In the realm of culinary arts, meringue stands as a delectable and versatile confection, capturing the essence of sweetness and airiness. This culinary masterpiece, crafted from whipped egg whites and sugar, transcends its humble origins to become an integral component of numerous desserts, gracing pavlovas, pies, and other sweet treats with its ethereal presence.
This comprehensive article delves into the intricacies of meringue-making, presenting a treasure trove of recipes that cater to a diverse range of tastes and preferences. From the classic French meringue, characterized by its glossy peaks and delicate texture, to the Italian meringue, renowned for its stability and heat resistance, these recipes unlock the secrets of meringue mastery.
For those seeking a simple yet elegant dessert, the Swiss meringue buttercream recipe offers a symphony of flavors, combining the velvety smoothness of meringue with the rich creaminess of butter. Alternatively, the lemon meringue pie recipe tantalizes taste buds with its tangy filling encased in a crisp, golden-brown crust.
For those with a penchant for culinary experimentation, the chocolate meringue pie recipe promises an indulgent experience, marrying the decadence of chocolate with the lightness of meringue. Those seeking a gluten-free option will delight in the almond meringue cookies recipe, a delightful treat that showcases the harmonious blend of almond and meringue flavors.
Additionally, the article includes a comprehensive guide to troubleshooting common meringue pitfalls, ensuring that even novice bakers can achieve meringue perfection. With its detailed instructions, helpful tips, and a wealth of delectable recipes, this article empowers home cooks and baking enthusiasts to create stunning meringue creations that will impress and delight.
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
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
NEVER FAIL LEMON MERINGUE PIE
I Love this Recipe. I had to modify all the ones that I found, I just didn't get the set up on the Lemon that I wanted. I hope you enjoy this one too!!!!
Provided by Dawn Emel
Categories Pies
Time 2h20m
Number Of Ingredients 19
Steps:
- 1. Instructions for Meringue: Mix Sugar, salt, cornstarch and water in a small sauce pan. Add small amounts of water and make sure mixture is very smooth, no lumps. Put over medium heat and bring to a boil, stirring constantly. Boil for one minute, stirring constantly. Mixture will be slightly thicker. Set in fridge to cool while working on the filling.
- 2. Pie Filling-In a medium sauce pan mix both amounts of cornstarch, sugar and water, Cook this mixture in the same manner as the first mixture that you made, reduce heat to medium low. (This one however will become very thick, don't over cook as you will not be able to pour this out of the pan. I shoot for just thicker then set up pudding). Remove from heat. Mix your egg yolk and then add half the cooked mixture to the egg yolk stirring the whole time. This to temper the eggs and not cook them. After this half is mixed thoroughly, add it back to the remaining mixture and mix just as well. Add cubed butter, lemon juice (if adding lemon zest and food coloring do so now as well) to mixture and stir till fully melted. Mixture will still be very very thick. Pour in pre-cooked 9" Pie Shell.
- 3. With a mixer start mixing your egg whites. Once they turn white and begin to fluff up add your cream of tarter, mix thoroughly. Take the first mixture that you cooked and start adding little bits of it to the egg whites and continue to mix till you can form stiff peaks. Scoop and top pie. Bake till golden brown on 325. Takes about 20 min in my oven. This form of meringue does not shrink once it cools in the fridge. Cool for 3 hours or over night if you can.
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.
Tips:
- Use the freshest egg whites possible. Older egg whites will not whip up as well and may result in a meringue that is not as stiff or glossy.
- Make sure the egg whites are at room temperature. Cold egg whites will not whip up as well as room temperature egg whites.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the egg whites begin to foam. This will help to prevent the egg whites from over-whipping and becoming grainy.
- Continue whipping the egg whites until they reach stiff peaks. This means that when you lift the beaters out of the egg whites, the peaks should hold their shape and not fall back down.
- Add the sugar gradually, one tablespoon at a time, while continuing to whip the egg whites. This will help to prevent the meringue from becoming grainy.
- Once all of the sugar has been added, continue whipping the meringue for a few minutes more, until it is thick and glossy.
- Use the meringue immediately or store it in the refrigerator for up to 24 hours.
Conclusion:
Meringue is a delicious and versatile ingredient that can be used in a variety of desserts. By following these tips, you can make a perfect meringue every time. Whether you are making a classic meringue pie, a light and fluffy mousse, or a delicate macaron, these tips will help you achieve the perfect result. So next time you are looking for a sweet and airy treat, give meringue a try. You won't be disappointed!
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