Martha Stewart's Secret to Perfect Meringue | Martha Bakes S10E5 "Magnificent Meringues"
Recipes in this Video
The Meringue Wreath is a festive dessert often associated with holiday celebrations in the United States. Its light and airy texture, combined with the sweetness of meringue and the freshness of berries, makes it a delightful centerpiece for holiday tables. Traditionally, it embodies the spirit of celebration and is often adorned with seasonal fruits and decorations. Variations can be found globally, but the American version often emphasizes a whimsical, decorative approach, making it a favorite during Christmas and New Year festivities.
Ingredients
- ●egg whites
- ●granulated sugar
- ●cream of tartar
- ●vanilla extract
- ●powdered sugar
- ●cornstarch
- ●heavy cream
- ●fresh berries
- ●mint leaves
- ●food coloring
- ●edible glitter
Instructions
- 1Preheat the oven to 200°F (93°C).
- 2Line a baking sheet with parchment paper.
- 3In a clean mixing bowl, whip egg whites until foamy.
- 4Add cream of tartar and continue whipping until soft peaks form.
- 5Gradually add granulated sugar, one tablespoon at a time, while whipping until stiff peaks form and mixture is glossy.
- 6Mix in vanilla extract and food coloring if desired.
- 7Spoon the meringue mixture into a piping bag fitted with a large star tip.
- 8Pipe the meringue into a circular wreath shape on the prepared baking sheet, creating peaks for texture.
- 9Bake in the preheated oven for 1.5 to 2 hours until the meringue is dry and can be easily lifted off the parchment.
- 10Turn off the oven and let the meringue cool completely inside with the door ajar.
- 11Once cooled, gently lift the meringue wreath off the parchment paper.
- 12In a separate bowl, whip heavy cream until soft peaks form.
- 13Spread the whipped cream over the meringue wreath.
- 14Decorate with fresh berries, mint leaves, and edible glitter.
Ingredient Alternatives
heavy cream
Healthier: coconut cream
Cheaper: whipped topping
Coconut cream offers a dairy-free option while maintaining a similar texture.
granulated sugar
Healthier: stevia
Cheaper: brown sugar
Stevia reduces calories significantly, while brown sugar can be less expensive.
fresh berries
Healthier: frozen berries
Cheaper: canned fruit
Frozen berries can be more affordable and still provide flavor.
edible glitter
Cheaper: colored sugar
Colored sugar is a more accessible option for decoration.
Techniques
Equipment
Also Known As
Meringue wreaths are often served during festive occasions and can be decorated with seasonal fruits.
Ingredients
- ●4 large egg whites
- ●1 cup granulated sugar
- ●1/4 tsp cream of tartar
- ●1 tsp vanilla extract
- ●1/2 cup mixed berries (strawberries, blueberries, raspberries)
- ●1 tbsp granulated sugar (for berries)
- ●1 tbsp lemon juice (for berries)
- ●Mint leaves (for garnish, optional)
Instructions
- 1Preheat your oven to 225°F (110°C).
- 2In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
- 3Add the cream of tartar and continue beating until soft peaks form.
- 4Gradually add the granulated sugar, one tablespoon at a time, while beating on high speed until the mixture is glossy and stiff peaks form.
- 5Mix in the vanilla extract gently with a spatula.
- 6Spoon the meringue mixture onto a parchment-lined baking sheet, shaping it into a wreath or circle about 10 inches in diameter.
- 7Use a spatula to create peaks and swirls on the surface of the meringue for decoration.
- 8Bake in the preheated oven for about 1.5 hours, or until the meringue is dry and can be easily lifted off the parchment paper.
- 9While the meringue is baking, prepare the sugared berries. In a bowl, combine the mixed berries, granulated sugar, and lemon juice. Toss gently and let sit for about 30 minutes to macerate.
- 10Once the meringue is done, let it cool completely before transferring it to a serving platter.
- 11Top the cooled meringue wreath with the sugared berries and garnish with mint leaves if desired.
Equipment
Ingredients
- ●1 cup cake flour
- ●1 1/2 cups granulated sugar
- ●1/4 tsp salt
- ●1/2 cup unsweetened cocoa powder
- ●12 large egg whites
- ●1 tsp cream of tartar
- ●1 tsp vanilla extract
- ●1/2 cup milk chocolate chips
- ●1/4 cup unsweetened cocoa powder (for frosting)
- ●1/2 cup unsalted butter (softened)
- ●2 cups powdered sugar
- ●1/4 cup milk
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large bowl, sift together the cake flour, granulated sugar, salt, and cocoa powder. Set aside.
- 3In a separate bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form.
- 4Gradually add the sugar mixture to the egg whites, about 1/4 cup at a time, beating well after each addition until stiff peaks form. Stir in the vanilla extract.
- 5Gently fold the flour mixture into the egg whites, being careful not to deflate the batter.
- 6Pour the batter into an ungreased angel food cake pan and smooth the top with a spatula.
- 7Bake for 30-35 minutes or until the cake is golden brown and springs back when lightly touched.
- 8Remove the cake from the oven and invert the pan to cool completely before removing it from the pan.
- 9For the frosting, melt the milk chocolate chips in a microwave or double boiler until smooth. Let cool slightly.
- 10In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, until smooth and fluffy.
- 11Spread the milk chocolate frosting over the cooled angel food cake and serve.
Equipment
Dacquoise is a French dessert made with layers of almond meringue and cream, often served in various forms.
Ingredients
- ●1 cup almond flour
- ●1/2 cup powdered sugar
- ●4 large egg whites
- ●1/4 tsp cream of tartar
- ●1/2 cup granulated sugar
- ●1 cup heavy cream
- ●1/2 cup dark chocolate, melted
- ●1/4 cup cocoa powder
- ●1/2 tsp vanilla extract
- ●1/4 cup sliced almonds, for garnish
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Line two baking sheets with parchment paper.
- 3In a bowl, mix almond flour and powdered sugar until well combined.
- 4In a separate bowl, beat egg whites and cream of tartar until soft peaks form.
- 5Gradually add granulated sugar while continuing to beat until stiff peaks form.
- 6Fold the almond flour mixture into the egg whites gently until just combined.
- 7Spoon the mixture into a piping bag and pipe small rounds onto the prepared baking sheets.
- 8Bake for 15-20 minutes or until the meringues are lightly golden and crisp.
- 9Let the meringues cool completely on the baking sheets.
- 10In a mixing bowl, whip the heavy cream with vanilla extract until soft peaks form.
- 11Once the meringues are cool, spread a layer of whipped cream on one meringue, drizzle with melted chocolate, and top with another meringue to form a sandwich.
- 12Repeat until all meringues are used, then dust with cocoa powder and garnish with sliced almonds.
Equipment
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