78 meringues vanilla ice cream Recipes

all-purpose flour, sugar, salt, unsalted butter, chilled and cut in pieces, vegetable shortening, chilled and cut in pieces, ice water, fresh lemon juice, fine graham cracker crumbs, cornstarch, cake flour, salt, sugar, water, egg yolks, lightly beaten, lemon juice, grated fresh lemon rind, unsalted butter, cut in pieces, water, cornstarch, egg whites, room temperature, cream of tartar, vanilla, sugar (or to taste)

all-purpose flour, sugar, salt, butter, canola oil, ice water, sugar, butter, softened, egg, egg whites, nonfat milk, vanilla extract, rhubarb, trimmed and cut into 1/4-inch pieces (5 cups), all-purpose flour, meringue, egg whites, cream of tartar, sugar

flour, sugar, salt, unsalted butter, cut into pieces and frozen, vegetable shortening, frozen, ice water , as needed, graham cracker crumbs, sugar, cornstarch, salt, egg yolks, water, lemon zest, lemon juice (fresh from 2 - 3 lemons), unsalted butter, cornstarch, water, cream of tartar, sugar, egg whites, vanilla extract

butter or 1 cup margarine, vegetable shortening, powdered sugar (8 cups), salt, meringue powder (optional), vanilla, almond extract, clear butter flavoring, whipping cream

sugar, unsalted butter, softened, eggs, clear vanilla extract, almond extract, cake flour, baking powder, baking soda, salt, low-fat buttermilk, cream of tartar, egg whites, sugar, water, salt, vanilla extract, almond extract

meringue cake, egg whites, castor ) sugar, white vinegar, cornstarch, layer sponge cake, heavy whipping cream, granulated white sugar, pure vanilla extract, kiwi , strawberries, raspberries, blackberries, passion fruit, diced pineapple, or other fruit of your choice, toasted almonds, icing sugar

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.

eggs, sugar (for the spongecake), butter, flour, heavy cream, icing sugar (for the whipped cream), unsweetened cocoa powder, pure vanilla extract (or 1 tsp grand marnier), a bit of milk, egg-white, sugar (for the meringue), kitchen utensil : small cake pan, secret ingredient : garden angelica jelly (substitute strawberry jam)

double cream (heavy ), raspberries (about 1 punnet), icing sugar (confectioners), meringues, roughly crushed, brandy (optional), vanilla extract

baked 9 inch pie shell, sugar, evaporated milk, butter or 2 tbsp margarine, unsweetened chocolate, cut up, vanilla, peppermint ice cream, sugar, boiling water, meringue powder, crushed peppermint stick candy

cornflour, vinegar, drops vanilla extract, icing sugar, sugar, eggs, desiccated coconut, double cream, mangoes, mint

brisee , recipe follows, egg wash , made by lightly beating 1 large egg white, fresh rhubarb , cut into 1-inch pieces, granulated sugar, cinnamon, strawberries, sliced, cornstarch , depending upon the juiciness of the fruit, black raspberry liqueur (recommended : chambord), egg whites, cream of tartar, salt, vanilla, sugar , or to taste, all-purpose flour, unsalted butter, chilled and cut into bits, vegetable shortening, chilled, salt, ice water

cake layer (of any type) or 3-inch circles cut out of a, liquor of choice or cooled coffee, for sprinkling, optional, ice cream , gelato, sorbet or a combination of types and flavors as desired, softened, swiss meringue , recipe follows, egg whites, at room temperature, sugar, vanilla extract

all-purpose flour, cold unsalted butter, cut into small pieces, cold vegetable shortening or lard, salt, ice water , or more as needed, bittersweet chocolate, chopped, unsweetened chocolate, chopped, unsalted butter, cut into bits and softened, egg yolks, sugar, milk, cornstarch, salt, vanilla, egg whites, cream of tartar, salt, sugar, grated bittersweet chocolate , as garnish

vegetable oil cooking spray, flour, unsweetened cocoa powder, baking powder, fine sea salt, unsalted butter, at room temperature, sugar, eggs, at room temperature, mascarpone cheese, at room temperature, vegetable oil, pure vanilla extract, pasteurized egg white product (recommended: all whites ), cream of tartar, sugar, brewed coffee, cooled

whole eggs, sugar, buttermilk, vanila, cake & pastery flour, non sweetened cocoa powder, salt, baking powder, vinegar, cream cheese, mascarpone cheese, unsalted butter, vanilla, kirsch optional, icing sugar approx ., sugar crystal (wilton type), meringue, sufar, water, egg whites, tartar cream, vanilla