Step By Step Meringue Food

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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

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

STEP-BY-STEP MERINGUE



Step-By-Step Meringue image

This is a step by step recipe to create a stable sweet meringue for virtually any type of pie, enough to cover a 9 inch pie well. If you use the lower sugar amount with the cornstarch mixture this meringue is almost guaranteed not to weep. The original recipe came from my paternal grandmother, Eva Winston Conley of west Texas. She also taught me how to properly crack a raw egg and separate it.

Provided by Ron Conley

Categories     Pie

Time 1h

Yield 1 pie topping, 8 serving(s)

Number Of Ingredients 5

4 large egg whites
1/2 teaspoon cream of tartar (or 1 tablespoon Piping Gel or Cornstarch Mixture)
1 dash salt
1/2 cup granulated sugar (up to 1 cup, Extra Fine preferred)
1 teaspoon vanilla extract (optional)

Steps:

  • If you are using the meringue for a baked pie begin making the meringue at least 20 minutes before the pie is done baking (if using refrigerated eggs as preferred) so that the meringue can be applied to a piping hot filling. Once the meringue is made it should be applied to the pie within 5 minutes or it will begin to lose volume. If you are using the meringue for a refrigerated pie instead of using Cream of Tartar make a cornstarch mixture by combining 1 tablespoon of cornstarch and mixing thoroughly with 1/3 cup of cold water, heat the mixture on the stove in a small saucepan while stirring constantly over low heat until it thickens, then set aside to cool.
  • For a meringue with more volume start with refrigerated eggs that are at least several days old. Older egg whites (3-4 days old) create more volume than newer egg whites. Cold eggs separate more easily than temperate eggs because cold egg whites hold together better. Use a clean dry large glass or stainless steel mixing bowl to beat the egg whites in, a small clean dry dish to place the egg in and clean dry beaters to beat the egg whites with. Egg whites will not whip as well if there is any grease or moisture on the bowl, dish or beaters.
  • Separate the egg yolks from the egg whites, cracking the egg shell gently in the center of the side by knocking it against the counter. Placing your thumbnails on either side of the crack in the egg shell, gently pull the egg shell halves apart over the dish, transferring the egg yolk from one shell half to the other, allowing the egg white to fall into the dish. Repeat this until all the egg white has fallen into the bowl then set aside the egg yolk. If the egg yolk breaks during this step make certain to remove any traces of yolk (or egg shell) from the egg whites in the dish using an empty egg shell half or a clean dry spoon. The smallest amount of egg yolk in the egg white mixture can cause the egg whites to fail to whip properly. When all the egg white has been placed in the dish and you are certain that the egg white has no yolk or shell in it - transfer the egg whites to the mixing bowl and repeat for all the remaining eggs. Set the egg whites aside.
  • If using refrigerated eggs allow 15 to 20 minutes for the egg whites to warm to room temperature. Using either the beaters or a clean dry whisk beat the egg whites until foamy then add the salt and beat well. If you are using the meringue on a pie that will not be refrigerated add the 1/2 teaspoon Cream of Tartar or 1 tablespoon Piping Gel to the egg white mixture and beat until incorporated. Note: once you start the mixing process you need to continue beating without taking any breaks. Set the mixer to medium high and beat the egg whites until they form soft peaks (peaks that droop to one side when lifting the beaters away from the mixture).
  • Reduce the mixer speed to medium and begin to gradually beat the sugar into the egg white mixture one tablespoon at a time. When you have finished adding the sugar it is very important to make certain that the sugar is completely dissolved into the mixture. To test for this simply rub a tiny bit of meringue between your fingers - if you feel any grit in the meringue then the sugar has not been completely incorporated - beat for a minute longer and test again. Using extra fine sugar makes this process faster and easier than using table sugar. For a softer meringue use between 1/2 to 3/4 cup of sugar (to prevent weeping use just 1/2 cup), for a harder meringue use between 3/4 to 1 cup of sugar (much more likely to weep). A "French Meringue" would require 1 cup of sugar. If you are using the meringue with a refrigerated pie begin incorporating the cooled cornstarch mixture into the meringue one tablespoon at a time until you have finished adding the cornstarch mixture. Now add the vanilla extract and beat until it is well blended into the meringue. The beating process is complete when you can hold a spoonful of meringue upside down and none of the mixture falls off (again make certain there is no sugar 'grit' remaining in the meringue). Continue beating the meringue until the peaks are as stiff as you desire. Once the meringue forms stiff peaks (peaks that hold their exact position when the beaters are removed from the mixture) stop beating - do not over beat the mixture.
  • Begin placing the meringue on top of the filling (piping hot if the pie was baked). Putting the meringue on a hot filling will seal the meringue underneath and will help to protect the meringue. Make certain that the meringue touches the edges of the pie crust as this will help to prevent shrinking later. Finish spreading the meringue over the pie.
  • Bake the meringue in an oven that is preheated to 325 degrees. Bake for 20 to 30 minutes - be careful to watch the meringue closely as it will begin to brown quickly once it nears the end of the baking cycle. Overcooking can cause the meringue to become tough, sweat or burn. If you want a meringue that is harder or more done lower the temperature to between 250 to 300 degrees and bake for a longer period of time. Meringues should be baked until light brown in color and dry to the touch.
  • Serving & Storage: Cut a meringue pie using a cold wet knife dipping between cuts in cold water. There are conflicting answers on whether or not baked meringues need to be refrigerated. They are perfectly safe at room temperatures for up to 2 hours. Meringue pies should be stored in air-tight containers and are best eaten within a day or two. If the pie is refrigerated it will eventually weep. Cooked meringue can be stored refrigerated for several days or frozen for up to 3 months. Meringue with higher sugar content is more likely to weep since it is the sugar in the meringue that attracts moisture. Using the cornstarch mixture in making the meringue helps to reduce weeping in refrigerated or frozen meringue pies.
  • A final note: sweating or weeping meringue on fairly fresh pies is caused by one or more of the following conditions: over-baking, over-beating, under-beating, high humidity, refrigeration or when the meringue is placed on a cool filling.

Nutrition Facts : Calories 57.4, Sodium 46.9, Carbohydrate 12.7, Sugar 12.6, Protein 1.8

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.

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  • Prep for French Meringue. French meringue is an unheated meringue that should be cooked on top of a pie, such as in Lemon Meringue, or as the base of meringue cookies and shells.
  • Egg Whites Are Best at Room Temperature. Start with room-temperature egg whites — they whip higher.
  • Add Cream of Tartar. Add a pinch of cream of tartar — it's acidic and that adds stability and volume to the egg whites. Tip: If you don't have cream of tartar, use a little lemon juice.
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  • Watch for Stiff Peaks. Continue whipping on high speed until it's thick and foamy, like shaving cream. Whip until stiff peaks form. If it's glossy and triple in volume, you did it.
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