Best 2 Momas 3 Egg Meringue Recipes
Meringue, a classic culinary delight, is a sweet, airy confection made from whipped egg whites and sugar. Often used as a topping for pies and tarts, or as a standalone dessert, meringue offers a delightful balance of crispy outer texture and a soft, marshmallow-like center. This versatile ingredient can be transformed into various forms, including the popular Pavlova, the delicate French Macarons, or the charming Swiss Roll. In this article, we present a collection of meringue recipes, each showcasing the unique characteristics of this versatile ingredient. From the classic 3-egg meringue to the delectable meringue cookies, these recipes offer a range of options to suit different tastes and occasions. Whether you're a seasoned baker or just starting, these recipes provide clear instructions and helpful tips to guide you through the process of creating stunning meringue-based desserts. So, let's embark on a culinary journey and explore the delightful world of meringues!
Here are our top 2 tried and tested recipes!
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
EGG CUSTARD PIE WITH MERINGUE
Steps:
- Preheat oven to 400 degrees F. Heat milk on the stove top to a simmer, do not boil. Set aside. Combine sugar, flour, & salt. Add heated milk and vanilla. Beat 2 whole eggs and 2 egg yolks together and add to the milk mixture. Reserve 2 egg whites for meringue.
- Place a baking sheet in the oven and place the pie pan with the unbaked crust on the baking sheet. Prick the crust with a fork and add the custard to the crust.
- Bake at 400 degrees F for 10 minutes, then reduce heat to 300 degrees F and bake for about 25 minutes until set. A spot about the size of a quarter in the center will not be set. Don't overbake as this will cause the custard to be watery. Remove from the oven and let cool.
- Change oven temp to 400 degrees F. Beat egg whites until foamy and slowly add 3 Tbsp. sugar. Continue to beat until peaks form. Spread on custard to edges to seal pie. Put back in oven and bake till lightly browned. Cool and refrigerate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- Use fresh eggs: Older eggs may not whip up as well, resulting in a less than perfect meringue.
- Separate your eggs carefully: Any yolk that gets into the whites will prevent them from whipping up properly.
- Whip the whites gradually: Start on low speed and gradually increase it as the whites start to foam. This will help to prevent them from over-whipping.
- Add the sugar slowly: Adding the sugar all at once can make the meringue grainy. Add it in small increments, whisking constantly, until it is all incorporated.
- Don't over-whip the meringue: Over-whipped meringue will be dry and crumbly. Whip it just until it reaches stiff peaks.
- Use a clean bowl and whisk: Any grease or residue on the bowl or whisk can prevent the meringue from whipping up properly.
- Bake the meringue immediately: Meringue is best when it is baked immediately after it is made. If you need to store it, place it in an airtight container in the refrigerator for up to 24 hours.
Conclusion:
Merengue is a delicious and versatile dessert that can be used in a variety of recipes. It is important to use fresh eggs, separate them carefully, and whip them gradually to achieve the best results. Follow the tips above to make perfect meringue every time.
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