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.
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Shakir Ahmed
a18@hotmail.co.ukI'm not a big fan of meringue, but these were actually really good. The cream filling is what really makes them.
Angel Ml
mangel@hotmail.frThese were a hit at my dinner party! They were so easy to make and everyone loved them.
Yoseph Dibaba
d78@gmail.comThese were delicious! The meringue was light and airy, and the cream filling was rich and creamy.
HOPE 2 ALIVE
a_h98@hotmail.comI've made these meringue porcupines several times now and they always turn out perfect. They're a great dessert for any occasion.
Stella
stella12@yahoo.comThese were a little more difficult to make than I thought they would be, but they were worth the effort.
Muzi Bhai
muzi.b63@gmail.comI made these for a bake sale and they sold out in minutes. They're definitely a crowd-pleaser.
Shades Solution kenya
s-kenya@hotmail.frThese were perfect for a summer party. They're light and refreshing.
Sharia Udin
sharia-u57@aol.comI'm not a fan of cream filling, so I made these with a different filling. They were still really good.
Official Tips BD
o-b23@hotmail.comThese were a fun and easy dessert to make. I'll definitely be making them again.
Bossmoney Boss
bossmoney_b@yahoo.comI've never had meringue porcupines before, but I'm definitely a fan now. They're so unique and delicious.
Crystal Fassett
cfassett@gmail.comThese were a bit too rich for my taste, but I can see why people would like them.
Noor KhanTanha
n-k@gmail.comI'm not a big fan of meringue, but these were actually really good. The cream filling is what really makes them.
Chitral Bikers Club 90
9-c@gmail.comThese were a lot of work to make, but they were worth it. They were so impressive and delicious.
Corisma Gillespie
g8@hotmail.comI had some trouble getting the meringue to hold its shape, but the cream filling was delicious.
Kanxa Thapa
k83@yahoo.comThese were a bit too sweet for my taste, but my kids loved them.
Aaman chettri
aaman.c@hotmail.comI've made these meringue porcupines several times now and they always turn out perfect. They're a great dessert for any occasion.
R. Wilder
wilder-r24@yahoo.comThese were delicious! The meringue was light and airy, and the cream filling was rich and creamy.
Ivy Makoro
i@gmail.comI made these for my kids and they loved them! They were so excited to see the porcupine quills.
Michele Johnson
michelejohnson@gmail.comThese meringue porcupines were a hit at my dinner party! They were so easy to make and everyone loved them.