit base. Did we mention the crumbled Snickers and meringue topping? It’s the icing on the cake (pun intended).

Meringue and Lemon Tart

Meringue and Lemon Tart

Ingredients Needed for Meringue and Lemon Tart

7 ounces of butter biscuits
2 ounces of butter
4 egg yolks
1 cup condensed milk
½ cup lemon juice
4 egg whites
¾ cup sugar

How to Make Meringue and Lemon Tart

  1. Add the biscuits and the butter to a stand mixer. Crush and mix until even.
  2. Transfer to an 8-inch tart pan and spread evenly. Bake for 8 minutes at 360⁰F/180⁰C.
  3. Add the yolks and condensed milk to a bowl. Mix until smooth using a hand mixer. Add the lemon juice in the process. Set aside.
  4. Add the egg whites to a bowl and start whisking using a hand mixer. Gradually add the sugar in the process. Whisk until firm.
  5. Pour the yolk mixture over the biscuit crust. Evenly spread it and refrigerate for 30 minutes.
  6. Transfer the sweet whisked whites to a piping bag. Top the tart with meringues. Bake for 35 minutes at 360⁰F/180⁰C.

Let’s combine two dishes inspired by the French cuisine. Namely, lemon tart and meringues. First, pre-bake the crust made from crushed buttery biscuits. Then fill it with a milky and lemony cream. Top this with soft and crisp meringues. Yummy!

7 Meringue Desserts for the Sweetest of Weekends

7 Meringue Desserts for the Sweetest of Weekends

Don’t know how to spoil yourself this weekend? Or any other day, since we don’t need excuses for having a delicious treat. How about trying these wonderful meringue desserts? They’re crunchy, but also melt in your mouth and they are definitely worth your time!

vanilla cream-filled meringues with berries

Vanilla Cream-Filled Meringues With Berries

Ingredients Needed for Vanilla Cream-Filled Meringues With Berries


For the meringue:

4 egg whites
⅓ cup sugar
1 cup cornstarch
2 tablespoons of lemon juice

For the vanilla cream:

1 cup cream cheese
1 tablespoon vanilla extract
¼ cup powdered sugar
1 teaspoon yellow food colouring
blueberries for garnishing
raspberries for garnishing
redcurrants for garnishing

How to Make Vanilla Cream-Filled Meringues With Berries

  1. For the meringue:

    Add the egg whites to the bowl of your stand mixer and start mixing. Add the sugar while doing that. Mix for 10 seconds.

  2. Add the cornstarch and lemon juice and mix until smooth.
  3. Fill a piping bag with this cream and line a baking tray with parchment paper. Form four mounds of cream using the piping bag.
  4. Make a dip into each cream mound using a teaspoon. Bake for 60 minutes at 230⁰F/110⁰C.
  5. For the vanilla cream:

    Add the cream cheese, vanilla extract, powdered sugar, and yellow food coloring to a bowl. Mix them using a hand mixer, then fill a piping bag with this yellow cream.

  6. Fill each dip made into the baked cream mounds with yellow cream. Garnish the meringues with berries and currants.

These delicious and melt-in-your-mouth sweets are a must for everyone out there with a sweet tooth. They are delicately crispy, and this perfectly pairs with the vanilla-flavored, creamy filling. Garnish them with colorful and refreshing berries.

Strawberry Sauce Topped Meringues

Strawberry Sauce Topped Meringues

Ingredients Needed for Strawberry Sauce Topped Meringues

6 egg whites
1½ cups of sugar
3.5 ounces of frozen strawberries, thawed
3.5 ounces of frozen rhubarb
½ cup double cream
1 teaspoon vanilla essence

How to Make Strawberry Sauce Topped Meringues

  1. Preheat the oven to 300 degrees F/150 degrees C.
  2. Put the egg whites in a bowl and beat them with a mixer until soft peaks form.
  3. Gradually add 1 cup of sugar (save 3 tablespoons for later use), a tablespoon at a time, and continue to mix until the sugar dissolves.
  4. Once all the sugar has been added, continue to whisk on high for 3 mins, until the meringue is glossy, white, and thick.
  5. Fill the piping bag with the meringue mixture (choose a large French star piping tip).
  6. Lay a baking tray with parchment paper.
  7. Hover the piping tip just above the surface of the parchment paper, at a perpendicular angle. Apply pressure to the bag until the filling begins to flow out. When you’re done piping a shape and are ready to move on to the next, stop applying pressure and lift up the tip. Reposition and start piping the next shape. Make 6 large meringues.
  8. Bake them for 45 minutes.
  9. Meanwhile, put the strawberries and rhubarb in a saucepan over medium heat.
  10. Add 2 tablespoons of sugar and simmer until it melts and forms a syrup. Set it aside.
  11. Pour the whipping cream into a bowl. Add the vanilla extract and the remaining tablespoon of sugar and beat them with the mixer until the whipping cream thickens.
  12. Serve each meringue with whipped cream and strawberry sauce.
  13. Enjoy!

Making meringues at home can be quite a challenge, but following a few easy steps will help you to master the art of perfectly made meringues. And to make an extraordinary strawberry and rhubarb sauce to top them with.

Raspberry Meringue Cake

Ingredients Needed for Raspberry Meringue Cake

5 eggs
⅔ cup sugar
½ cup olive oil
½ cup milk
1 cup flour
1 teaspoon baking powder
1 tablespoon butter
2 cups of water
2 cups of powdered sugar
1 tablespoon vanilla extract
12 ounces of raspberry, fresh
salt
½ lemon

How to Make Raspberry Meringue Cake

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Separate the yolks from the egg whites.
  3. Put the yolks in a kitchen aid and mix for about 1 minute, until they are yellow pale and fluffy.
  4. While your mixer is working, add the sugar, olive oil and milk. Continue to mix the ingredient for another minute.
  5. Meanwhile, mix the flour with baking powder. Then, add them to the kitchen aid and mix until you get a smooth and shiny batter.
  6. Grease with butter a springform pan (12 inches/32 cm diameter). Pour the batter in it and spread it evenly.
  7. Bake the cake for 20 minutes.
  8. In the meantime, add the water in a large pot, on medium heat.
  9. Add 1 cup (110 grams) of powdered sugar and vanilla extract. Stir constantly until the sugar dissolves and you get a slightly thick sugar syrup.
  10. When the cake is baked, set it aside to cool down. Then, use a toothpick to prick it.
  11. Using a spoon, add the sugar syrup all over the cake. The liquid will make the cake moist and soft.
  12. Top the cake with the raspberries.
  13. Make the meringue: put the egg whites in the kitchen aid bowl, sprinkle some salt and start mixing.
  14. When the egg whites form soft peaks, gradually start adding the remaining cup of powdered sugar.
  15. Squeeze about 1 tablespoon of lemon juice over the egg whites.
  16. When the egg whites are stiff peak – the peaks hold firmly, and the mixture is thick and heavy – the meringue is ready.
  17. Top the cake with the meringue. If you want, add some chocolate decorations.

Your family just announced that’s coming to visit in about two hours? Relax! You have plenty of time to make this huge and delicious raspberry and meringue cake, so you can satisfy everybody. And raspberries and raw meringue is an awesome combo! So put them to good use with this recipe!

Meringue-Topped Parmesan Biscuits

Ingredients Needed for Meringue-Topped Parmesan Biscuits

1 pound flour
2 ounces of butter
1 teaspoon baking powder
salt
1 cup parmesan, shredded
½ cup sour cream
3 eggs

For the topping:

walnut
almond
black sesame seeds
white sesame seeds

How to Make Meringue-Topped Parmesan Biscuits

  1. Preheat the oven to 360°F/180°C.
  2. Place the flour in a bowl. Add the butter, a pinch of salt, and shredded parmesan. Slowly pour the sour cream, while stirring the flour. Knead the dough for 5-6 minutes until firm and smooth.
  3. Spread flour on your working surface. Place the dough in the middle of it. Grab your rolling pin and level the dough until 0.4 inches (1 cm) thick.
  4. Use a 2 inches (5 cm) diameter cooking ring to shape the biscuits – you should make around 16 biscuits. Line a baking tray with parchment paper and place the biscuits in it.
  5. Crack the eggs and separate the whites from the yolks. Place the egg whites in a large bowl and whisk them for 3-4 minutes until soft peaks form. Also, whisk the yolks.
  6. Coat the biscuits with egg yolk and top it with 1 tablespoon of meringue. Top the biscuits with walnuts, almonds, black and white sesame seeds, according to your preferences.
  7. Slide them in the oven for the next 20 minutes!

Do you enjoy salty parmesan biscuits? This time, we’ve topped them with silky smooth egg whites, almonds, walnuts, and sesame seeds! So, if you enjoy some extra crunch in your snacks, this recipe was made for you!

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