Lemon Meringue Filo Nest | Easter Dessert Recipe
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STEP 1: LEMON CURD
(Enough for six finished nests)
- 3 large eggs
- 2 egg yolks
- zest of 1 lemon
- 2/3 cup fresh lemon juice
- 1 cup sugar
Mix together eggs, egg yolks, and sugar. Whip until light and fluffy, about 2-3 minutes. Add lemon zest and juice and whisk to incorporate. Set curd mixture over simmering water and continually stir until the curd becomes thick (custard-like), coating the back of a spoon. Let cool slightly. Place plastic wrap directly on the curd and put it into the refrigerator until completely cool. This can be done the day before.
STEP 2: FILO NEST
(Makes six finished nests)
- store-bought filo dough (1 box of 2 rolls)
- 3/4 cup sweetened coconut
- 1/4 cup butter melted
- 1/4 cup teaspoons sugar
Let filo dough thaw to room temperature before working with it. Once thawed, leave the filo dough rolled up and slice each roll into 1/4- to 1/2-inch pieces. Gently fluff slices, exposing the wax paper in between the layers. Remove paper and form strips of dough into six nests. Sprinkle each nest with 2 tablespoons coconut. Drip 2 teaspoons melted butter on each nest and sprinkle with 2 teaspoons sugar. Place into a preheated 350-degree oven for 10-15 minutes until coconut is toasted and filo is lightly golden. These can be made a day before. Let cool and store in an airtight container.
STEP 3: MERINGUE
(This step should be done shortly before assembling and serving)
- 4 egg whites
- cream of tartar
- 1/2 cup baker's sugar
Using an electric beater, beat egg whites until just foamy and add a pinch of cream of tartar. Increase electric beater speed to medium-high and beat until whites form soft peaks. Add sugar and beat until stiff peaks.
STEP 4: ASSEMBLY
Place nest on a serving plate and drizzle with melted milk chocolate for added appeal and flavor (it's completely optional though). Spoon on lemon curd. Spoon or pipe (using a pastry bag fitted with a star tip) on the meringue. Brûlée top of the meringue with a kitchen torch or broiler (but watch carefully). Garnish with fresh raspberries or a sprig of mint.
Meringue kisses Recipe | How to Make Meringue Cookies
Learn how to make the best meringue kisses! They are crispy, sweet and they melt in your mouth. These beautiful and colorful meringue cookies are perfect for birthday parties, for holidays, valentine’s day, as a tread or just as a pretty candy that your family and friends will love!
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Makes about 70-80 cookies
Ingredients:
3 Large egg whites (100g)
1 cup (200g) Castor sugar
Pinch Salt
1/4 teaspoon Cream of tartar (optional)
Gel food coloring (optional)
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 200°F (100°C), line one or two baking sheets with parchment paper. Set aside.
2. Place the egg whites in a large, clean bowl or a bowl of a stand mixer. Add a pinch of salt and cream of tartar (optional). Beat egg whites until foamy, start by beating on low then increase to high speed, when the mixture is foamy, add the sugar very slowly one teaspoon at a time while continuing to beat.
3. Once all the sugar has been added, continue whisking on high speed and whisk until the meringue is glossy and very stiff.
4. Stir in vanilla extract or other flavoring (see recipe notes). At this stage you can add gel food coloring if desired.
5. Transfer the meringue to a piping bag fitted with a tip/nozzle of your choice. Or just cut the end of the piping bag and pipe without a tip. If you wish you can color your kisses by adding food coloring gel strips inside your pastry bag before filling (see the video).
6. Pipe the kisses onto the prepared trays. Squeeze lightly on the piping bag slowly pulling up before quickly lifting off to create the tip.
7. Place the tray on the center rack and bake for about an hour, then turn the oven off and keep closed for an additional 1-2 hours.
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Chocolate Hazelnut Meringue Pave
CHOCOLATE HAZELNUT MERINGUE
For more information, please contact Chef Susan @ susan@bakingandcakeart.com
Yield: Meringue for 1 Pave’
Meringue: Ounces: Grams:
Hazelnuts (toasted, peeled, and finely chopped 2oz 56g
Powdered sugar 4oz 113g
Cocoa 1oz 28g
Superfine sugar (separated) 6oz 170g
Cream of tartar 1 1/8 tsp 5.5g
Egg whites (room temperature) 4.75oz 134g
All purpose flour (for covering pan) 4oz 113g
Cocoa (for covering pan) 4oz 113g'
Equipment: 6 qt mixer with whip attachment, scale, measuring spoons, 2- half sheet pans, parchment paper, gloves for mixing by hand or a skimmer, scissors, Susan’s Special Coating, pastry brush, bowl
PAN PREPARATION:
Cut parchment Paper to fit two ½ sheet pans. Lightly spray cooking spray on corners of paper to adhere paper to pan. Then sparingly spray cooking spray over entire parchment paper, using a brush to spread evenly. Mix 4oz flour and 4oz cocoa together in a bowl. Using this mixture cover, the parchment-covered pans with the mixture, tapping off any excess (as shown in Video.) Draw lines on the parchment paper according to diagram below.
PREHEAT OVEN
Preheat oven to 200° F- (93°C).
Meringue:
BEAT EGG WHITES IN GREASE FREE BOWL
In a mixer bowl with whip attachment, beat the egg whites until soft peaks form. Gradually add in cream of tartar and 4 ½ Tbsp of the super fine sugar, and beat until incorporated. Add remaining superfine sugar and beat to glossy, stiff peak stage.
FOLD IN HAZELNUTS
Fold hazelnuts into egg whites with skimmer, or gloved hand moving quickly and gently so as not to over mix and deflate the egg whites.
LOAD A 16 INCH PASTRY BAG
Fit the pastry bag with a ¼” plain tip with as much meringue as you’re comfortable using, twist bag at top.
PIPE MERINGUE ONTO SHEET PANS
Using even pressure and a 90° angle pipe the inside margins of one of prepared ½ sheet pans. Continue piping meringue until the area is covered.(Refer to diagram below). Gently use an offset spatula to even out as needed. (Refer to Susan’s DVD). Pipe the rest of the mixture into even strips on the other prepared pan.
BAKE
Bake at 200°F-(93C°), for 2 ½ hours.
Meringue may be made ahead, and covered and stored for 2 days at room temperature, or wrapped and frozen for up to 2 weeks.
Raspberry cake 覆盆子蛋糕 Gâteau aux framboises Himbeerkuchen Pastel de frambuesa ラズベリーケーキ كعكة التوت 红树莓
URL of method of making italian meringue buttercream
意式蛋白奶油霜的制作方法的网址
URL de méthode de fabrication de crème au beurre à la meringue
Ingredients
Joconde biscuit
Almond powder 35g
Icing sugar 35g
1 egg
Egg white 70g
Sugar 35g
Cake flour 30g
200C°(392°F) for 7 minutes
Raspberry flavor syrup
Raspberry Puree 10g
Water 30g
Sugar 10g
White rum 5g
Raspberry cream
Italian meringue buttercream 150g
Raspberry puree 50g
Raspberry jelly
Raspberry Puree 50g
Water 50g
Sugar 50g
Gelatin 5g
Some raspberries
Raspberry Jam 40g
Gold leaf
Pomegranate seeds
mint
配料
乔孔德饼干
杏仁粉 35g
糖粉 35g
1个鸡蛋
蛋清70g
白砂糖 35g
低筋面粉 30g
200℃(392℉)烤7分钟
覆盆子口味糖浆
覆盆子果泥 10g
水30g
白砂糖 10g
白朗姆 5g
覆盆子果冻
覆盆子果泥 50g
水 50g
白砂糖 50g
吉利丁 5g
覆盆子奶油
意式蛋白奶油霜 150g
覆盆子果泥 50g
一些覆盆子
覆盆子果酱 40g
金箔
石榴籽
薄荷
Ingredients
Joconde biscuit
Almond powder 35g
Icing sugar 35g
1 egg
Egg white 70g
Sugar 35g
Cake flour 30g
200C°(392°F) for 7 minutes
Raspberry flavor syrup
Raspberry Puree 10g
Water 30g
Sugar 10g
White rum 5g
Raspberry cream
Italian meringue buttercream 150g
Raspberry puree 50g
Raspberry jelly
Raspberry Puree 50g
Water 50g
Sugar 50g
Gelatin 5g
Some raspberries
Raspberry Jam 40g
Gold leaf
Pomegranate seeds
mint
Ingrédients
Biscuits Joconde
Amande en poudre 35g
Sucre glace 35g
1 œuf
Blanc d'oeuf 70g
Sucre 35g
Farine T45 30g
200°C (392°F) pendant 7 minutes
Sirop saveur framboise
Purée de framboises 10g
Eau 30g
Sucre 10g
Rhum blanc 5g
Crème de framboise
Crème au beurre à la meringue italienne 150g
Purée de framboises 50g
Gelée de framboise
Purée de framboises 50g
Eau 50g
Sucre 50g
Gélatine 5g
Quelques framboises
Confiture de framboise 40g
Feuille d'or
Graines de grenade
Menthe
How To Bake Sweet and Crisp Meringue Cookies - DIY Food & Drinks Tutorial - Guidecentral
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About this DIY project:
- Title: Bake Sweet and Crisp Meringue Cookies
- Maker: Vilma Guerzon -
- View the full step-by-step tutorial on Guidecentral:
Supplies:
- 4 egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 teaspoon Vanilla extract
- 1 1/2 cup white sugar
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Tricolor meringues: the lightest and most delicious sweets!
INGREDIENTS
100g of egg whites
200g (1 cup) of caster sugar
Food coloring (pink and purple)
METHOD
In a bowl add the egg whites and sugar. Add the bowl over the pot with water and stir until the sugar dissolves and the mixture becomes smooth and without granules. Mix with a mixer until the egg whites become firm.Take the piping bag and turn it upside down and put it around the jar. With the paintbrush add the food coloring and paint down a stripe on four sides.
Turn the piping bag the right way around pulling it through. Add the piping bag inside of the jar and fill it up with the beaten egg whites. Flat the bag and push the meringue is touching the cutter.
Align the baking tray with the baking paper and stick it on the baking tray. Push the meringue up to get rid of the air bubbles and then lift up to form the peak.
Bake in the oven at 212°F/100°C for 40 minutes.
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