How To make Raspberry Meringues(Pressed Cookies)
3 large egg whites
room temp
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 cup raspberry preserves
6 drops red food coloring
Heat oven to 225 degrees. Cover cookie sheets with brown paper. In a small bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until VERY stiff peaks form, about 10 minutes. Add preserves (not jelly) and food coloring; beat one minute at high speed. Pipe meringue iwth pastry tube into 1 inch rosettes with a number 2D decorator's tube onto prepared cookie sheets. Bake for 2 hours. Cool completely then remove from paper. Makes 3 dozen. Cecelia Rubio:
winner at Del Mar County Fair, 1993
How To make Raspberry Meringues(Pressed Cookies)'s Videos
Thumbprint Cookies | Preppy Kitchen
Thumbprint cookies are the original no stress ready in a snap cookie. The bright colored jam filling reminds me of Autumn leaves and Christmas ornaments. I made these with a drizzle glaze but you can use chocolate, nuts or coconut flakes just as easily. Let me know which one you prefer!
I love that these cookies can be made with little ones, as long as they have extra clean hands! Some people will use a teaspoon to press the indent into the cookie but I think it's called a thumbprint cookie for a reason. The recipe for the sugar cookie base is super versatile by the way, also great for cut out cookies!
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Professional Baker Teaches You How To Make SHORTBREAD!
It's time to start off your shortbread education! Chef Anna Olson is a master at the fine art of baking the best shortbread, and she is hear to teach you all the steps you'll need to become a master yourself! Follow along with this video using the recipe below and then let us know how they turned out in the comments!
Ingredients
1 ¼ cup unsalted butter at room temperature
1 cup icing sugar, sifted
1 ½ tsp vanilla bean paste (or extract, if paste is not available)
1 ½ cup all-purpose flour
⅓ cup cornstarch
¼ tsp salt
Directions
1. Preheat the oven to 325 F and line 2 baking trays with parchment paper.
2. Beat the butter and icing sugar until light and fluffy, about 3 minutes. Beat in the vanilla bean paste (or extract). It’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away.
3. In a separate bowl, sift the flour, cornstarch and salt and add to the butter, mixing until blended and soft. Spoon the dough into a piping bag fitted with a large star tip (or into a cookie press). Pipe cookies about 1 ½-inches across onto the prepared baking trays and leaving an inch between each cookie. If you want a flatter cookie that spreads, bake right away. For a cookie that sits up and holds its shape, chill the piped unbaked cookies for 15 minutes before baking. Bake for 20 to 25 minutes, until the cookies just begin to brown lightly on the bottom. Cool the cookies on the trays before storing in an airtight container.
4. The cookies will keep up to a week.
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Raspberry meringue roulade with mascarpone cream | Everyday Food | ABC Australia
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If ever there was a dessert that tasted like summer, this raspberry ripple meringue roulade would be it.
A just-golden meringue with a hint of lemon in its base, it's crisp on the outside with a soft marshmallow-like interior.
Recipe by Thalia Ho
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5 Simple Steps to Perfect Pavlova: The Crunchy, Marshmallowy Meringue Dessert
Crunchy on the outside, soft and marshmallowy on the inside, there isn’t anything quite like a fresh Pavlova — so make the perfect one with my 5 simple steps. Recipe:
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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The best lemon meringue roulade recipe with raspberries
Try this lemon meringue roulade recipe with raspberries, zingy flavour of our homemade lemon curd and fresh raspberries wrapped in a meringue sponge.
Shopping List -
4 egg whites
150gm caster sugar
20gm cornflour
100gm lemon curd
200ml double cream
300gm raspberries
The Best Raspberry Pistachio Macarons Recipe | My favorite cookies!
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The most delicious French macaron cookie recipe! You’ll love these raspberry pistachio macarons from the first bite! These are made with pistachio and almond flour; filled with a creamy pistachio buttercream; and sandwiched with bits of fresh raspberries. It’s the ultimate flavor combination! These French pistachio cookies are my new favorite!
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Contents of this video:
00:00 Introduction
00:58 Making Pistachio Flour
01:58 Dry Ingredients
02:24 Making Meringue
03:32 Folding Macaron Batter
04:26 Piping Macarons
05:33 Resting Instructions
06:00 Baking Instructions
06:29 Pistachio Buttercream
07:16 Filling & Assembling the Cookies
08:07 Taste Test
#raspberry #pistachio #macarons #cookies #baking #desserts #tatyanaseverydayfood