MERINGUE SHELL - 2 FILLINGS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Egg Whites, at room temperature
⅛ tsp Cream of Tartar
Pinch of Salt
1 C Superfine Sugar (whiz in food processor for about a minute)
1 tsp Vanilla
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Directions: |
Directions:Grease a 9-inch deep dish pie plate. Set aside.
Preheat oven to 350º
In the bowl of a stand mixer, beat egg whites until foamy. Add cream of tarter and salt. Beat until soft peaks start to form. Very slowly, add the sugar and continue beating until stiff peaks form. Mix in Vanilla.
Spread meringue in pie plate, smoothing top with an offset spatula. Bake for 1 hour, then turn off oven and leave meringue in oven until it cools. |
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Personal
Notes: |
Personal
Notes: LEMON ANGEL PIE FILLING:
4 Egg Yokes, beat slightly
Stir in 1/2 cup Sugar
3 Tbsp Lemon Juice and 1 Tbls grated Lemon rind
Add 1/4 tsp Salt
Microwave for about 4 minutes (Stir every 30 seconds) until it thickens. Cool.
Whip 2 Cups Whipping Cream and fold 1/2 of whipped cream into lemon mixture.
Pour into cooled meringue shell and top with remaining whip cream.
Chill for 24 hours.
CHOCOLATE VELVET FILLING:
8 ounces Semisweet Chocolate, chopped
1/4 Cup plus 2 Tbls brewed coffee
2 tsp Vanilla
2 Cups Heavy Whipping Cream
1/3 Cup Sugar
Grated chocolate, chocolate curls or chocolate shards to garnish
Place Chocolate and Coffee in a microwave safe bowl and microwave for 30 seconds-stop and stir, then repeat until chocolate is melted and smooth. Mix in vanilla and let cool.
Whip cream with sugar until stiff peaks form. Add cooled chocolate to the cream and gently fold in until all white streaks are gone.
Spread topping over top of meringue shell. Garnish with chocolate. Chill before serving.
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