Simple Meringue Recipes

BASIC MERINGUE

Steps:

• Preheat oven to 425°F (220°C).
• Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.
• Spread over hot pie filling in decorative swirls.
• Bake pie in preheated 425°F (220°C) oven until tips of meringue are golden brown, 4 to 5 minutes.
• Makes topping for a 9-inch (23 cm) pie.

SIMPLE MERINGUE

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.

MERINGUES

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.

GOOD MERINGUE

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.

VANILLA MERINGUE COOKIES

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.

CLASSIC MERINGUE

Steps:

• Whisk the egg whites, sugar and vanilla together in the bowl of a heavy mixer or another metal bowl. Place over a pan of gently simmering water. Whisk constantly until the mixture is hot and the sugar is melted, about 4 minutes.
• Remove the bowl from the pan and beat with a mixer until the meringue is completely cool, white and fluffy, about 8 to 10 minutes.
• Preheat the oven to 375 degrees. Spread the meringue over the top of the pie, leaving it swirled with peaks. Bake until the tips of the meringue are browned, about 10 minutes.
• Preheat the oven to 200 degrees. Gently fold in 1 cup of ground walnuts, if desired. Line 2 baking sheets with parchment paper. Fill a pastry bag fitted with a plain -inch tip with the meringue. Pipe the meringue onto the parchment in 1-inch mounds. Bake until dry and crisp, about 1 to 2 hours.
• Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Use a glass or another round object that is 3 inches in diameter as a guide to draw 6 circles on the parchment paper.
• Turn the paper over. Fill a pastry bag fitted with a i-inch star or plain tube with the meringue. Starting at the inside rim of one of the circles, pipe meringue in a spiral, filling the circle. Form the sides of the shell by piping 2 circles on top of each other around the rim. Repeat with the remaining circles. Bake until dry and crisp, about 1 to 2 hours. Fill with whipped cream and fresh berries.

EASY MERINGUE TOPPING

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.

EASY AND DELICIOUS MERINGUE COOKIES

Steps:

• Preheat oven to 225f.
• Beat egg whites in a metal bowl with a hand-held beater or a mixmaster untill foamy. Add vanilla and cream of tartar.
• Continue to beat, and add sugar one tsp at a time.
• Beat untill it forms stiff peaks.
• Put meringue into a thin square bag, and cut a SMALL hole in a bottom corner of the bag, so the meringue will come out in a string about the size of a thick pencil.
• On a cookie sheet lined with pachment paper squeeze from outside in, making a spiral, then make a peak in the middle. The meringue should be about 1 inch in diameter. You will probably need a second cookie sheet.
• bake for one hour, or untill tops are golden brown.

ULTIMATE MERINGUE

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.