Best 3 Authentic French Meringues Recipes
**Introduction:**
Indulge in the ethereal delight of authentic French meringues, a culinary masterpiece that tantalizes taste buds with its delicate texture and symphony of flavors. These airy confections, handcrafted with egg whites and sugar, transcend mere desserts, embodying a culinary art form. From the classic French meringue to its variations – the Italian meringue and Swiss meringue – each recipe promises a unique textural experience, ranging from crisp and shattering to soft and chewy. Embark on a culinary journey through the world of meringues, discovering the secrets of creating these culinary gems. This comprehensive guide unveils the techniques, tips, and tricks for achieving meringue perfection, ensuring an unforgettable taste experience that will leave you craving more.
FRENCH MERINGUE
Cakes are one of the single things we use to toast the celebrants at a party. For birthdays or graduations, that can mean lots of frosting but not everyone wants gobs of it. Since a cake just isn't a cake if it doesn't look fun and inviting, we'll focus on creative ways to decorate a cake's exterior with a lighter complement -- French meringues, or crispy macaroons.
Provided by Warren Brown
Categories dessert
Time 1h7m
Yield 1 full sheet pan of meringues, about 18 to 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a mixer, begin to whip the egg whites with cream of tartar, if using.. Slowly add the sugar. Whip the whites until stiff peaks.
- Combine flour and confectioners' sugar (and nut powder if using), then fold into whites.
- Load batter into pastry bag (use open star or any desired shape IF NOT using nut powder otherwise use no tip), and pipe quarter size meringues onto grease free parchment paper. Bake for 5 to 7 minutes until browned. Remove and cool before use.
- Pipe buttercream from cake assembly into some of the meringues for a surprise.
- Apply meringues to the cake after applying a heavy crumb coat. Cover completely. Put fresh berries or dollops of cooled, piped chocolate ganache between any gaps of the meringues.
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
BASIC FRENCH MERINGUE
Use this meringue recipe to make Floating Islands with Ricotta Cream and Poached Apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12 floating islands
Number Of Ingredients 4
Steps:
- Whisk whites, salt, and cream of tartar with a mixer on medium-low speed until foamy. Add sugar, 1 tablespoon at a time, whisking until sugar dissolves and soft peaks form. Gradually increase speed to medium-high, and whisk until stiff peaks form, 8 to 10 minutes. Use immediately.
Tips:
- Use the freshest eggs possible for the best results.
- Make sure the egg whites are at room temperature before whipping them.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites begin to foam.
- Continue whipping the egg whites until they reach stiff peaks, but be careful not to over-whip them.
- Add the sugar gradually, one tablespoon at a time, while continuing to whip the egg whites.
- Once all the sugar has been added, continue whipping the egg whites for a few more minutes until they are glossy and smooth.
- Pipe the meringue mixture onto a prepared baking sheet, using a pastry bag fitted with a star tip.
- Bake the meringues in a preheated oven at 200°F (93°C) for 1-2 hours, or until they are dry and crisp.
- Let the meringues cool completely before storing them in an airtight container.
Conclusion:
Making authentic French meringues is a simple process, but it does require some patience and attention to detail. By following these tips from all the recipes mentioned in the article, you can create delicious and impressive meringues that will be enjoyed by everyone.
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