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
[email protected]I'm not a big fan of meringue, but these were actually really good. The cream filling is what really makes them.
Angel Ml
[email protected]These were a hit at my dinner party! They were so easy to make and everyone loved them.
Yoseph Dibaba
[email protected]These were delicious! The meringue was light and airy, and the cream filling was rich and creamy.
HOPE 2 ALIVE
[email protected]I've made these meringue porcupines several times now and they always turn out perfect. They're a great dessert for any occasion.
Stella
[email protected]These were a little more difficult to make than I thought they would be, but they were worth the effort.
Muzi Bhai
[email protected]I made these for a bake sale and they sold out in minutes. They're definitely a crowd-pleaser.
Shades Solution kenya
[email protected]These were perfect for a summer party. They're light and refreshing.
Sharia Udin
[email protected]I'm not a fan of cream filling, so I made these with a different filling. They were still really good.
Official Tips BD
[email protected]These were a fun and easy dessert to make. I'll definitely be making them again.
Bossmoney Boss
[email protected]I've never had meringue porcupines before, but I'm definitely a fan now. They're so unique and delicious.
Crystal Fassett
[email protected]These were a bit too rich for my taste, but I can see why people would like them.
Noor KhanTanha
[email protected]I'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
[email protected]These were a lot of work to make, but they were worth it. They were so impressive and delicious.
Corisma Gillespie
[email protected]I had some trouble getting the meringue to hold its shape, but the cream filling was delicious.
Kanxa Thapa
[email protected]These were a bit too sweet for my taste, but my kids loved them.
Aaman chettri
[email protected]I've made these meringue porcupines several times now and they always turn out perfect. They're a great dessert for any occasion.
R. Wilder
[email protected]These were delicious! The meringue was light and airy, and the cream filling was rich and creamy.
Ivy Makoro
[email protected]I made these for my kids and they loved them! They were so excited to see the porcupine quills.
Michele Johnson
[email protected]These meringue porcupines were a hit at my dinner party! They were so easy to make and everyone loved them.