Best 2 Meringue Porcupines Recipes
Meringue porcupines are a delicious and visually appealing treat that can be enjoyed by people of all ages. Made from a combination of egg whites, sugar, and a few other simple ingredients, these delightful cookies are characterized by their delicate, crispy exterior and soft and chewy interior. They are often topped with nuts, seeds, or other sweet treats, adding an extra layer of flavor and texture. Whether you are looking for a fun and easy dessert to make at home or a unique and impressive dish to serve at a special occasion, meringue porcupines are sure to satisfy your sweet tooth cravings.
Check out the recipes below so you can choose the best recipe for yourself!
MERINGUE PORCUPINES WITH CREAM FILLING
The spiky look of these cookies is the reason they got their name.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Make 12 filled porcupine sandwiches
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Line two baking sheets with parchment paper.
- Scoop spoonful of meringue onto large oval soup spoon, and use another soup spoon to form meringue into shape of small egg. Use second spoon to push meringue oval off first spoon, and onto parchment. Spoon 12 ovals onto each prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creating porcupine effect.
- Reduce oven to 200 degrees; bake until meringues are crisp on outside but have marshmallow consistency inside, about 1 hour. Reduce oven to 175 degrees if meringue starts to brown. Remove from oven, and gently press bottom of each meringue so that it caves in and can be filled. Turn off oven, and return to oven to dry, about 20 minutes. Let meringues cool completely before filling.
- Combine the cream and almond extract in a chilled bowl of an electric mixer, and whip on medium speed, until just stiff, about 2 minutes. Fill half the hollowed meringues with cream, the remaining half with preserves, and sandwich together. Serve as soon as possible after filling.
MERINGUE PORCUPINES
These meringues are crisp on the outside and soft on the inside. Each sandwich brims with whipped cream and apricot preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper, and set aside.
- Scoop a spoonful of meringue onto large oval soup spoon, and use another soup spoon to form meringue into shape of small egg. Use second spoon to push meringue oval off first spoon and onto parchment. Spoon 12 ovals onto each prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creating a porcupine effect.
- Bake cookies until they are crisp on outside but have marshmallow consistency inside, about 1 hour. Reduce oven to 175 degrees if meringue starts to brown. Remove from oven, and gently press bottom of each meringue so that it caves in and can be filled. Turn off oven, and return meringues to oven to dry, about 20 minutes. Let cool completely on parchment on wire racks before filling.
- Put cream and almond extract in the chilled bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until just stiff, about 2 minutes. Fill half of the hollowed meringues with cream, and the remaining halves with preserves. Sandwich together. Serve immediately.
Tips:
- Use fresh egg whites for the best results. Older egg whites will not whip up as well and may result in a meringue that is not as light and airy.
- Make sure the bowl and beaters you are using to whip the egg whites are completely clean and free of any grease or residue. Any residue can prevent the egg whites from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites begin to foam. This will help to prevent the whites from overbeating and becoming grainy.
- Continue whipping the egg whites until they reach stiff peaks. This means that when you lift the beaters out of the bowl, the peaks of the meringue will stand up straight and not flop over.
- Add the sugar to the egg whites gradually, one tablespoon at a time. This will help to prevent the meringue from becoming too sweet or grainy.
- Once all of the sugar has been added, continue whipping the meringue for a few more minutes until it is thick and glossy.
- Use the meringue immediately or store it in an airtight container in the refrigerator for up to 24 hours.
Conclusion:
Meringue porcupines are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create these delightful cookies that are sure to impress your friends and family. So next time you are looking for a fun and festive recipe, give meringue porcupines a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
