Meringue Basket Recipe

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Meringue Basket
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Ingredients
22
Count
Nutrition
2527
Calories
Total time
45
Minutes
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Ingredients:

  • materials needed::
  • 12- inch-square piece of parchment paper and enough additional paper to line a baking sheet
  • 6-inch-diameter ovenproof bowl
  • pastry or plastic bags
  • for basket:
  • 1/8 tsp salt
  • 1/2 cup sugar
  • for eggs::
  • 48 basket-weave tip
  • needle, cake tester or ice pick
  • paper towel
  • heatproof bowl
  • 2 tsp vinegar
  • 20 drops of food coloring for each color

Directions:

  1. For basket: In a bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Beat in extracts.
  2. Shape or mold the 12-in. piece of parchment paper over the outside of the 6-in. bowl. Invert bowl onto a parchment paper-lined baking sheet. Secure paper edges by tucking between bowl and sheet.
  3. Cut a small hole in the corner of pastry or plastic bag; insert basket-weave tip. Fill bag with meringue.
  4. Begin the first vertical line by overlapping the edge of the paper-covered bowl base by 1/2 in. and pipe meringue down toward the
  5. Baking sheet. Working from the top of the inverted bowl, cover the vertical line with 1-1/2-in. horizontal lines, leaving 1/2 in. between each (see photo above).
  6. Pipe another vertical line to the right of first vertical line, overlapping ends of horizontal lines. Starting to the right of the first vertical line, pipe 1-1/2-in. horizontal lines over the second vertical line to fill in the open spaces. Repeat process until entire bowl is covered with basket-weave design.
  7. Pipe a meringue coil pattern on top of the bottom of the bowl to form the basket’s base. Bake basket at 225° for 2 hours.
  8. Turn oven off and leave the basket in the oven for 1 hour. Remove from oven; remove bowl. Trim paper 1 in. below the top edge or
  9. Very carefully remove paper.
  10. Store basket in an airtight container for up to 3 days.
  11. For eggs: Using a needle, cake tester or ice pick, poke a small hole in both ends of each egg.
  12. Insert needle into egg to break the yolk. Blow hard through one hole to force contents out the other hole; discard contents. Flush
  13. Eggshell gently under running water to clean interior. Carefully dry with paper towel. Let dry overnight.
  14. For each color desired, place boiling water in a heatproof bowl. Stir in vinegar and food coloring.
  15. Gently insert a toothpick into the hole at one end of an egg. Submerge egg until desired color is reached. To dry, leave egg attached to one end of toothpick and insert the opposite end into an apple so that the egg is held up. Let dry overnight. Yield: 1 meringue basket.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2526.91 Kcal (10580 kJ)
Calories from fat 334.8 Kcal
% Daily Value*
Total Fat 37.2g 57%
Cholesterol 1475.04mg 492%
Sodium 5874.22mg 245%
Potassium 421.17mg 9%
Total Carbs 110.99g 37%
Sugars 60.01g 240%
Dietary Fiber 12g 48%
Protein 420.42g 841%
Iron 2.7mg 15%
Calcium 104.1mg 10%
Amount Per 100 g
Calories 297.88 Kcal (1247 kJ)
Calories from fat 39.47 Kcal
% Daily Value*
Total Fat 4.39g 57%
Cholesterol 173.88mg 492%
Sodium 692.48mg 245%
Potassium 49.65mg 9%
Total Carbs 13.08g 37%
Sugars 7.07g 240%
Dietary Fiber 1.41g 48%
Protein 49.56g 841%
Iron 0.3mg 15%
Calcium 12.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 52.8
    Points
  • 59
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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