Best 4 Foolproof Meringue Recipes
Creating the perfect meringue can be a daunting task for both novice and experienced bakers alike. This delicate mixture of egg whites and sugar requires careful attention to detail to achieve the desired light, fluffy texture. Whether you're looking to top a pie, make macarons, or simply enjoy a sweet treat, this guide will provide you with all the essential tips and tricks to achieve foolproof meringue every time.
Check out the recipes below so you can choose the best recipe for yourself!
FOOLPROOF SWISS MERINGUE
This is a super stable, delicious, easy-to-make Swiss meringue that's perfect as a base for Swiss meringue buttercream or as a topping for any pie you want to make! Because it's whipped over a bain-marie, it doesn't need to be baked - which makes it especially great for my favorite lemon icebox pie (I suggest trying that if you're into lemon meringue pie!). Precision is important, otherwise it's as foolproof as the title says. Hope you love it as much as I do.
Provided by Zaya
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Bring 2 cups of water to a simmer in a medium pot.
- Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
- Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
- Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
- Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 37.7 g, Protein 2.7 g, Sodium 101.6 mg, Sugar 37.6 g
FOOLPROOF MERINGUE
Until I received this recipe, I never could master the art of meringue. Now I can whip it up perfect every time.
Provided by BELLWITCH1031
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
- To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 6.4 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 6.4 g
FOOLPROOF MERINGUE
Make and share this Foolproof Meringue recipe from Food.com.
Provided by TGirl
Categories Pie
Time 20m
Yield 1 pie topping
Number Of Ingredients 3
Steps:
- Beat egg whites and salt until soft peaks form.
- Gradually add marshmallow creme, beating until stiff peaks form.
- Spread over pie.
- Bake at 350 for 10-15 minutes until lightly browned.
FOOLPROOF MERINGUE
A rich Yummy meringue, made with marshmallow cream. A Favorite from Kraft ,In the cookbook Best Recipes from the backs of Boxes, Bottles, cans and Jars By Ceil Dyer
Provided by Shelia Tucker
Categories Puddings
Time 15m
Number Of Ingredients 3
Steps:
- 1. Beat egg whites and salt togeather till soft peaks form , Gradully add Marshmallow Creme , Beating untill stiff peaks form. Spread over pudding or pie, sealing to the edge, Bake at 350 untill a light brown, 12 to 15 minutes. let cool and enjoy
Tips:
- Use the right eggs: Fresh, room-temperature eggs are essential for successful meringue. Older eggs or eggs that have been refrigerated will not whip up as well.
- Make sure your bowl and whisk are clean: Any grease or residue can prevent the meringue from whipping up properly.
- Whip the meringue gradually: Start on low speed and gradually increase the speed as the meringue begins to thicken.
- Whip the meringue until it reaches stiff peaks: This means that the meringue will hold its shape when you lift the whisk out of the bowl.
- Add sugar slowly: Gradually adding the sugar to the meringue will help prevent it from becoming grainy.
- Do not overbeat the meringue: Overbeaten meringue can become dry and crumbly.
- Use meringue immediately: Meringue is best used immediately after it is made.
Conclusion:
Meringue is a versatile ingredient that can be used in a variety of desserts. With a little practice, you can master the art of making perfect meringue. Just remember to use fresh eggs, a clean bowl and whisk, and whip the meringue gradually until it reaches stiff peaks. With these tips, you'll be able to create delicious and impressive meringue-based desserts that will wow your friends and family.
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