Best 3 Crisp Chewy Meringues Recipes
In the realm of culinary delights, there exists a confection that captivates taste buds with its delicate crispiness and irresistibly chewy texture—the meringue. Known for its ethereal lightness and delectable sweetness, this culinary marvel has graced dessert tables for centuries, tantalizing all who encounter its sugary embrace. If you seek to embark on a culinary adventure, transforming simple ingredients into a textural masterpiece, then look no further than the world of meringue. In this guide, we will unravel the secrets of crafting the perfect crisp chewy meringue, empowering you to create exquisite desserts that will leave a lasting impression on your palate and those of your loved ones.
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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 CRUST
This is one of my favorite crusts.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
- Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 12.7 g, Protein 0.9 g, Sodium 86.6 mg, Sugar 12.6 g
CRISPY BAKED MERINGUES
I saw this recipe on a recent episode of "French Food at Home" on Food Network Canada. These meringues are crispy on the outside and fluffy in the middle. Note that I've reduced the amount of icing sugar as the original version is just a little too sweet.
Provided by Paradawks
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip the egg whites and salt into peaks.
- Add the vanilla, and continue beating until the mixture forms stiff peaks.
- In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
- Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
- Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.
- Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
- Remove from the oven. Cool on the trays. Store in an air-tight container.
Nutrition Facts : Calories 130.7, Fat 0.1, Sodium 62.6, Carbohydrate 30.4, Sugar 29, Protein 2.4
Tips:
- Use fresh egg whites: Fresh egg whites are essential for making meringues. Older egg whites will not whip up as well and will result in a less stable meringue.
- Make sure the egg whites are at room temperature: Room temperature egg whites will whip up more easily and will hold their shape better.
- Whip the egg whites gradually: Start whipping the egg whites on low speed and gradually increase the speed to high. This will help to prevent the egg whites from overbeating.
- Add the sugar slowly: Gradually add the sugar to the egg whites while whipping. This will help to prevent the egg whites from deflating.
- Bake the meringues at a low temperature: Bake the meringues at a low temperature (200 degrees F) for a long time (1-2 hours). This will help to dry out the meringues and make them crispy.
- Let the meringues cool completely: Let the meringues cool completely before serving. This will help to prevent them from collapsing.
Conclusion:
Meringues are a delicious and versatile treat that can be enjoyed on their own or used to top other desserts. By following these tips, you can make perfect meringues every time.
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