Best 2 Basic French Meringue Recipes
**Meringue:** A Culinary Journey into Sweetness and Delight
Meringue, a culinary masterpiece born from the perfect balance of egg whites and sugar, embarks us on a journey of ethereal textures and delightful flavors. From the classic French meringue to its variations, this versatile ingredient adds a touch of elegance and sweetness to a myriad of desserts. Whether you desire crisp peaks adorning a pie or a cloud-like topping on a pie or a cloud-like topping on a luscious pie, meringue's transformative power knows no bounds.
**Explore the Realm of Meringue Delights:**
1. **Basic French Meringue:** Master the foundation of meringue with this classic recipe. Learn the art of whipping egg whites to stiff peaks, gradually incorporating sugar until glossy and stable. This versatile meringue forms the base for countless desserts, from pavlovas to macarons.
2. **Italian Meringue:** Embark on a culinary adventure with Italian meringue, a cooked meringue that boasts a velvety smooth texture and exceptional stability. Discover the technique of pouring hot sugar syrup into whipped egg whites, creating a luscious meringue that resists weeping and holds its shape beautifully.
3. **Swiss Meringue:** Experience the gentle heat of a double boiler as you create Swiss meringue. Whisk egg whites and sugar together over simmering water, coaxing them into a thick, glossy meringue. Its delicate texture and heat-resistant nature make it ideal for icings, fillings, and meringues that require baking.
4. **Buttercream Frosting:** Elevate your baking skills with this classic buttercream frosting, a harmonious blend of butter, confectioners' sugar, and flavorings. Learn the art of creaming butter and sugar until light and fluffy, then gradually incorporating liquids to achieve a smooth and spreadable consistency.
5. **Meringue Cookies:** Delight in the crispy, airy texture of meringue cookies, a culinary symphony of egg whites, sugar, and flavorings. Discover the joy of piping delicate dollops onto baking sheets, watching them transform into crisp, melt-in-your-mouth treats that are perfect for any occasion.
**Unleash Your Culinary Creativity:**
Immerse yourself in the world of meringue and embark on a journey of culinary exploration. Whether you're a seasoned baker or a novice cook, these recipes will guide you through the art of creating stunning meringue-based desserts that will impress your friends and family. Indulge in the sweetness and delight of meringue, a culinary treasure that will leave you craving more.
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. Older eggs will not whip up as well and may not be as stable.
- Make sure your bowl and whisk are completely clean and free of any grease. Any residue can prevent the meringue from whipping up properly.
- Whip the meringue gradually, starting on low speed and increasing the speed as the meringue begins to thicken.
- Do not overbeat the meringue. Overbeaten meringue will become grainy and stiff.
- If you are using a stand mixer, be sure to use the whisk attachment, not the paddle attachment.
- If you are making a meringue that will be used as a topping, add a little bit of cream of tartar to help stabilize it.
- To test if the meringue is stiff enough, lift the whisk out of the bowl. The meringue should hold stiff peaks.
Conclusion:
French meringue is a versatile and delicious ingredient that can be used in a variety of desserts. It is relatively easy to make, but there are a few things to keep in mind to ensure success. By following the tips above, you can create a perfect French meringue every time.
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