How to Make Strawberry Meringue Cookies Including Diabetic Instructions

These little Strawberry Meringue Cookies are great as a light dessert. They would also make great additions to your homemade Easter baskets or on the buffet or dining table as part of your Easter meal. Whether you choose to serve these meringues by themselves or sandwiched together with strawberry jam, they are sure to disappear quickly.

STRAWBERRY MERINGUE KISSES

3 large egg whites
1/4 tsp cream of tartar
3/4 cup sugar
1/2 tsp almond extract
1/4 tsp liquid red food coloring
3 tbsp strawberry jam

Position oven racks to divide oven in thirds. Heat to 225 degrees.

Line 2 baking sheets with nonstick foil; set aside.

In a large mixing bowl, with mixer on medium speed, beat egg whites until soft peaks form when beaters are lifted. Turn speed to high and gradually add sugar; beat about 8 minutes until stiff, white, glossy peaks form and the mixture no longer feels grainy. Beat in almond extract and food coloring until thoroughly blended.

Spoon mixture into a large ziptop bag, snip 1/2-inch off 1 corner and pipe 72 small mounds, each about 1-inch across) 1-inch apart on baking sheets. Bake at 225 degrees for 1 hour and 45 minutes or until meringues feel firm. Turn off oven; leave meringues in oven at least 1 hour up to overnight until they are dry and crisp through. Peel off foil.

Before serving put 1/4 tsp of the jam on the bottom of 1 meringue and sandwich with another. Repeat with remaining meringues and jam.

To serve put the kisses on a serving plate and arrange around fresh strawberries, if desired.

For diabetics use 1/4 cup sugar and 1/2 cup Splenda granular instead of the 3/4 cup sugar. Also use all-fruit or sugar-free strawberry jam.

NOTE: The meringues may be stored airtight at room temperature up to a month. Do not sandwich with jam until shortly before serving. Kisses are also good individually with out the jam.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.squarespace.com

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Lemon Meringue Pie Recipe, A Classic Southern Dessert

Lemon Meringue Pie is one of the classic southern recipes that should be made at home. It is easy to make and the flavor of the homemade version far out shines the store bought or frozen variety. The lemon meringue pie recipe consists of 3 parts: the pie shell, the custard, and the meringue.

This recipe uses a pre-baked pie shell to make it easy, however you can make your own if you prefer. Use a pastry shell, not a graham or cookie crust so that the meringue will seal properly.

For meringue recipes, I prefer to use pasteurized eggs. Pasteurized eggs have been pasteurized to kill any germs and are safe for foods such as meringue which may not otherwise receive enough cooking. Pasteurized eggs are available at most supermarkets these days, but if they are not available in your area, you can substitute the powdered pasteurized egg whites which can be found in your baking section. (Substitute only for the whites, not the yolks.)

Bring the egg whites to room temperature before beating. This will encourage whipping and result in greater volume in your meringue.

Serious cooks keep a copper bowl to beat their egg whites in, but I make meringue just fine in my ceramic bowl. I wouldn't use plastic, because the bowl must be absolutely clean. Any trace of oil or grease that might cling to plastic will keep the whites from beating properly. This applies to your beaters, also. Make sure they are perfectly clean.

Lemon Meringue Pie Recipe

1 pre-baked pie shell

Filling:

3/4 cup sugar

5 Tablespoons cornstarch

1/3 cup lemon juice

1/2 cup cold water

3 egg yolks from pasteurized eggs, save whites for meringue

1 cup boiling water

2 tablespoons butter

grated zest of 1 lemon

Meringue

3 egg whites from pasteurized eggs,

3 Tablespoons sugar

Combine sugar, cornstarch, lemon juice, and cold water in a saucepan.
Add the egg yolks. Blend well.

Add the boiling water, bring back to a boil and simmer for 1 minute.

Remove from heat and stir in the lemon zest and butter.

Pour into pie shell.

Make the Meringue:

Beat the egg whites until stiff peaks form. Stiff peaks will hold their shape when mounded.

Gradually add the sugar, one spoonful at a time. Beat until combined and no sugar crystals remain.

Spread on top of the pie. Spread the meringue to the edge of the pie so that it seals with the pie shell.

Bake at 325 degrees until golden brown.

I hope you will try this lemon meringue pie recipe. It will quickly become a family favorite.

Are you interested in more lemon pie recipes and other southern dessert recipes? Sign up for our newsletter at Southern Sweets and Desserts and get traditional southern recipes delivered to your email regularly.

Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking

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Meringue chocolate chip cookies - the ultimate indulgence

Cookies are a comfort food and if you are looking for dessert recipes recipes, or Cinco de Mayo Maybe you are interested in recipes like this one. Chocolate brownies are one of the most popular variety and meringue go to your recipe even easier, more interesting and attractive.

Each has its own favorite type of chocolate biscuit tops many lists. vanilla biscuits, strawberries and grapes Cookies Cookies are also very popular and isplease, if you like the different variants of the kitchen. Mexican ingredients such as vanilla and cinnamon and work serves the majority of Mexican recipes and desserts often use these ingredients because they combine so well together.

whites based on meringue. When you Beat the egg whites, it is very important in the bowl and beaters are spotless safely. Dirt, oil, protein is not a rigid form, which means that noAble to make meringues with them, so make sure your material is free of fat before you start.

The following recipe is seventy of these nice things that may seem little, but also store up to one week if you keep them in an airtight container. Vanilla and chocolate and cinnamon are incredible and adds a distinctive touch of Mexico, which is great if you are looking for excitement Cinco de Mayo recipes for kids to do.

Whatneed:

4 egg whites
1.8 tsp cinnamon powder
1.8 teaspoon salt
3 oz semisweet chocolate, chopped
02:01 cup white sugar
4.1 tsp cream of tartar
V. 2.1 Tea vanilla extract

How:

Preheat oven to 300 degrees F. Grease a baking couple. Grind the chocolate in a blender, then sift through a sieve, so that no room can block the tip of a pastry bag. Beat eggs with vanilla sugar, salt and creamTartar until stiff peaks form.

Add the chocolate and keep their meaning is speed. Gradually add sugar and cinnamon. Pipe this mixture a teaspoon at a time, prepared on hotplates.

cook for half an hour, or until brown and beginning to move away from cookie sheet. Let cool on racks and store in an airtight container up to one week. You can serve these appetizers with ice cream or whipped cream. They are so beautifulwas used alone or with a glass of milk or coffee. Just try to eat one - is almost impossible! They are so good you'll want at least two!

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