Best 3 Meringue From Powdered Egg White Recipes
Delectable and versatile, meringue is a culinary delight crafted from whipped egg whites and sugar. It is often used in a variety of desserts, from delicate pavlovas to fluffy macarons, and can also be enjoyed as a standalone treat.
This article explores the art of making meringue using powdered egg whites, providing detailed recipes for three distinct variations: classic meringue, Italian meringue, and Swiss meringue, including their unique characteristics and applications. Learn how to achieve stiff peaks, glossy texture, and the ideal consistency for each type of meringue.
Discover the secrets of creating a perfect meringue, whether you're a seasoned baker or just starting your culinary journey. With step-by-step instructions, helpful tips, and delightful flavor combinations, this guide will elevate your meringue game and impress your friends and family with your culinary prowess.
MY FAVORITE ROYAL ICING
Here is my classic easy royal icing made with meringue powder. It's easy to work with, sets quickly, and won't break your teeth when it dries. It has the most delicious taste and texture and makes decorating sugar cookies fun and simple. Use this traditional royal icing recipe for both flooding and outlining your sugar cookies.
Provided by Sally
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Watch the video of the icing above so you get an idea of what the final consistency should be.
- Pour confectioners' sugar, meringue powder, and 9 Tablespoons of water into a large bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1.5 - 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it's too thick, beat in more water 1 Tablespoon at a time. I usually need 10 Tablespoons but on particularly dry days, I use up to 12-14 Tablespoons. Keep in mind that the longer you beat the royal icing, the thicker it becomes. If your royal icing is too thin, just keep beating it to introduce more air OR you can add more confectioners' sugar.
- When applied to cookies or confections in a thin layer, icing completely dries in about 2 hours at room temperature. If icing consistency is too thin and runny, it will take longer to dry. If the icing is applied very thick on cookies, it will also take longer to dry. If you're layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. See blog post above for make-ahead and freezing instructions.
CHOCOLATE CHIP MERINGUES (USING POWDERED EGG WHITES)
This recipe is different from many other meringue recipes because it calls for powdered egg whites rather than fresh. The nuts are optional. Adapted from "Wilton Celebrate."
Provided by HeatherFeather
Categories Drop Cookies
Time 1h15m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 275 F.
- Beat powdered egg whites with sugar, water and flavoring on high speed of an electric mixer for 4-5 minutes or until stiff peaks form.
- Gently hand stir in chocolate chips and nuts (if using).
- Drop Tbsps of batter onto parchment-lined cookie sheets and bake for 55-60 minutes or until lightly browned and dry.
- Do not overbake.
- These only keep a few days in a wax paper lined cookie tin, so don't make too far in advance.
Nutrition Facts : Calories 58.7, Fat 3.2, SaturatedFat 1.1, Sodium 5.5, Carbohydrate 7.9, Fiber 0.5, Sugar 7.1, Protein 0.8
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:
- Use a clean, dry bowl and whisk when preparing the meringue powder mixture. Any grease or residue can prevent the meringue from forming properly.
- Make sure the egg white powder is completely dissolved in the water before adding the sugar. This will help to prevent the sugar from crystallizing and ensure a smooth, glossy meringue.
- Beat the meringue on high speed until it reaches stiff peaks. This will take several minutes, so be patient. The meringue is ready when it holds its shape and doesn't collapse when you stop beating it.
- If you are using the meringue to make a pie or tart, be sure to pre-bake the crust before adding the filling. This will help to prevent the crust from becoming soggy.
- Meringue can be used to make a variety of desserts, including pies, tarts, cakes, and cookies. It can also be used as a topping for ice cream and other desserts.
Conclusion:
Meringue is a delicious and versatile ingredient that can be used to make a variety of desserts. It is easy to make with powdered egg white, and it can be used to create a variety of textures and flavors. Whether you are looking for a light and airy topping for a pie or tart, or a chewy and crunchy meringue cookie, there is a recipe out there that is perfect for you.
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