Best 4 Meringue Fool Proof No Weep Recipes
**Meringue: A Culinary Delight, Perfected and Demystified**
Meringue, a culinary creation of airy sweetness, takes center stage in this comprehensive guide. Discover the secrets to crafting perfect meringue, from French, Italian, and Swiss methods to troubleshooting common pitfalls. Indulge in a collection of delectable recipes featuring meringue as the star ingredient. Whether you prefer the classic Pavlova, the elegant Baked Alaska, or the luscious Lemon Meringue Pie, find inspiration and detailed instructions to elevate your dessert repertoire. Explore the versatility of meringue in frostings, macarons, and roulades. With expert tips and step-by-step guidance, transform your kitchen into a meringue haven, impressing family and friends with your newfound mastery of this culinary art.
FOOLPROOF MERINGUE
Make and share this Foolproof Meringue recipe from Food.com.
Provided by TGirl
Categories Pie
Time 20m
Yield 1 pie topping
Number Of Ingredients 3
Steps:
- Beat egg whites and salt until soft peaks form.
- Gradually add marshmallow creme, beating until stiff peaks form.
- Spread over pie.
- Bake at 350 for 10-15 minutes until lightly browned.
NO WEEP, NO SHRINK MERINGUE
Works everytime to cure meringue on pies that weep and ruin the looks of your pies..found this in an old cookbook...
Provided by grandma2969
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix cornstarch, 2 tbls sugar and water and cook over low heat till mixture is clear -- remove from heat -- in a bowl, whip egg whites until peaked and then slowly add the heated cornstarch-sugar-water mixture.
- Beat until creamy.add salt and 6 tbls sugar and beat again till fluffy -- Pile on your pie and bake in a 350* oven till meringue is gold tinged, usually 20-30 minutes.
FOOLPROOF MERINGUE
Until I received this recipe, I never could master the art of meringue. Now I can whip it up perfect every time.
Provided by BELLWITCH1031
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
- To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 6.4 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 6.4 g
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
Tips for Making Perfect Meringue:
- Use the freshest eggs possible. Older eggs have weaker whites that won't whip up as well.
- 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 egg whites gradually, starting on low speed and gradually increasing to high speed. This will help to incorporate air into the whites and create a stiff meringue.
- Continue whipping the egg whites until they reach stiff peaks. This means that when you lift the whisk out of the bowl, the peaks of the meringue will stand up straight.
- If you are using a sugar syrup to make your meringue, make sure that the syrup is cooled completely before adding it to the egg whites. Adding hot syrup to the egg whites can cause them to cook and become grainy.
- Fold the meringue into your other ingredients gently. Overmixing can cause the meringue to deflate.
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. Remember, the key to making perfect meringue is to use fresh eggs, clean equipment, and whip the egg whites gradually until they reach stiff peaks. With a little patience and practice, you'll be able to make perfect meringue every time.
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