BASIC MERINGUE
While it may seem daunting, a basic meringue is nothing more than a mixture of beaten egg whites and sugar. It's a must-have topping for many desserts, everything from a classic Lemon Meringue Pie to a Heavenly Baked Alaska, and if you follow these simple steps you'll be a master meringue maker in no time.
Categories Meringue
Time 14m
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F (220°C).
- Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.
- Spread over hot pie filling in decorative swirls.
- Bake pie in preheated 425°F (220°C) oven until tips of meringue are golden brown, 4 to 5 minutes.
- Makes topping for a 9-inch (23 cm) pie.
Nutrition Facts :
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
EASY LEMON MERINGUE ICE CREAM
This recipe can be made a month in advance.The crushed meringue inside the ice cream adds that extra something. I use the sort of ice cream machine that you freeze 24 hours ahead.
Provided by Wild Thyme Flour
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl mix the custard with the single cream.
- whip the double cream until it forms soft peaks, then stir in the lemon juice and zest.
- Fold this into the custard mixture.
- Pour into the icecream machine with the motor running and churn according to the manufacturer.
- When ready fold in the meringues gently and spoon into a container and freeze.
- Remove from the freezer about 30 minutes before serving and scopp into nice decorative glasses or ice cream cones.
ULTIMATE MERINGUE
Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Dinner, Lunch, Treat
Time 2h15m
Number Of Ingredients 3
Steps:
- Heat the oven to 110C/ 100C fan/gas ¼.
- Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
- Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
- Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
- Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
Nutrition Facts : Calories 210 calories, Fat 9.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 2.1 grams protein, Sodium 0.12 milligram of sodium
MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES
Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!
Provided by Ben S.
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 10
Number Of Ingredients 10
Steps:
- The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
- Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
- Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
- In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
- Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
- Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
- No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 29.7 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 40.6 mg, Sugar 25.2 g
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MERINGUES (HOW TO MAKE MERINGUES ... - CHRISTINA'S CUCINA
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5/5 (16)Total Time 2 hrsCategory Bread, Cookies & PastriesCalories 169 per serving
- Place egg whites and cream of tartar in a clean, dry and grease-free bowl. Begin beating at high speed until soft peaks form.
- Start adding sugar 2 tablespoonfuls at a time, allowing sugar to dissolve each time. Continue beating until all sugar is used, and stiff, glossy peaks form. Add the vanilla and mix well.
- You can scoop a spoonful of the meringue mixture and push it onto the tray (lined with a silicone mat or aluminum foil) with another spoon or pipe them out.
- Place the tray in the preheated oven, and bake for 45 minutes. After the timer goes off, turn off oven and leave meringues in for an hour, or longer (larger ones may need to dry longer). You can even put them in the oven at the coolest setting, and leave them overnight. Meringues aren't baked as much as they are dried.
HOW TO MAKE MERINGUES RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- Preheat the oven to 140C/275F/Gas 1 and line two flat baking sheets with baking parchment.
- Separate the eggs into a clean, large bowl, preferably metal or glass. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell.
- Using an electric hand whisk, whisk the whites until stiff peaks form when the whisk is removed, but the mixture should not look too dry.
- Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy.
- Using two dessertspoons, scoop 16 rugby-ball shaped meringues onto the baking paper, leaving plenty of space between them.
- Bake for an hour until the meringues are pale, golden-brown, crisp and lift away easily from the baking paper. Open the oven door slightly and leave the meringues to cool in the oven.
- Meanwhile, make the chocolate filling (ganache). Use a large, sharp knife to chop the chocolate into small pieces.
- Pour the cream into a small saucepan, then bring it to just below boiling. Take the pan from the heat, add the chopped chocolate, swirl the pan to help combine the chocolate and then stir until smooth.
- When the ganache has cooled, spread it over the flat side of half of the meringues, then sandwich meringues together. To make these a little more luxurious, whip some double cream, then spoon on top of the ganache before sandwiching the meringues together.
HOW TO MAKE THIS EASY, HOMEMADE MERINGUE RECIPE
From thespruceeats.com
Estimated Reading Time 5 mins
- Meringue Basics. This basic method for making meringue shows you the technique for making meringue in a general way, whether large rafts of the stuff for pavlovas, small buttons like these Forgotten Cookies, the poached "eggs" for the classic Oeufs a la Neige, the base for confections like homemade marshmallows, or meringue-as-frosting for pies and cakes.
- Start With Room Temperature Egg Whites. Fresh egg whites will whip up quicker and be more stable than whites from older eggs. Eggs are easiest to separate when they are cold but easiest to whip up effectively when they are at room temperature.
- Beat Until Frothy and Add Salt. Use a large, clean whisk (if you have a balloon whisk, all the better) or clean beaters or the whisk attachment on a standing mixer to whip the eggs just until a bit foamy.
- Whip the Egg Whites. Now it's time to whip, or beat, the egg whites. You're essentially forcing air into the egg whites, causing the protein in the egg whites to stretch and create bubbles around the water within the whites.
- Add the Sugar. If you want to be particular, you can sift the sugar into the whipped egg whites to avoid clumps, but sprinkling it tends to work okay too.
- Whip In the Sugar. Whip or beat the sugar in – know that the egg whites will deflate a bit, but whip to fully incorporate the sugar so it dissolves into the meringue and the egg whites look smooth, fluffy, and a bit glossy as above.
- Bake or Use. To bake meringue, prepare baking sheets by lightly greasing them, using silpat pads, or lining them with parchment paper. I've also been known to line sheets with foil and give the foil a light spray.
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