{"id":1130,"date":"2021-03-11T09:08:04","date_gmt":"2021-03-11T16:08:04","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1130"},"modified":"2021-03-11T09:12:14","modified_gmt":"2021-03-11T16:12:14","slug":"meringue-desserts","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2021\/03\/11\/meringue-desserts\/","title":{"rendered":"Meringue Dessert(s)"},"content":{"rendered":"<p>This is something I love to have around Easter&#8230;bright and delicious! Make the meringue the night before and you have super easy dessert. Lemon pie filling uses 2 egg yolks which gives you 2 egg white for meringue.\u00a0 Serves 4-5.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>MERINGUE:<\/li>\n<li>2 egg whites, room temperature<\/li>\n<li>1\/4 tsp cream of tartar (optional, stabilizes the egg whites)<\/li>\n<li>pinch of\u00a0 salt<\/li>\n<li>1\/2 c sugar<\/li>\n<li>1\/2 tsp vanilla, or half and half of some other flavouring<\/li>\n<li>FILLING:<\/li>\n<li>lemon pie filling package, make according to directions OR<\/li>\n<li>pudding package of your choice, make according to directions<\/li>\n<li>fresh fruit, of your choice&#8230;bananas work really well<\/li>\n<li>SAUCE:<\/li>\n<li>15 oz package of frozen raspberries with juice, thawed<\/li>\n<li>juice of 1\/2 lemon<\/li>\n<li>1\/2 c sugar<\/li>\n<li>1 tbsp cornstarch<\/li>\n<li>1\/4 c Grand Marnier or similar<\/li>\n<li>SERVING:<\/li>\n<li>ice cream or whipped cream<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>For meringue, heat oven to 225F<\/li>\n<li>Line a cookie sheet with parchment paper<\/li>\n<li>Make sure the egg whites are at room temperature and the bowl has no grease or other matter on it<\/li>\n<li>Combine egg whites, cream of tartar, and salt in mixing bowl for mixer.<\/li>\n<li>Stir on low speed until mixture becomes foamy..2-3 minutes or so.<\/li>\n<li>Increase speed to high.<\/li>\n<li>Add sugar 1 tbsp at a time&#8230;very important&#8230;and let the mixer run for 15 &#8211; 20 seconds before adding next tablespoon. Don&#8217;t add sugar all at once.<\/li>\n<li>It is important that the sugar be fully dissolved.\u00a0 Rub a bit between your fingers. If you can feel granules the sugar isn&#8217;t fully dissolved. Probably takes around 5 minutes to add the sugar and get it dissolved.<\/li>\n<li>Beat until the mixture is thick and shiny.\u00a0 It should have stiff peaks, not folding over when you remove spatula.<\/li>\n<li>Stir in flavouring(s).<\/li>\n<li>I suggest piping with a large star tip onto the parchment paper.\u00a0 You can make 4&#8243; rounds this way OR make one or two large circles, size of pie plates, 1&#8242; thick, and smooth with cake knife.<\/li>\n<li>Bake the meringue for 1 hour, no peaking!!\u00a0 Turn off oven and leave with door closed over night, no peaking!!<\/li>\n<li>Store in airtight container.<\/li>\n<li>SAUCE:<\/li>\n<li>Put raspberries and lemon juice into blender.\u00a0 Puree&#8217; until smooth.\u00a0 You can strain out the seeds if you want but not necessary.<\/li>\n<li>Pour mixture into saucepan and add sugar.<\/li>\n<li>Stir over med-high heat until starts to boil.<\/li>\n<li>Reduce heat to simmer and cook for an additional 15 minutes, stirring occasionally.<\/li>\n<li>Dissolve the cornstarch in the liquer and and add to hot mixture.<\/li>\n<li>Remove from stove and cool.<\/li>\n<li>Serving:\u00a0 spoon the filling onto the meringue, spoon the sauce onto the filling.<\/li>\n<li>Garnish with fruit.<\/li>\n<li>Serve with ice cream or whipped cream.<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to a variety of sources including Best of Bridge.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is something I love to have around Easter&#8230;bright and delicious! Make the meringue the night before and you have super easy dessert. Lemon pie [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[6],"tags":[],"class_list":["post-1130","post","type-post","status-publish","format-standard","hentry","category-dessert"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-ie","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1130"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1130"}],"version-history":[{"count":3,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1130\/revisions"}],"predecessor-version":[{"id":1134,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1130\/revisions\/1134"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}