Meringues Recipes

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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

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.

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

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.

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

SIMPLE MERINGUE



Simple Meringue image

This meringue is used for our Pavlova with Fresh Red Fruits. It will produce a meringue that is crisp on the outside and chewy on the inside.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 7 to 8 cups

Number Of Ingredients 5

6 large egg whites, room temperature
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 1/2 cups superfine sugar
1 1/2 tablespoons cornstarch

Steps:

  • Combine egg whites, lemon juice, and vanilla in the bowl of an electric mixer. Whip, first on low speed, then slowly progressing to high speed, until soft peaks form, about 1 1/2 minutes.
  • Slowly sprinkle the sugar a little at a time over the egg-white mixture, and whip until glossy peaks are formed, about 3 minutes.
  • Sift the cornstarch over the meringue, and fold in. Use meringue immediately.

CRISPY BAKED MERINGUES



Crispy Baked Meringues image

I saw this recipe on a recent episode of "French Food at Home" on Food Network Canada. These meringues are crispy on the outside and fluffy in the middle. Note that I've reduced the amount of icing sugar as the original version is just a little too sweet.

Provided by Paradawks

Categories     Dessert

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

4 egg whites
1 pinch salt
1 teaspoon vanilla
1/8 teaspoon cream of tartar
2/3 cup sugar
1/3 cup icing sugar
1 tablespoon cornstarch

Steps:

  • Whip the egg whites and salt into peaks.
  • Add the vanilla, and continue beating until the mixture forms stiff peaks.
  • In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
  • Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
  • Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.
  • Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
  • Remove from the oven. Cool on the trays. Store in an air-tight container.

Nutrition Facts : Calories 130.7, Fat 0.1, Sodium 62.6, Carbohydrate 30.4, Sugar 29, Protein 2.4

AUTHENTIC FRENCH MERINGUES



Authentic French Meringues image

Authentic French Meringues from a patisserie in France.

Provided by RANDYVH

Categories     World Cuisine Recipes     European     French

Time 3h20m

Yield 36

Number Of Ingredients 2

4 egg whites
2 ¼ cups confectioners' sugar

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  • In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
  • Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Nutrition Facts : Calories 31 calories, Carbohydrate 7.5 g, Protein 0.4 g, Sodium 6.2 mg, Sugar 7.4 g

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Top Asked Questions

How to make meringue step by step?
How to Make Meringue Step-by-Step 1 Prep Eggs. Using chilled eggs, separate the egg yolk from the egg whites. ... 2 Optional: Add Stabilizer. Optional: Add cream of tartar (about 1/8 teaspoon per egg white), lemon juice, or white vinegar (about 1/2 teaspoon per egg white) before beating. 3 Beat Egg Whites and Sugar. ... 4 Test the Mixture. ...
How much sugar do you put in meringue?
For plain meringue, whether a single large raft, two 8-inch circles, 1 towering pie's worth, or two dozen smaller cookies, use 6 egg whites, 1/8 teaspoon salt, 1/8 teaspoon cream of tartar (optional, but helps the eggs whip up), and 1 cup powdered sugar . Fresh egg whites will whip up quicker and be more stable than whites from older eggs.
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.
How hot should the oven be for meringue?
Then as soon as you’re feeling like a pro, be inspired by the recipes in our marvellous meringue collection – over 30 to browse. Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks.

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