Good Meringue Recipes

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ULTIMATE MERINGUE



Ultimate meringue image

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

4 large organic egg whites, at room temperature
115g caster sugar
115g icing sugar

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

CLASSIC MERINGUE



Classic Meringue image

Provided by Food Network

Categories     dessert

Number Of Ingredients 3

4 egg whites from large eggs, about 1/2 cup
Pinch of salt
1 cup white sugar

Steps:

  • Combine egg whites and salt in mixing bowl of electric mixer. Beat at medium speed until opaque and loosely foamy. Increase speed to high and add sugar in a slow stream down side of mixer. Beat until stiff and shiny.

GOOD MERINGUE



Good Meringue image

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

3 egg whites
¼ teaspoon cream of tartar
¾ cup white sugar

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

MERINGUES



Meringues image

Provided by Food Network Kitchen

Time 3h25m

Yield about 20 cookies

Number Of Ingredients 8

3 large egg whites, at room temperature
Pinch of salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1 teaspoon peppermint extract or 2 teaspoons grated lime zest (optional)
Assorted food coloring (optional)
1/2 to 2/3 cup mini chocolate chips (optional)
Assorted sanding sugar, melted chocolate or nonpareils, for decorating

Steps:

  • Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
  • For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
  • Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.

Nutrition Facts : Calories 32 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 8 grams, Protein 1 grams, Sugar 8 grams

VANILLA MERINGUE COOKIES



Vanilla Meringue Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 4

3 large egg whites, at room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
3/4 cup granulated sugar

Steps:

  • Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
  • In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
  • Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
  • Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.

LIGHTEST EVER MERINGUES



Lightest ever meringues image

Whisk up a batch of classic meringues, then get creative with citrus swirl, Turkish delight and chocolate varieties

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 1h25m

Yield Makes about 18

Number Of Ingredients 4

4 egg whites
225g caster sugar
1 tsp vanilla extract
plus your choice of flavourings (see below)

Steps:

  • Heat oven to 140C/120C fan/gas 1. Line 2 baking sheets with baking parchment and set up a piping bag with a medium-size star nozzle.
  • In a clean bowl, whisk the egg whites until very stiff - the whites should stand in stiff, not floppy, peaks when the beaters are lifted out. Once you have reached this point, pour in roughly half the sugar and the vanilla extract and whisk again until the mixture becomes very thick, firm and shiny. Add the remaining sugar and whisk again until thick, firm and shiny. If you like meringues with soft, mallowy centres, just add 1 tsp cornflour and 1 tsp white wine vinegar to the mix along with the sugar.
  • Carefully spoon the meringue into the piping bag. Push any air out of the top and tightly twist the end of the piping bag to seal. Gently squeeze until meringue is visible at the end of the nozzle, then begin piping onto your lined baking sheets. Pipe spiralling circles, about 6cm wide and 3 layers high - like you would ice a cupcake to make roughly 18. The meringues will spread slightly as they cook, so leave enough space between each one. Bake in the oven for 1 hr, turning the heat down to 120C/100C fan/gas ½ after 30 mins.
  • Remove from the oven - they should peel easily away from the parchment - and cool on a wire rack. Can be made up to a week ahead and kept in an airtight container, or frozen for up to 3 months, between layers of parchment, in an airtight container.
  • To make Cream & chocolate meringues for dessert, put 100g dark chocolate in a glass bowl and melt over a pan of gently simmering water. Carefully dip the base of each meringue in to coat, then place on their sides on a plate or tray to set. While the chocolate sets, whip 300ml double cream. Assemble the meringues in pairs and sandwich their chocolate bases together with a good spoonful of cream. Delicious served with ice cream, raspberry coulis or fresh berries.

Nutrition Facts : Calories 53 calories, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.04 milligram of sodium

PERFECT MERINGUE



Perfect Meringue image

The title says it all; this is very, very good. I've used this recipe several times since I got it in my homemaking class in high school, circa 1965.

Provided by Happy Hippie

Categories     Pie

Time 20m

Yield 1 pie

Number Of Ingredients 4

3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon flavoring (optional)

Steps:

  • Beat egg whites with cream of tartar until frothy.
  • Gradually beat sugar a little at a time.
  • Continue beating until stiff and glassy. Don't underbeat.
  • Beat until all sugar is dissolved.
  • Beat in flavoring (optional).
  • Pile meringue onto hot pie filling, being careful to seal meringue onto edge of crust to prevent shrinking and weeping.
  • Bake at 400 degrees for 8 to 10 minutes until delicately browned.

Nutrition Facts : Calories 346, Fat 0.2, Sodium 165.5, Carbohydrate 76.8, Sugar 76.2, Protein 10.8

MERINGUE CRUST



Meringue Crust image

This is one of my favorite crusts.

Provided by Carol

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Yield 8

Number Of Ingredients 5

2 egg whites
¼ teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup white sugar

Steps:

  • In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
  • Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.

Nutrition Facts : Calories 53.4 calories, Carbohydrate 12.7 g, Protein 0.9 g, Sodium 86.6 mg, Sugar 12.6 g

NEVER-EVER-FAIL MERINGUE



Never-Ever-Fail Meringue image

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

1 tablespoon cornstarch
2 tablespoons cold water
½ cup boiling water
1 teaspoon vanilla extract
3 egg whites
6 tablespoons white sugar
1 pinch salt

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



Meringue II image

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

½ cup water
2 tablespoons white sugar
1 tablespoon cornstarch
3 egg whites
¼ teaspoon cream of tartar
1 pinch salt
½ teaspoon vanilla extract
6 tablespoons white sugar

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

MERINGUES



Meringues image

This easy Meringues recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.

Provided by Colin Cowie

Categories     Mixer     Egg     Dessert     Bake     Easter     Low Fat     Vanilla     Spring     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 20 meringues

Number Of Ingredients 6

1 cup granulated sugar
1 cup superfine sugar
8 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla or almond extract

Steps:

  • 1. Preheat the oven to 250 degrees.
  • 2. Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.
  • 3. Mix the sugars and set aside.
  • 4. In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.
  • 5. Add the vanilla and beat at high speed until stiff and glossy.
  • 6. Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle.
  • 7. Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening the oven door.
  • 8. When ready to serve, carefully peel away the paper or foil.

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Top Asked Questions

How do you make 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. In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.
What is the best sugar to use to make meringue?
(Individual sugar molecules help support and stabilize the proteins in the delicate egg whites. Superfine sugar dissolves more readily than granulated and is preferable. Make your own by processing granulated sugar in a food processor until powdery, one to two minutes.) Some meringue recipes call for a pinch of cream of tartar.
What is meringue dessert?
Made using whipped egg whites and sugar, these meringue desserts are light, crisp, chewy, and fluffy all at the same time. Meringue can be tricky to make, especially if the weather is hot and humid. Plus, if you have even the slightest bit of oil or yolk in your mixing bowl, the egg whites won’t reach stiff peaks.
What is the best meringue to top a pie?
Nothing beats a sweet, pillowy meringue to top a pie recipe. Watch our tips for how to make meringue. Peaks and swirls of white, fluffy meringue are the crowning glory to some of the most beloved pies: vanilla cream, coconut cream, chocolate meringue, and lemon meringue.

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