Best 2 Weepless Meringue Recipes
Weepless meringue is a type of meringue that does not weep or release liquid when it is cooked. This makes it ideal for use in recipes that require a stable meringue, such as pies, cakes, and cookies. Weepless meringue can be made using a variety of methods, but the most common is to use a Swiss meringue method. This method involves heating the egg whites and sugar together in a double boiler until they reach a temperature of 160 degrees Fahrenheit. The mixture is then beaten until it is stiff and glossy. Weepless meringue can also be made using a French meringue method or an Italian meringue method. The French meringue method involves beating the egg whites and sugar together until they are stiff and glossy. The sugar is added gradually to prevent the egg whites from curdling. The Italian meringue method involves making a hot sugar syrup and then beating it into the egg whites until they are stiff and glossy.
Check out the recipes below so you can choose the best recipe for yourself!
WEEPLESS MERINGUE
Make and share this Weepless Meringue recipe from Food.com.
Provided by Miss Annie
Categories Pie
Time 25m
Yield 1 Pie
Number Of Ingredients 6
Steps:
- Mix together cornstarch and cold water.
- Add to 1/2 cup boiling water.
- Cook over low heat until it thickens.
- Set aside to cool.
- Beat egg whites, dash of salt, and sugar until stiff.
- Add cooled cornstarch mixture to beaten egg white mixture.
- Put on pie, making sure it covers the edges well.
- Bake at 350 degrees for 20 minutes or until golden brown.
WEEPLESS MERINGUE
Number Of Ingredients 6
Steps:
- In a small saucepan, mix 1/4 cup sugar, cornstarch and salt. Stir in water. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and clear cool completely.In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in 2 tablespoons sugar until stiff but not dry and sugar is dissolved. Add cornstarch mixture and beat until stiff and glossy but not dry. Immediately spoon meringue onto filling, spreading to edge of crust to seal, then covering center of filling. Swirl with the back of a spoon. Bake as directed in recipe
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use the right tools: A stand mixer with a whisk attachment is ideal for making meringue. If you don't have a stand mixer, you can use a hand mixer, but it will take longer.
- Start with cold egg whites: Cold egg whites will whip up more easily and hold their shape better.
- Add sugar gradually: Slowly adding the sugar to the egg whites while they are whipping will help prevent the meringue from becoming grainy.
- Whip the meringue until it is stiff and glossy: The meringue is ready when it holds stiff peaks and is glossy in appearance.
- Be careful not to overbeat the meringue: Overbeaten meringue will become dry and crumbly.
- Use meringue immediately: Meringue is best used immediately after it is made. If you need to store it, place it in an airtight container in the refrigerator for up to 24 hours.
Conclusion:
Meringue is a delicious and versatile ingredient that can be used in a variety of desserts. By following these tips, you can make perfect meringue every time. Whether you are making a simple meringue cookie or a complex dessert, meringue is sure to add a touch of elegance and flavor to your dish.
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