How To Brown Meringue Topping Recipes

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MERINGUE TOPPING



Meringue Topping image

This meringue topping makes a great addition to many desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 9-inch pie

Number Of Ingredients 3

6 large egg whites
1/2 cup sugar
Pinch of cream tartar

Steps:

  • Place egg whites, sugar, and cream of tartar in the bowl of an electric mixer. Set over a pan of simmering water and whisk until mixture is warm and sugar has dissolved.
  • Attach bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, beat until stiff, glossy peaks form, about 5 minutes.

CLASSIC MERINGUE PIE TOPPING



Classic Meringue Pie Topping image

Learn to make a classic meringue pie topping recipe made with 2 or 3 egg whites, as well as some common problems and solutions.

Provided by Diana Rattray

Categories     Dessert     Pie

Time 25m

Number Of Ingredients 12

For a 2-Egg Meringue:
2 large egg whites (room temperature)
Pinch of salt
1/8 teaspoon cream of tartar
4 tablespoons sugar (preferably superfine)
1/2 teaspoon vanilla extract
For a 3-Egg Meringue:
3 large egg whites (room temperature)
Pinch of salt
1/4 teaspoon cream of tartar
6 tablespoons sugar (preferably superfine)
1/2 teaspoon vanilla extract

Steps:

  • Gather the ingredients.
  • In a mixing bowl-preferably stainless steel or glass- beat the egg whites and a pinch of salt using the low speed of an electric mixer until they are frothy.
  • Add the cream of tartar and increase the mixer speed to medium. Continue beating until the whites are fluffy, with large bubbles forming around the edges.
  • With the mixer running, add the sugar a few teaspoons at a time, mixing the sugar in completely before adding more. Continue until all of the sugar is incorporated.
  • Continue beating until the peaks are firm but still glossy. Add the vanilla .
  • Spoon the meringue onto the hot pie filling. If you are topping an unbaked pie filling, have it at room temperature (not cold) before you top it with the meringue. Spread the meringue to the crust edge to seal the filling in. Fluff it with the back of a spoon to make decorative peaks across the pie.
  • Bake at 350 F/180 C/Gas Mark 4 for about 12 minutes for 2 egg whites or about 15 minutes for 3 egg whites.
  • Serve and enjoy.

Nutrition Facts : Calories 73 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 68 mg, Sugar 16 g, Fat 0 g, ServingSize 1 pie topping (8 servings), UnsaturatedFat 0 g

MERINGUE TOPPING



Meringue Topping image

to keep the meringue from weeping, never add more than 2 tbls of sugar for each egg white, also the oven temperature for browning it should not be above 325*...the addition of cream of tartar also gives the whites stability..this makes enough meringue for 1--9" pie..

Provided by grandma2969

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

3 large egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 1/2 teaspoons cornstarch

Steps:

  • preheat the oven to 325* --
  • in a large mixer bowl -- beat the egg whites, salt and cream of tartar until soft peaks form.
  • gradually add the sugar a tablespoon at a time and continue beating until soft peaks form --
  • just before beating is completed sprinkle in the cornstarch --
  • the peaks should not topple over when the beater is raised -- but the meringue should not appear dry.
  • spread the meringue on lukewarm filling in the pie shell(this helps keep it from shrinking away from the filling as it cools.).
  • clear over the edge of the crust.
  • swoop the meringue into attractive peaks.
  • bake for 15-18 minutes or until the peaks are golden brown.
  • cool the pie gradually.there should be no warmth at all left in the meringue, then refrigerate.

Nutrition Facts : Calories 45.1, Sodium 93.3, Carbohydrate 10.1, Sugar 9.5, Protein 1.4

EASY MERINGUE TOPPING



Easy Meringue Topping image

This is the simple recipe to create a meringue topping for your pies. This recipe is enough for 8 inch Pie. **For a 9 inch pie-Use 3 egg whites,6 TB sugar.** **For a 10 inch pie,4 egg whites,1/2 cup sugar**

Provided by OceanIvy

Categories     Dessert

Time 17m

Yield 1 pie

Number Of Ingredients 3

2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

  • Beat the egg whites until frothy.
  • Gradually add in the sugar,continuing to beat until stiff.
  • Combine vanilla extract.
  • Spread over pie and bake at least 10-15 minutes at 350.

UNBAKED MERINGUE



Unbaked Meringue image

You cook this one on the stovetop, resulting in a creamy, fluffy meringue that is more stable than the standard method.

Provided by SAUNDRA

Categories     Desserts     Frostings and Icings

Time 15m

Yield 8

Number Of Ingredients 6

¼ cup white sugar
¼ cup light corn syrup
3 tablespoons water
⅛ teaspoon cream of tartar
1 pinch salt
2 egg whites

Steps:

  • In a small saucepan, combine sugar, corn syrup, water, cream of tartar, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar has dissolved. Remove from heat.
  • In a medium mixing bowl, beat egg whites until foamy. With mixer on medium speed, slowly pour the hot syrup mixture over the egg whites. Turn mixer to high speed and beat until stiff peaks form. Spread over top of pie, covering filling completely. May brown meringue in oven if you desire.

Nutrition Facts : Calories 57.3 calories, Carbohydrate 14.2 g, Protein 0.9 g, Sodium 20.4 mg, Sugar 9 g

BROWN SUGAR SWISS MERINGUE BUTTERCREAM



Brown Sugar Swiss Meringue Buttercream image

This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes about 5 cups

Number Of Ingredients 4

5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature

Steps:

  • Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
  • Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes.

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  • Separate Egg Whites. Separate the yolks from four eggs using an egg separator ($6, Bed Bath & Beyond). Place the whites in a large bowl. Let the egg whites stand at room temperature 30 minutes.
  • Beat Egg Whites to Soft Peaks. Add 1 tsp. of vanilla and ½ tsp. cream of tartar before you begin beating the egg whites. You can learn how to make meringue without cream of tartar, but adding cream of tartar helps stabilize the meringue and prevent it from weeping, so we recommend using it.
  • Add Sugar Gradually. Add ½ cup of sugar, 1 Tbsp. at a time, while beating on high speed. The sugar must be added gradually while you beat the egg whites to stiff peaks (tips stand straight).
  • Beat Meringue to Stiff, Glossy Peaks. Continue beating on high speed until the sugar dissolves and stiff, glossy peaks form. When you lift the beaters, the tips will stand straight up.
  • Spread Meringue Over Filling. Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes.
  • Curl Meringue Peaks and Bake. To really make an impression with your baking skills, use a spoon to swirl and twist the meringue as you spread it.

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