Recipe courtesy of Gale Gand
Recipe courtesy of Gale Gand
Watch how to make this recipe.
Meringues
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- Level: Easy
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
- Yield: 40 pieces or 20 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 262
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 30 g
- Protein
- 3 g
- Cholesterol
- 54 mg
- Sodium
- 49 mg
- Level: Easy
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
- Yield: 40 pieces or 20 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 262
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 30 g
- Protein
- 3 g
- Cholesterol
- 54 mg
- Sodium
- 49 mg
Ingredients
Directions
- Whip whites until foamy. Gradually add sugar and whip until very, very stiff, about 5 minutes. On low speed gradually add powdered sugar and whip 10 seconds. Do not over mix!
- With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes. Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours.
- Whip cream with sugar until stiff. Pipe whipped cream on finger shaped meringue and top with another finger to form a sandwich. Tuck sliced fruit and mint leaves into cream laying meringue on its side. For rosette meringues, pipe cream on top an place fruit and mint leaves on cream.
