BASIC ITALIAN MERINGUE RECIPE
Steps:
- In a small saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. Cook until sugar syrup registers 240°F (115°C) on an instant-read or candy thermometer. Brush down sides of pot as necessary with a pastry brush dipped in water.
- Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (see note). Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
- With the mixer running, carefully and slowly drizzle in hot sugar syrup. (Hot sugar is just as dangerous as fryer oil, so use caution!) Increase speed to high and whip until desired stiffness is achieved. Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream.
Nutrition Facts : Calories 132 kcal, Carbohydrate 25 g, Cholesterol 93 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 36 mg, Sugar 25 g, Fat 2 g, ServingSize Makes about 4 cups meringue, UnsaturatedFat 0 g
ITALIAN MERINGUE DROPS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 400
Number Of Ingredients 9
Steps:
- Preheat oven to 175 degrees. Bring sugar and 2/3 cup water to a boil in a small saucepan. Swirl pan to dissolve sugar. Wash down sides with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 238 degrees on a candy thermometer.
- Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on low until foamy. Add cream of tartar. Raise speed to medium-high. Beat until stiff (but not dry) peaks form.
- With mixer running, slowly pour in hot sugar syrup. Raise speed to high. Beat until cooled, about 10 minutes. Place one-third of meringue in each of 2 bowls. Fold vanilla into 1 bowl. Fold 3 tablespoons coffee extract into other bowl. Sift cocoa over the mixer bowl; add chocolate extract and remaining 2 1/4 teaspoons coffee extract, and beat on high speed until combined.
- Transfer each batch to a separate pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch drops onto baking sheets lined with parchment, spacing about 3/4 inch apart. Bake until hard to the touch but not browned, 5 hours or overnight. Transfer meringues to wire racks; let cool completely. Meringues can be stored in airtight containers up to 1 week.
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Stir in oil. Dip bottoms of meringues in melted chocolate; transfer to baking sheets lined with parchment paper to set, about 1 hour.
ITALIAN MERINGUE
This is the meringue recipe that came with my stand mixer. It is a Wolfgang Puck recipe, that has worked very well for me. This will make one HUGE "mile high" pie, or two 9" regular pies. It sets up perfectly and never weeps. Oh, it is also great for Baked Alaska!!
Provided by SkinnyMinnie
Categories Pie
Time 20m
Yield 1 mile high pie
Number Of Ingredients 4
Steps:
- Place the egg whites in the bowl of a stand mixer with the wire whisk attached. Make sure the bowl is dry and clean.
- In a small saucepan with a candy thermometer attached, heat the sugar and water to 210º.
- Turn on the stand mixer to speed 3 (medium low) and start whipping the egg whites.
- When the egg whites are almost at soft peaks, add the pinch of salt.
- Continue to heat the sugar and water to 240º - this is soft ball stage.
- With the mixer STILL ON, carefully pour the hot sugar liquid into the beating egg whites. GO SLOW and be consistent - a slow steady stream.
- After all of the sugar mixture is added, increase the speed of the mixer to about 4 (medium high) and beat until the bowl is cool to the touch. This could take anywhere from 5 to 10 minute.
- Scrape the meringue onto the pie or pies quickly. Once the meringue sets up, it becomes hard to work with. If this happens, just put it back into the mixer and whip until stiff peaks form again.
ITALIAN MERINGUE
Steps:
- In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
- In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.
- With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake as directed.
- For Meringue Cloud Cookies: Preheat oven to 200 degrees F. Line baking sheets with parchment paper. Dollop spoonfuls of meringue onto baking pans, alternatively you may use a pastry bag with a star tip. Bake for 2 hours until crisp. Turn off the oven and allow meringues to cool and completely dry out.
ITALIAN MERINGUE FOR MERINGUE PIES
Provided by Marcela Valladolid
Categories condiment
Time 15m
Yield About 6 cups (enough to top a 9-inch pie)
Number Of Ingredients 4
Steps:
- Put the sugar, 1/4 cup water and the corn syrup into a small saucepan and stir until the sugar is dissolved. Bring the mixture to a boil over medium heat and cook, without stirring, until the syrup registers 240 degrees F (soft-ball stage) on a candy thermometer, about 5 minutes.
- Meanwhile, while the sugar is cooking, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-low speed until foamy, about 1 minute. Sprinkle in the cream of tartar and increase the mixer speed to medium; whisk until soft peaks form, about 3 minutes.
- When the syrup reaches the correct temperature, reduce the mixer speed to low and slowly drizzle the hot syrup down the inside of the mixer bowl in a slow, steady stream (be sure not to let the syrup hit the whisk to avoid splattering). Increase the mixer speed to high and whip until the whites are stiff and glossy, about 4 minutes.
- Use the meringue immediately to top a lemon meringue pie.
MINI MERINGUES
These crunchy dainties are great with coffee or with cream for dessert. And they're low fat! Substitute 2 teaspoons instant coffee granules or 1 1/2 tablespoons cocoa for the vanilla if you like. Coffee kisses are great sandwiched together with melted white or dark chocolate. Spooned vanilla ones are good with cream and chocolate ones are good as finger biscuits with coffee.
Provided by K.SUTTON
Categories Desserts Cookies Meringue Cookies
Time 1h
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.
Nutrition Facts : Calories 36 calories, Carbohydrate 8.4 g, Protein 0.6 g, Sodium 9.4 mg, Sugar 8.4 g
MERINGUE DROPS
If you don't have time to pipe the meringue could be spooned into 2-in. circles. Extract flavorings could be added to the meringues to change the flavor.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
ITALIAN MERINGUE BUTTERCREAM
Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.
Provided by Emo G.
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
- Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 21.1 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 1.8 g, SaturatedFat 19.4 g, Sodium 27.7 mg, Sugar 21 g
BASIC ITALIAN MERINGUE
Italian meringue's unwavering stability allows the resulting desserts to be finished in the oven, frozen, or torched to dramatic effect. Use this to make our Lemon Meringue Semifreddi and Neapolitan Baked Alaskas.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers 248 degrees on a candy thermometer.
- Meanwhile, whisk whites with a mixer on low speed until foamy. Add salt and cream of tartar. Increase speed to medium, and whisk until soft peaks form, about 8 minutes.
- Reduce speed to low, and pour hot syrup down side of bowl in a slow, steady stream. Increase speed to high, and beat until mixture stops steaming, about 3 minutes. Use immediately.
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