Best 3 How To Make Good Meringue Recipes
Meringue, a culinary delight often associated with French desserts, is a mixture of whipped egg whites and sugar, transformed through the process of beating into a fluffy, cloud-like confection. Its versatility shines through in the diverse recipes it lends itself to, from the delicate crispness of meringue cookies to the ethereal lightness of pavlovas. In this comprehensive guide, you'll discover the secrets to crafting perfect meringue, along with a selection of tantalizing recipes that showcase its versatility. Indulge in the classic French meringue recipe, a fundamental building block for many desserts, or venture into the realm of Italian meringue, known for its glossy, smooth texture. Explore the art of Swiss meringue, where heat plays a crucial role in achieving a stable and voluminous meringue. This guide also presents tempting recipes featuring meringue as the star ingredient. Delight in the хрустящее очарование безешных печений, embrace the воздушная элегантность павловой, and succumb to the creamy delight of меренгового крема. With step-by-step instructions and helpful tips, this guide empowers you to master the art of meringue and create stunning desserts that will impress and delight your taste buds.
Let's cook with our recipes!
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
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
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 for Making Meringue:
- Use the freshest egg whites possible. Older egg whites are less stable and will not whip up as well.
- Make sure the egg whites are at room temperature before you start whipping them. Cold egg whites will not whip up as well.
- Use a clean bowl and whisk. Any grease or residue in the bowl or whisk will prevent the egg whites from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the egg whites start to foam.
- Whip the egg whites until they reach stiff peaks. This means that when you lift the whisk out of the egg whites, the peaks will hold their shape.
- Add sugar gradually, one tablespoon at a time, while continuing to whip the egg whites.
- Continue whipping the egg whites until they are glossy and smooth.
- Use meringue immediately or store it in the refrigerator for up to 24 hours.
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 meringue and impress your friends and family with your culinary skills. So next time you're looking for a sweet treat, give meringue a try!
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