Unbaked Meringue Recipes

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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

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

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