4 Egg White Meringue Food

AUTHENTIC FRENCH MERINGUES

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.

LIGHTEST EVER MERINGUES

Steps:

• Heat oven to 140C/120C fan/gas 1. Line 2 baking sheets with baking parchment and set up a piping bag with a medium-size star nozzle.
• In a clean bowl, whisk the egg whites until very stiff - the whites should stand in stiff, not floppy, peaks when the beaters are lifted out. Once you have reached this point, pour in roughly half the sugar and the vanilla extract and whisk again until the mixture becomes very thick, firm and shiny. Add the remaining sugar and whisk again until thick, firm and shiny. If you like meringues with soft, mallowy centres, just add 1 tsp cornflour and 1 tsp white wine vinegar to the mix along with the sugar.
• Carefully spoon the meringue into the piping bag. Push any air out of the top and tightly twist the end of the piping bag to seal. Gently squeeze until meringue is visible at the end of the nozzle, then begin piping onto your lined baking sheets. Pipe spiralling circles, about 6cm wide and 3 layers high - like you would ice a cupcake to make roughly 18. The meringues will spread slightly as they cook, so leave enough space between each one. Bake in the oven for 1 hr, turning the heat down to 120C/100C fan/gas ½ after 30 mins.
• Remove from the oven - they should peel easily away from the parchment - and cool on a wire rack. Can be made up to a week ahead and kept in an airtight container, or frozen for up to 3 months, between layers of parchment, in an airtight container.
• To make Cream & chocolate meringues for dessert, put 100g dark chocolate in a glass bowl and melt over a pan of gently simmering water. Carefully dip the base of each meringue in to coat, then place on their sides on a plate or tray to set. While the chocolate sets, whip 300ml double cream. Assemble the meringues in pairs and sandwich their chocolate bases together with a good spoonful of cream. Delicious served with ice cream, raspberry coulis or fresh berries.

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.

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.

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.

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.

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.

ITALIAN MERINGUE (MAGNIFICENT PIE MERINGUE)

Steps:

• Place a shelf in the middle of the oven. Place a baking stone on it and preheat oven to 375°F/191°C.
• In a small saucepan, heat the cornstarch and ⅓ cup (79 ml) cool water over medium heat, stirring steadily with a whisk until thick and cloudy. Reserve until needed.
• Read Egg-White Foams and Meringues At a Glance (see below). Follow precautions - scrupulously clean bowl and beater.
• In a mixer with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form when the beater is lifted. Add in ¼ cup (1.8 oz/50 g) sugar and continue to beat.
• In a heavy unlined saucepan, stir together remaining 1¾ cups (12.3 oz/347 g) of the sugar, the corn syrup, and ½ cup (118 ml) water. Bring to a boil, rinse down the sides of the pan with the water on a pastry brush. Attach a candy thermometer to the saucepan, and continue to boil the syrup until it reaches 248°F/120°C (hard-ball stage).
• Continue beating whites until stiff peaks form. Ideally, have the whites stiff when the syrup reaches 248°F/120°C. Rinse a 2-cup (473 ml) heatproof glass measuring cup with a spout with the hottest tap water and dry well. When the syrup reaches 248°F/120°C, carefully pour the syrup into the cup. Drizzle the hot sugar syrup into the meringue while beating on medium speed. Try to avoid drizzling the syrup on the beaters or the sides of the bowl. The meringue will swell dramatically and fill the whole bowl. Beat until the meringue has cooled, about 10 to 13 minutes. Beat in the vanilla and salt, then beat in about 3 tablespoons (45 ml) of the reserved cornstarch paste, 1 tablespoon (15 ml) at a time. The meringue is essentially cooked but it is still snow white. It is the perfect palette for a masterpiece.
• Spread the meringue on the pie. Place the pie in the middle of the oven and bake for about 10 minutes - just until the ridges are brown - then remove from the oven and touch up with a blowtorch as desired. (I think that you have to be very experienced to brown a meringue with a blowtorch alone. It is easier to bake just until you start getting color on the ridges, then pull out of the oven and touch up with the blowtorch.)
• Egg-White Foams and Meringues At a Glance
• What to do? Use scrupulously clean bowl and beaters for egg whites. Use fresh egg whites. Why? Any oil or grease will wreck an egg-white foam.
• What to do? Use room-temperature eggs. Why? Warmer eggs are easier to separate. The length of time it takes to beat egg whites is inversely related to how cold the whites are. The colder the whites, the longer the beating time.
• What to do? Separate the eggs using the three-bowl method. Why? Even a trace of egg yolk will deflate an egg-white foam.
• What to do? Use a copper bowl or add ⅛ teaspoon cream of tartar per egg white. Why? To get a more stable foam that will hold up better in cooking.
• What to do? For meringues, add the sugar when soft peaks form when the beaters are lifted. Be sure to add sugar then-do not wait until too late. Why? Adding sugar too early reduces the volume and increases beating time. If you wait too late to add sugar, meringue can dry out and will not expand.
• What to do? Do not overbeat egg whites. Beat them only until they are still moist and slip a little in the bowl. Why? Overbeaten egg-white foams become dry and rigid and will not expand in a hot oven.
• What to do? Stir tapioca starch into the sugar or make a cornstarch paste and beat in the paste after adding the sugar. Why? Starch prevents the meringue's shrinking when baked and prevents tearing when the meringue is cut.

CHOCOLATE CREAM PIE WITH CHOCOLATE MERINGUE

Steps:

• For crust: Combine flour and salt in food processor.
• Add chilled shortening and pulse until grainy.
• With machine running, drizzle in ice water until dough masses together.
• Gather dough into ball, flatten between two pieces of wax paper, and refrigerate one hour.
• Meanwhile, prepare filling by beating egg yolks in a saucepan.
• Stir in sugar, salt, cornstarch, and buttermilk.
• Cook over medium heat, stirring constantly, until mixture is thickened and boils.
• Remove from heat; stir in 3 oz melted chocolate.
• Add butter and vanilla, stirring until butter melts.
• Place wax paper over filling and refrigerate until cold.
• Once dough is chilled, preheat oven to 350°F and roll out into 12-inch circle on floured surface.
• Place in 9-inch pie pan and trim edges.
• Lightly line crust with foil and fill with rice or beans.
• Bake 10 minutes; remove foil and beans; return to oven and bake another 8-10 minutes until lightly browned.
• Remove from oven and cool completely on wire rack.
• Once crust is cool, evenly spread chilled filling into crust.
• Preheat oven to 400°F.
• For meringue, beat egg whites, tartar, and salt until foamy; add sugar a tablespoons.
• at a time and continue to beat until stiff but not dry.
• Gently fold in 1 oz melted chocolate, careful not to deflate egg whites.
• Mound on top of filling, sealing edges of crust.
• Bake 5-10 minutes, or until meringue is lightly browned.
• Chill thoroughly before serving cold.