MERINGUE TOPPING
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
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.
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
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
MERINGUE TOPPING
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
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
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
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.
LEMON MERINGUE WITH AMARETTI COOKIE TOPPING
Provided by Giada De Laurentiis
Categories dessert
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the custard: In a small saucepan, bring the milk and lemon zest to a boil over medium heat. Remove the pan from the heat and allow the mixture to cool for 5 minutes.
- In a medium bowl, whisk together the sugar, flour and egg yolks (the mixture will be thick). Pour the milk mixture into the bowl, whisking until smooth. Return the mixture to the saucepan and whisk slowly and constantly over medium-low heat until smooth and thick, 6 to 7 minutes. Remove the pan from the heat and stir in the butter. Whisk in the lemon juice and vanilla until smooth. Transfer the custard to a clean bowl and lay a piece of plastic wrap directly onto the surface. Refrigerate for 2 hours.
- For the meringue: In a small saucepan, combine the sugar and 1/4 cup water over medium-high heat. Stir until the sugar has dissolved. Boil, without stirring, until a candy thermometer registers 240 degrees F, 3 to 4 minutes. Let the syrup cool for 1 minute. While the sugar mixture is cooking, in a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until frothy. Increase the speed to high and beat until the egg whites hold soft peaks. Reduce the speed to low and carefully drizzle the hot syrup down the side of the mixing bowl. Beat at high speed until the egg whites hold stiff, glossy peaks, about 2 minutes. Gradually beat in the lemon juice.
- Fold the custard into the meringue, then spoon into serving bowls or cups. Refrigerate for at least 1 hour before serving.
- For the topping: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a small baking sheet with parchment paper. In a food processor, blend together the flour, brown sugar and butter until the mixture begins to form into clumps, about 20 seconds. Add the cookies and pulse until the cookies are crushed into 1/4-to-1/2-inch pieces. Pulse in the almonds until combined. Arrange the mixture in a single layer on the prepared baking sheet. Bake until the almonds begin to brown, 13 to 15 minutes. Cool for 15 minutes.
- Sprinkle the topping over the meringue custard and serve.
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
CLASSIC MERINGUE PIE TOPPING
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
Provided by Suzanne Hamlin
Categories easy, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Rub the lemon half all over the inside of an electric mixer bowl. Place the egg whites in the bowl and, with the whisk attachment, start to whip at medium speed. Add the sugar a tablespoon at a time, and whip until soft peaks form.
- Place a generous scoop of the meringue on top of each serving of hot chocolate. The meringue will keep in a plastic container in the refrigerator for as long as two days.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 25 grams
MERINGUE TOPPING
Provided by Melissa Clark
Categories easy, dessert
Time 10m
Yield About 1 cup
Number Of Ingredients 2
Steps:
- In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add sugar tablespoon by tablespoon as mixer is running. Continue to beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto hot chocolate.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Protein 2 grams, Sodium 28 milligrams, Sugar 23 grams
MILE-HIGH MERINGUE TOPPING
Use this meringue topping to finish off Lemon-Meringue Tartlets.
Provided by Martha Stewart
Yield Makes enough for 6 tartlets
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Increase speed and whisk until meringue is glossy and forms stiff peaks. Whisk in vanilla until just combined.
MILE-HIGH MERINGUE TOPPING
Yield Makes enough for one 9-inch pie
Number Of Ingredients 4
Steps:
- With an electric mixer on medium speed, whisk egg whites and cream of tartar until foamy. Gradually add sugar. Increase speed and whisk until meringue is glossy and forms stiff peaks. Whisk in vanilla.
- Spoon meringue onto surface of the pie until it reaches the crust, then use an offset spatula to create a swirling pattern.
- If desired, use a kitchen torch to toast the meringue, moving flame back and forth until evenly browned. Or brown the meringue under the broiler, but keep an eye on it-a minute or two is all you need.
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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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