Best 2 4 Egg White Meringue Recipes
**4-Egg White Meringue: A Culinary Symphony of Sweetness and Delight**
In the realm of culinary artistry, few desserts can rival the ethereal elegance and delectable taste of meringue. This airy confection, crafted from whipped egg whites and sugar, has captivated taste buds for centuries, gracing countless desserts with its delicate texture and symphony of flavors. In this article, we present a curated collection of four distinct meringue recipes, each offering a unique interpretation of this classic sweet treat. From the classic French meringue to the luscious Italian meringue, and the versatile Swiss meringue to the rustic charm of the toasted meringue, these recipes cater to a range of tastes and occasions. Whether you seek a light and fluffy topping for your favorite pie, a crisp and caramelized exterior for your crème brûlée, or simply an indulgent bite-sized treat, these meringue recipes promise an unforgettable culinary experience.
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
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
Tips:
- Use the freshest egg whites possible. Older egg whites will not whip up as well and may result in a meringue that is not as stable.
- Make sure the egg whites are at room temperature. This will help them whip up more easily and create a more stable meringue.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites begin to foam. This will help to prevent the meringue from becoming grainy.
- Add the sugar gradually, one tablespoon at a time. This will help to prevent the meringue from becoming too sweet or grainy.
- Continue whipping the meringue until it is stiff and glossy. The meringue should hold peaks when you lift the beaters out of the bowl.
- Use the meringue immediately or store it in the refrigerator for up to 24 hours.
Conclusion:
A meringue is a versatile ingredient that can be used to make a variety of delicious desserts. It can be used as a topping for pies and cakes, or it can be used to make cookies, macarons, and other confections. With a little practice, you can easily make a perfect meringue at home.
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