Meringue, a delightful confection crafted from egg whites and sugar, is a culinary marvel that has captured the hearts of dessert enthusiasts for centuries. Its airy texture, delicate sweetness, and versatility make it a beloved ingredient in a multitude of delectable treats, from towering pavlovas to delicate macarons. Whether you're a seasoned baker or a novice venturing into the world of meringue, this article will guide you through the secrets of achieving the perfect meringue, ensuring that your culinary creations reach new heights of perfection.
Here are our top 6 tried and tested recipes!
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.
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
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 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
PERFECT MERINGUE
The title says it all; this is very, very good. I've used this recipe several times since I got it in my homemaking class in high school, circa 1965.
Provided by Happy Hippie
Categories Pie
Time 20m
Yield 1 pie
Number Of Ingredients 4
Steps:
- Beat egg whites with cream of tartar until frothy.
- Gradually beat sugar a little at a time.
- Continue beating until stiff and glassy. Don't underbeat.
- Beat until all sugar is dissolved.
- Beat in flavoring (optional).
- Pile meringue onto hot pie filling, being careful to seal meringue onto edge of crust to prevent shrinking and weeping.
- Bake at 400 degrees for 8 to 10 minutes until delicately browned.
Nutrition Facts : Calories 346, Fat 0.2, Sodium 165.5, Carbohydrate 76.8, Sugar 76.2, Protein 10.8
GOOD MERINGUE
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
Provided by sal
Categories Desserts Frostings and Icings
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 18.9 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 18.8 g
Tips:
- Use the freshest eggs possible. Older eggs will not whip up as well and may result in a less stable meringue.
- Make sure your bowl and whisk are completely clean and free of any grease. Any grease or residue can prevent the meringue from whipping up properly.
- Whip the meringue in a cool, dry place. Heat and humidity can cause the meringue to deflate.
- Start whipping the meringue on low speed and gradually increase the speed as the meringue begins to thicken. This will help to prevent the meringue from becoming grainy.
- Continue whipping the meringue until it is glossy and stiff peaks form. Stiff peaks will hold their shape when the whisk is lifted out of the bowl.
- If you are using a stand mixer, be careful not to overbeat the meringue. Overbeaten meringue can become dry and crumbly.
- Use meringue immediately or store it in the refrigerator for up to 24 hours. Meringue can also be frozen for up to 3 months.
Conclusion:
Meringue is a versatile ingredient that can be used to make a variety of delicious desserts. With a little practice, you can master the art of making perfect meringue. Just remember to use fresh eggs, clean equipment, and whip the meringue in a cool, dry place. With these tips, you'll be able to create light, fluffy meringue that will impress your friends and family.
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