Best 4 Meringue For Pies That Never Fails Recipes
Meringue is a staple of many pies, adding a light and fluffy topping that can elevate any dessert. However, achieving the perfect meringue can be a daunting task, as it requires careful attention to detail and the right ingredients. This article aims to guide you through the process of creating a foolproof meringue for pies, ensuring success every time. We will cover everything from selecting the correct egg whites to the proper whipping technique, as well as provide tips for troubleshooting common meringue problems. Whether you are a seasoned baker or just starting out, this article will equip you with the knowledge and confidence to create a meringue for pies that will impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
NO WEEP, NO SHRINK MERINGUE
Works everytime to cure meringue on pies that weep and ruin the looks of your pies..found this in an old cookbook...
Provided by grandma2969
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix cornstarch, 2 tbls sugar and water and cook over low heat till mixture is clear -- remove from heat -- in a bowl, whip egg whites until peaked and then slowly add the heated cornstarch-sugar-water mixture.
- Beat until creamy.add salt and 6 tbls sugar and beat again till fluffy -- Pile on your pie and bake in a 350* oven till meringue is gold tinged, usually 20-30 minutes.
NEVER-EVER-FAIL MERINGUE
Some people find it hard to make a good meringue like some people find it hard to make a good pastry shell. I am enclosing this recipe for the ones who need to make it without too many problems encountered.
Provided by Carol
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
- Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
- Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 10.4 g, Protein 1.4 g, Sodium 21.5 mg, Sugar 9.5 g
MERINGUE FOR PIES THAT NEVER FAILS
Some people find it hard to make a good meringue, this recipe is for those who've yet to find success. Trust me, you will with this recipe! IT is by Carol in UK Ireland and thank her for it.
Provided by CHEF GRPA
Categories Pie
Time 35m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Blend cornflour and cold water in a saucepan. Add boiling water, and stir until thick and clear. Cool completely.
- 2. Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornflour mixture. Beat quickly for several minutes.
- 3. Spread meringue on filled, but cooled 9 inch pie.
- 4. Bake at 325-350 deg F. oven about 10 minutes or till golden on top.
- Tip's: * Corn flour or corn starch are thickening agents; No difference - depends on which country you are inches In UK, NZ and possibly other countries associated with Britain the name is corn flour - in the US, Canada it is corn starch - just another name for exactly the same thing -- ( IT IS NOT Corn Meal ).
Nutrition Facts : Calories 48.3, Sodium 40.7, Carbohydrate 10.5, Sugar 9.6, Protein 1.4
ITALIAN MERINGUE FOR MERINGUE PIES
Provided by Marcela Valladolid
Categories condiment
Time 15m
Yield About 6 cups (enough to top a 9-inch pie)
Number Of Ingredients 4
Steps:
- Put the sugar, 1/4 cup water and the corn syrup into a small saucepan and stir until the sugar is dissolved. Bring the mixture to a boil over medium heat and cook, without stirring, until the syrup registers 240 degrees F (soft-ball stage) on a candy thermometer, about 5 minutes.
- Meanwhile, while the sugar is cooking, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-low speed until foamy, about 1 minute. Sprinkle in the cream of tartar and increase the mixer speed to medium; whisk until soft peaks form, about 3 minutes.
- When the syrup reaches the correct temperature, reduce the mixer speed to low and slowly drizzle the hot syrup down the inside of the mixer bowl in a slow, steady stream (be sure not to let the syrup hit the whisk to avoid splattering). Increase the mixer speed to high and whip until the whites are stiff and glossy, about 4 minutes.
- Use the meringue immediately to top a lemon meringue pie.
Tips:
- Always use the freshest eggs possible. Older eggs will not whip up as well and the meringue may not be as stable.
- Make sure the bowl and beaters are completely clean and free of any grease. Any residue 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.
- Add the sugar slowly, one tablespoon at a time. Adding the sugar too quickly can cause the meringue to become grainy.
- Continue whipping the meringue until it is stiff and glossy. The peaks should be firm and hold their shape when the beaters are lifted.
- If you are using the meringue for a pie, spread it on the pie filling and then bake the pie according to the recipe instructions.
- If you are using the meringue for a topping, spoon it onto the dessert and then use a kitchen torch to brown the meringue.
Conclusion:
Meringue is a delicious and versatile dessert topping that can be used to add sweetness, texture, and visual appeal to a variety of dishes. By following the tips in this article, you can make a perfect meringue every time. So next time you are looking for a special dessert topping, give meringue a try.
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