WEEPLESS MERINGUE
Make and share this Weepless Meringue recipe from Food.com.
Provided by Miss Annie
Categories Pie
Time 25m
Yield 1 Pie
Number Of Ingredients 6
Steps:
- Mix together cornstarch and cold water.
- Add to 1/2 cup boiling water.
- Cook over low heat until it thickens.
- Set aside to cool.
- Beat egg whites, dash of salt, and sugar until stiff.
- Add cooled cornstarch mixture to beaten egg white mixture.
- Put on pie, making sure it covers the edges well.
- Bake at 350 degrees for 20 minutes or until golden brown.
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
ULTIMATE MERINGUE
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
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
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
ITALIAN MERINGUE (MAGNIFICENT PIE MERINGUE)
This very stable meringue is incredibly versatile - it makes magnificent billowy white peaks to brown as you wish. It is a large recipe - 6 egg whites - so that you have an abundance of this great meringue. Of course, you can easily halve this recipe.
Provided by Shirley O. Corriher
Categories Dessert Soufflé/Meringue Egg Vanilla Vegetarian Dairy Free Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield Makes enough meringue for two 9-inch (23-cm) pies or one "Mile-High" meringue
Number Of Ingredients 9
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.
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- Meringue Basics. This basic method for making meringue shows you the technique for making meringue in a general way, whether large rafts of the stuff for pavlovas, small buttons like these Forgotten Cookies, the poached "eggs" for the classic Oeufs a la Neige, the base for confections like homemade marshmallows, or meringue-as-frosting for pies and cakes.
- Start With Room Temperature Egg Whites. Fresh egg whites will whip up quicker and be more stable than whites from older eggs. Eggs are easiest to separate when they are cold but easiest to whip up effectively when they are at room temperature.
- Beat Until Frothy and Add Salt. Use a large, clean whisk (if you have a balloon whisk, all the better) or clean beaters or the whisk attachment on a standing mixer to whip the eggs just until a bit foamy.
- Whip the Egg Whites. Now it's time to whip, or beat, the egg whites. You're essentially forcing air into the egg whites, causing the protein in the egg whites to stretch and create bubbles around the water within the whites.
- Add the Sugar. If you want to be particular, you can sift the sugar into the whipped egg whites to avoid clumps, but sprinkling it tends to work okay too.
- Whip In the Sugar. Whip or beat the sugar in – know that the egg whites will deflate a bit, but whip to fully incorporate the sugar so it dissolves into the meringue and the egg whites look smooth, fluffy, and a bit glossy as above.
- Bake or Use. To bake meringue, prepare baking sheets by lightly greasing them, using silpat pads, or lining them with parchment paper. I've also been known to line sheets with foil and give the foil a light spray.
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