Best 4 Meringue Bites Recipes

LEMON MERINGUE BITES

Steps:

• Make lemon curd:
• Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer. In a bowl whisk together eggs and whisk in lemon mixture until combined well. Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly. Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
• Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour.
• Preheat oven to 400°F.
• Make meringue:
• In a bowl with an electric mixer beat whites with a pinch salt until foamy. Add cream of tartar and beat whites until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
• Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
• Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks. Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day. Keep tartlets chilled until ready to serve.

CHERRY MERINGUE BITES

Steps:

• Cut 2 pieces of parchment paper to fit 2 baking sheets. Using a 1-inch cookie cutter, draw 25 circles on each piece of parchment. Turn the paper over, and place on sheets. Set aside.
• Combine egg whites, sugar, and cream of tartar in the heat-proof bowl of an electric mixer. Set the bowl over a saucepan of simmering water. Whisk constantly until sugar has dissolved and whites are warm to the touch, 2 to 3 minutes.
• Heat the oven to 200 degrees. Transfer the bowl to the electric mixer, and whip. Start on low speed, and gradually increase the speed to high, until stiff, glossy peaks form, 10 to 12 minutes.
• Fit a pastry bag with a Wilton Number 16 star tip, and fill bag with the meringue. Cover one of the circles with an even layer of meringue. Pipe around the circumference, making a 1-inch-high cup. Repeat piping over the remaining circles. Transfer baking sheets to oven, and bake 20 minutes. Reduce the heat to 175 degrees. and bake until the meringue has dried but is still white, 35 to 40 minutes more. Transfer sheets to a wire rack to cool.
• Fit a pastry bag with a plain round tip, and fill the bag with creme fraiche. Pipe 1 1/2 teaspoons creme fraiche into each of the meringue cups, and top with a cherry. Dust meringue bites with confectioners' sugar, and serve.

ANGEL MERINGUE BITES

Steps:

• Preheat oven to 350 degrees F.
• Lightly oil a baking sheet and set aside.
• In a medium sized mixing bowl, whip egg whites until frothy. (you can use your electric mixer on high or a wire whisk).
• Add splenda, vanilla and salt.
• Mix on high speed until stiff peaks form (about 20 to 30 seconds, longer if using whisk).
• Spoon rounded tablespoons of egg whites onto prepared baking sheet.
• Bake in preheated oven 10-15 minutes or until golden brown.
• Remove from pan. Cool.
• To assemble meringues:.
• Just before serving, sandwich Angel Bites with filling of choice by spreading the filling on the bottom of one cookie and topping with another.

MERINGUE BITES

Steps:

• Beat egg whites, cream of tartar & vanilla at high speed with an electric mixer until foamy. Add Splenda, 1 tablespoon at a time, beating until stiff peaks & Splenda dissolves. Spoon tablespoons onto baking sheets. Bake 1 hour and 15 minutes, turn oven off. Remain in oven over night.