96 filled meringue eggs Recipes

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

sugar, water, divided, meringue powder, cream of tartar, shortening, sugar, eggs, king arthur unbleached all-purpose flour, baking powder, salt, milk, vanilla extract, grated lemon peel, lemon extract, ground cinnamon, ground allspice, butter, softened, shortening, sugar, milk, vanilla extract, salt, lemon curd , raspberry filling, apricot filling, poppy seed filling or purchased filling of your choice, gel or paste food coloring

softened butter, egg yolks (reserve the whites for the meringue), flour, milk (slightly warmed ), dry yeast (1 packet), ground walnuts, sugar, cinnamon, apricot filling (i use solo brand), egg whites (reserved from above), granulated sugar

real butter, light brown sugar , firmly packed, flour (fresh ), whole milk, egg yolks , separate eggs (reserve whites for meringue topping), pure vanilla extract, salt, pie crusts, prepared (baked and cooled ), egg whites (reserved from pie filling recipe), vanilla, cream of tartar, granulated sugar

pie pan, piecrust, pie filling, sugar, flour, salt, milk, egg yolks, lightly beaten, butter, vanilla extract, ripe bananas, meringue, cornstarch, cold water, boiling water, egg whites, sugar, salt, vanilla extract

graham cracker crumbs, melted butter, granulated sugar, granulated sugar, flour, cornstarch, salt, milk (whole or 2%), eggs (separated- yolks for filling and whites for meringue), vanilla extract, cornstarch , dissolved in 1/3 water, egg whites (that have been reserved), cream of tartar, granulated sugar, graham cracker crumbs , to top pie

white cake mix (regular size), water, king arthur unbleached all-purpose flour, sugar, sour cream, egg whites, canola oil, clear vanilla extract, almond extract, salt, sugar, meringue powder, shortening, milk, clear vanilla extract, almond extract, clear butter flavoring, water, divided, raspberry cake and pastry filling, light corn syrup, leaf green, forest green and red paste food coloring

butter, softened, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, sugar, meringue powder, cream of tartar, warm water, vanilla extract, orange , regal purple, black and yellow gel food coloring, pastry tips -round #6 and #3, white candy coating disks, cut in half, new paintbrush, red sprinkles, sugar, cream-filled oval vanilla sandwich cookies, black-covered board, chocolate wafer crumbs, candy pumpkins

sugar, cocoa, milk, eggs, separated (yolks for filling, whites for meringue), flour, butter, sugar, vanilla, salt, pie shell, baked

eggs, separated, vanilla extract, cream of tartar, salt, sugar (for meringue), cornstarch, sugar (for filling ), milk, unsweetened chocolate squares, chopped, vanilla extract, fruit (to garnish )

refrigerated pie crust (baked and cooled ), sugar, flour, salt, milk, cocoa, egg yolks (save whites for meringue), vanilla, butter, egg whites (yolks for pie filling), cream of tartar, sugar

shortening, all-purpose flour , sifted, salt, semisweet baking chocolate, grated, water, unflavored gelatin, sugar (for filling ), salt, instant coffee powder, milk, egg yolks, beaten, unsweetened chocolate squares, vanilla, egg whites, cream of tartar, sugar (for meringue), heavy whipping cream, heavy whipping cream, sugar , to taste (optional), semisweet baking chocolate, grated

recipes old-fashioned butter cake, apricot glaze, recipes almond buttercream frosting, crystallized roses and leaves, preparation, prepare and bake 1 recipe old-fashioned butter cake, and repeat the procedure with remaining butter cake recipe., cut dome tops off each cake layer using a serrated knife ., cover 1 (12-inch), 1 (9-inch), and 1 (6-inch) sturdy cardboard cake circle with aluminum foil; set aside., cook apricot glaze in a small saucepan over low heat , stirring constantly, until thoroughly heated. spread about 1/2 cup glaze over top of each 12-inch layer, about 1/3 cup glaze over top of each 9-inch layer, and remaining glaze evenly over top of each 6-inch layer., prepare 1 recipe almond buttercream frosting , and repeat the procedure with remaining recipe., spread a small amount of frosting over 12-inch cardboard circle; top with 1 (12-inch) cake layer, glazed side up. spread a 1/4-inch-thick layer of frosting over glaze, and top with remaining 12-inch cake layer., trim 4 wooden craft sticks to height of 12-inch cake tier; insert vertically into tier, evenly spaced and flush with top of tier, about 3 inches from sides., spread top and sides with frosting , smoothing with a wet metal spatula., spread a small amount of frosting in center of a cake plate ; carefully place 12-inch tier in center., assemble and frost 2 (9-inch) layers on cardboard circle as previously described; and frost 2 (6-inch) layers on cardboard circle as described, omitting craft sticks., mound 2 cups frosting on top of 6-inch tier to support flowers., position 9-inch tier in center of 12-inch tier , and position 6-inch tier in center of 9-inch tier., fit a large decorating bag with a large metal tip (no. 4 or 1b); fill bag with frosting, and pipe a border around bottom of each tier., insert stems of crystallized roses and leaves into top and sides of cake as desired. carefully spoon small amounts of frosting beneath or behind flowers and leaves for support, as needed., southern living , march 1997, old-fashioned butter cake, layer , 1 (9-inch) , and 1 (6-inch), butter, softened, sugar, eggs, separated, cake flour, baking powder, salt, milk, almond extract, vanilla extract, apricot glaze, apricot preserves, almond liqueur, almond buttercream frosting, butter, softened, powdered sugar , sifted, salt, almond liqueur, vanilla extract, milk, crystallized roses and leaves, roses and 48 leaves, meringue powder, powdered sugar , sifted, water, roses, superfine sugar, rose , violet, or pansy leaves

butter, softened, brown sugar, eggs, flour , all-purpose, divided, baking soda, mace, ground, cinnamon, ground, almonds , slivered, raisins, currants, citron , candied, chopped, lemon peel , candied, chopped, apricot filling, water, meringue powder, sugar, shortening, salt, vanilla extract, butter flavoring