Are you looking for a light and fluffy meringue that uses only two egg whites? Look no further! This classic French confection is perfect for adding a sweet and airy touch to any dessert. Whether you're topping a pie, making a pavlova, or simply enjoying it on its own, this simple recipe is sure to satisfy your sweet tooth. With just a few basic ingredients and a little bit of time, you can create a delicious and impressive meringue that will wow your friends and family.
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MERINGUE II
This meringue is wonderful. It doesn't get weepy, and has such a good vanilla flavor.
Provided by SAUNDRA
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
- In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 13.6 g, Protein 1.4 g, Sodium 21.4 mg, Sugar 12.6 g
BASIC MERINGUE
While it may seem daunting, a basic meringue is nothing more than a mixture of beaten egg whites and sugar. It's a must-have topping for many desserts, everything from a classic Lemon Meringue Pie to a Heavenly Baked Alaska, and if you follow these simple steps you'll be a master meringue maker in no time.
Categories Meringue
Time 14m
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F (220°C).
- Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.
- Spread over hot pie filling in decorative swirls.
- Bake pie in preheated 425°F (220°C) oven until tips of meringue are golden brown, 4 to 5 minutes.
- Makes topping for a 9-inch (23 cm) pie.
Nutrition Facts :
BETTY'S EASY MERINGUE COOKIES (2 INGREDIENTS)
Betty was a family friend of my husband's Grandfather and this is her recipe. My DH loved these as a child.
Provided by Oolala
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Beat whites until very stiff.
- Gradually add sugar and keep beating until mixture forms peaks.
- Grease or spray, with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart.
- Place in preheated 225 degree oven on the middle rack and bake for 30 minutes. Check to see if the center of the cookie is dry for doneness.
- If dry, remove from oven and bang sheet- the cookies should jump off the sheet!
- Note: Do not brown!
Nutrition Facts : Calories 105.3, Sodium 27.6, Carbohydrate 25.1, Sugar 25.1, Protein 1.8
ULTIMATE MERINGUE
Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Dinner, Lunch, Treat
Time 2h15m
Number Of Ingredients 3
Steps:
- Heat the oven to 110C/ 100C fan/gas ¼.
- Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
- Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
- Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
- Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
Nutrition Facts : Calories 210 calories, Fat 9.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 2.1 grams protein, Sodium 0.12 milligram of sodium
MERINGUE EGGS
Whimsical bite-sized treats made of sweet meringue and zesty orange curd make an egg-cellent addition to any Easter spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 225 degrees. Using a 1 1/2-by-2-inch oval-shaped cutter, trace 12 oval shapes on each of two sheets of parchment paper with a pencil. Transfer parchment paper, pencil side down, to two baking sheets; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar, one tablespoon at a time, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; mix until meringue is just combined.
- Transfer meringue to a pastry bag fitted with a 1/2-inch round pastry tip. Pipe a dollop of meringue in the center of each oval on parchment paper. Pipe meringue around dollop twice, creating a well to hold filling. Repeat process until all eggs are created.
- Transfer to oven and bake until meringue lifts off parchment paper easily, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack; let cool completely. Fill cooled meringue eggs with orange curd; serve.
EASY MERINGUE TOPPING
This is the simple recipe to create a meringue topping for your pies. This recipe is enough for 8 inch Pie. **For a 9 inch pie-Use 3 egg whites,6 TB sugar.** **For a 10 inch pie,4 egg whites,1/2 cup sugar**
Provided by OceanIvy
Categories Dessert
Time 17m
Yield 1 pie
Number Of Ingredients 3
Steps:
- Beat the egg whites until frothy.
- Gradually add in the sugar,continuing to beat until stiff.
- Combine vanilla extract.
- Spread over pie and bake at least 10-15 minutes at 350.
SIMPLE MERINGUE
This meringue is used for our Pavlova with Fresh Red Fruits. It will produce a meringue that is crisp on the outside and chewy on the inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 7 to 8 cups
Number Of Ingredients 5
Steps:
- Combine egg whites, lemon juice, and vanilla in the bowl of an electric mixer. Whip, first on low speed, then slowly progressing to high speed, until soft peaks form, about 1 1/2 minutes.
- Slowly sprinkle the sugar a little at a time over the egg-white mixture, and whip until glossy peaks are formed, about 3 minutes.
- Sift the cornstarch over the meringue, and fold in. Use meringue immediately.
Tips:
- Use the freshest eggs possible, as older eggs will not whip up as well.
- Make sure the bowl and beaters are completely clean and free of any grease, as even a small amount of grease can prevent the meringue from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites begin to foam.
- Continue whipping until the whites are stiff and glossy, and hold peaks when the beaters are lifted out of the bowl.
- If you are using a stand mixer, be careful not to overbeat the egg whites, as this can cause them to become dry and crumbly.
- If you are making a meringue that will be baked, add the sugar gradually, in small amounts, while continuing to whip the egg whites.
- For a meringue that will be used as a topping or filling, add the sugar all at once, after the egg whites have been whipped to stiff peaks.
- To test if the meringue is done, lift the beaters out of the bowl and see if the meringue holds stiff peaks.
- If the meringue is not done, continue whipping for a few more minutes, until it reaches the desired consistency.
Conclusion:
Meringue is a versatile ingredient that can be used in a variety of desserts, from pies and cakes to cookies and macarons. By following these tips, you can make perfect meringue every time.
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