Best 6 Never Ever Fail Meringue Recipes
Meringue, a classic culinary delight, is a sweet and airy confection made from whipped egg whites and sugar. It is often used as a topping for pies and tarts, or as a base for other desserts such as macarons and pavlova. Meringue can be made in three different ways: French, Swiss, and Italian. This article provides recipes for all three methods, ensuring that you can create the perfect meringue for any occasion.
**French Meringue:**
The French meringue is the simplest and most common type of meringue. It is made by whipping egg whites and sugar together until stiff peaks form. This meringue is delicate and airy, but it is also the least stable of the three types. It is best used immediately after it is made.
**Swiss Meringue:**
The Swiss meringue is made by heating the egg whites and sugar together in a double boiler until the sugar dissolves. The mixture is then whipped until stiff peaks form. This meringue is more stable than the French meringue and can be used for a variety of purposes, such as frosting cakes or making macarons.
**Italian Meringue:**
The Italian meringue is made by pouring hot sugar syrup into stiffly beaten egg whites. This meringue is the most stable of the three types and is often used for making Italian buttercream or meringue cookies.
No matter which method you choose, making meringue is a rewarding experience. With a little practice, you'll be able to create beautiful and delicious meringues that will impress your friends and family. So gather your ingredients and let's get started!
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
ANN LANDER'S BEST LEMON MERINGUE PIE (WITH NEVER-FAIL MERINGUE)
One of the best recipes for lemon meringue pie! If you want a sky-high meringue, like the ones you see in bakery's, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites. Prep time does not include making the meringue/cornstarch mixture. I have even made this pie using a graham cracker crust (the graham crust goes very well if topping with whip cream or Cool Whip), also if you prefer a very tart lemon pie add in another 2-3 tablespoons of fresh lemon juice. I most always prepare the crust and then fill with the filling the night before and let it thicken in the fridge overnight then top with the meringue the following day. Also in place of the meringue, I have many times topped it with Cool Whip or whipped cream, it it excellent that way also. Which ever way you choose to make it, it is a wonderful lemon pie recipe. *NOTE* if you are worried about scorching the bottom of the pan, then you can also make the filling in the microwave, here's how...in a large 8-cup microwave-safe bowl whisk together the sugar and cornstarch, add in all the remaining ingredients whisk to combine and microwave on HIGH for about 8 minutes (might take longer or less time) removing three times to whisk, make certain to cook the filling until hot, bubbly and thickened, then add in the 2 tsp vinegar and 3 tablespoons butter, this method works well and no scorched pans!
Provided by Kittencalrecipezazz
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water.
- In a small cup/bowl,combine the egg yolks with lemon juice, and the yellow food colouring; whisk until well mixed.
- Add to the sugar cornstarch mixture; whisk until mixed.
- Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this.
- Remove from heat.
- Add/mix in the lemon extract, butter and vinegar; stir thoroughly.
- Pour the lemon mixture into cooled pie shell; set aside to make meringue.
- To make meringue:.
- Blend/whisk the cornstarch and cold water in a small saucepan.
- Add in boiling water, and cook, stirring until clear and thickened.
- Let mixture stand until COMPLETELY COLD.
- With an electric mixer at high speed, beat the egg whites until foamy.
- Gradually add in sugar, and beat until stiff but not dry.
- Turn mixer to low speed; add in pinch salt and vanilla.
- Gradually beat in the cold cornstarch mixture.
- Turn mixer again to high; beat well.
- Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.
- Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.
Nutrition Facts : Calories 348.5, Fat 11, SaturatedFat 5, Cholesterol 82.2, Sodium 177.6, Carbohydrate 59.8, Fiber 0.3, Sugar 45.4, Protein 3
NEVER FAIL MERINGUE
My Aunt gave me this recipe. She ran the cafe at the bottom of the Court House in Albany, Ore. and made all of her own pastries. A CORRECTION HAS BEEN MADE IN THE CORNSTARCH-WATER MIX PER PIE.
Provided by Leila Rockwell
Categories Pies
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Mix cornstarch and water.bring to a low boil and cook until it is clear-- set aside and cool This recipe is for just 2 eggs and if you use 3 eggs you must make 1 1/2 times the recipe. So for every egg you add you have to adjust the recipe and the sugar.(2 tbl per egg)
- 2. Whip 2 egg whites, pinch salt and 4 tbl. sugar,1 at a time. test a little of the mix and make sure the sugar is completely dissolved(I put a little on my finger and rub back and forth, if it's dissolved it will be smooth).
- 3. Add cooled cornstarch mix (be sure there is no heat in it) to partially whipped egg whites. Beat to right consistancy or until when you run a knife through it it makes a seperation.
- 4. Put on your pie and bake in a 325* oven until a beautiful brown. It usually takes me 20 min. Cool out of draft. Meringue should be cooked slowly so it sets good.
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
NEVER FAIL MERINGUE
Make and share this Never Fail Meringue recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Pie
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend cornstarch and cold water in saucepan. Add boiling water.
- Cook, stirring until clear and thickened. Let stand until cold. With electric beater on high speed, beat egg whites until foamy.
- Gradually, add sugar; beat until stiff but not dry. Turn mixer to low speed; add soda and vanilla.
- Gradually, beat in cold cornstarch mixture. Raise mixer again to high speed; beat well. Spread meringue over cooled pie filling.
- Bake at 350 degrees for at least 10 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
Tips:
- Use the freshest eggs possible. Older eggs will not whip up as well and may cause the meringue to be grainy.
- Make sure the egg whites are at room temperature. This will help them whip up more easily and create a more stable meringue.
- Use a clean glass or metal bowl. Any grease or residue in the bowl can prevent the egg whites from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing the speed as they begin to foam. This will help prevent the meringue from becoming overbeaten.
- Add the sugar slowly, one tablespoon at a time. This will help prevent the meringue from becoming grainy.
- Continue whipping the meringue until it is stiff and glossy. The meringue should hold peaks when you lift the beaters out of the bowl.
Conclusion:
Meringue is a delicious and versatile dessert that can be used in a variety of ways. With a few simple tips, you can make a perfect meringue every time. So next time you're looking for a sweet treat, give meringue a try. You won't be disappointed!
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