Best 4 Perfect Meringue That Doesnt Weep Recipes
Indulge in the Culinary Delights of Meringue: A Journey Through Sweet and Savory Sensations
Welcome to the exquisite world of meringue, where culinary artistry meets gustatory bliss. Meringue, a versatile culinary creation, captivates taste buds with its ethereal texture and delightful flavors. From heavenly desserts to savory appetizers, meringue's diverse applications showcase its culinary prowess. This article presents a curated collection of meringue recipes that will tantalize your palate and ignite your passion for cooking. Embark on a culinary adventure as we explore the secrets of crafting perfect meringue, ensuring that every bite is a symphony of taste and texture. Discover how simple ingredients transform into culinary wonders, whether it's the classic French meringue, the delicate Italian meringue, or the luscious Swiss meringue. Learn the techniques that elevate meringue to new heights, resulting in flawlessly crisp exteriors and fluffy, billowing interiors.
Beyond the classic meringue, this article unveils innovative recipes that push the boundaries of culinary creativity. Savor the delightful crunch of meringue cookies that melt in your mouth, or indulge in the rich, creamy goodness of meringue pies and tarts. Unlock the secrets of creating stunning meringue roulades, where layers of delicate meringue envelop luscious fillings. As you journey through these recipes, you'll discover the versatility of meringue as it transforms savory dishes into extraordinary culinary experiences. Learn how to craft elegant meringue canapés that add a touch of sophistication to your gatherings. Explore the art of creating savory meringue nests, filled with a symphony of flavors that will tantalize your taste buds.
With detailed instructions and expert guidance, this article empowers you to master the art of meringue, ensuring successful culinary endeavors. Whether you're a seasoned baker or a novice cook, these recipes will guide you through the process, helping you achieve meringue perfection. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave you craving more. Let the delightful world of meringue captivate your senses as you create dishes that are both visually stunning and irresistibly delicious.
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
MERINGUE II
This meringue is wonderful. It doesn't get weepy, and has such a good vanilla flavor.
Provided by SAUNDRA
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
- In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 13.6 g, Protein 1.4 g, Sodium 21.4 mg, Sugar 12.6 g
MERINGUE TOPPING... YOU DON'T WEEP, IT DOESN'T EITHER!!
My husbands favorite dessert is Lemon Meringue Pie, whenever he is away on business he knows there will be one waiting at home for him! I struggled my first couple times (trying to keep up with my MIL) with the meringue, either it shrank, weeped or my crust was too thin. So I finally looked up a "how to" for meringue. This recipe and directions have really helped me and now my pies are beautiful every time! Read through the steps before starting to be sure you will not miss any. Recipe by Sherry Tomfeld, web
Provided by Amber C.
Categories Low Cholesterol
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a small saucepan mix the cornstarch and cold water thoroughly.
- Add boiling water to cornstarch mix and heat to a boil over low-med heat. Stir constantly.
- When it thickens; take off heat and place pan in cool water to cool it down to room temperature BEFORE you add it. Let this rest while starting the next steps.
- Separate 3 egg whites (make sure not even a drop of yolk gets in bowl or it will completely ruin your meringue) and place in a mixing bowl.
- Add lemon juice or vanilla; beat until is stands in soft white peaks (it may take awhile, don't cut the beating short)
- Add sugar ONE Tbs at a time; beat the heck out of the meringue after EACH individual Tbs of sugar is added.
- Keep beating until meringue is glossy and has firm peaks (it will be really shiny and stand straight up on its own).
- Take your saucepan with the cornstarch mix (make sure it is at room temperature) and spoon in all of the mix at once to the meringue; blend well.
- Make sure your pie filling is HOT; starting around the crust add meringue in BIG spoonfuls, press firmly at first to make sure there are NO air pockets and crust is sealed ( I get down eye level with it just to be sure).
- When meringue has totally covered the pie filling, make little peaks with a spoon to fancy it up.
- Bake for about 15 minutes; the meringue will weep if undercooked so make sure it is nicely browned. Use a toothpick when you think it is done, if it comes out clean the meringue is done!
- If you have done all of these steps you should have a perfect meringue, if you use any shortcuts or slack your meringue will suffer.
Nutrition Facts : Calories 47, Sodium 21, Carbohydrate 10.5, Sugar 9.5, Protein 1.4
MERINGUE - FOOL PROOF NO WEEP
Don't you feel upset when you take a lot of time to bake a beautiful pie ant the meringue desides it needs a good cry!
Provided by David Henson
Categories Pies
Number Of Ingredients 7
Steps:
- 1. Mix the 2 tblsp. of sugar, cornstarch and water in a sauce pancook till clear then cool.
- 2. Beat the egg whites with salt ans vanilla until thick.
- 3. Add 6 tblsp. of sugarand beat well add cooled cornstarch mixturebeat till creamy firm stiff peaks.
- 4. Pile on pie making sure edges are sealed to crust then bake in a 350 degree preheated oven for 30 min or untill golden brown.
Tips:
- Use the freshest eggs possible. Older eggs will produce a meringue that is less stable and more likely to weep.
- Make sure the egg whites are at room temperature. Cold egg whites will not whip up as well as room temperature egg whites.
- Use a clean bowl and beaters. Any grease or residue on the bowl or beaters will prevent the egg whites from whipping up properly.
- 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.
- Beat the egg whites until they reach stiff peaks. This means that the peaks of the egg whites should stand straight up when you lift the beaters out of the bowl.
- Add the sugar gradually, one tablespoon at a time. This will help to prevent the meringue from becoming grainy.
- Continue beating the meringue until it is glossy and thick. This should take about 5-7 minutes.
- 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 to make a variety of desserts, from pies and cakes to cookies and macarons. By following these tips, you can make a perfect meringue that doesn't weep, every time.
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