RecipeDB

Cooking in progress....

Swiss Meringues (Meringues Schalen)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.3821
Energy (kCal)734.465
Carbohydrates (g)82.1295
Total fats (g)37.0683
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover a cookie sheet with parchment paper. | 2. Beat egg whites and cream of tartar until foamy. | 3. Beat in the sugar, 1 Tbsp at a time; continue to beat until stiff and glossy. | 4. Don't under beat! | 5. Using a 1/4 cup measure, drop small mounds of meringue batter onto the parchment. | 6. Try to get then into circular or oval shapes, using an icing spatula if needed. | 7. Bake at 225 F (preheated) for 1 hour, then turn off the oven and leave them inside for 1 hour without opening the oven door. | 8. Remove meringues from baking sheet and press an indentation in the base of each- using your thumb gently. | 9. Let cool to room temperature. | 10. Beat cream and powdered sugar together until stiff. | 11. Fold 1/4 of the sliced fruit into the whipped cream and use to fill the indentations on the cooled meringues. | 12. Decorate with remaining berry slices. | 13. Fill meringues only when ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg white 3 51.48 0.7227 10.790999999999999 0.1683
    cream tartar 1/4 teaspoon 1.935 0.4612 0.0 0.0
    sugar 3/4 cup granulated 239.85 45.006 7.5075 3.7439999999999998
    heavy cream 3/4 cup chilled 306.0 2.4659999999999997 2.556 32.472
    sugar 2 tablespoons powdered 62.24 15.9632 0.0 0.0
    strawberry 1 1/2 cups sliced 72.96 17.5104 1.5276 0.684

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition