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Our users share their meringue-making methods:
- Preheat the oven to 250 degrees Fahrenheit. Pour 3 egg whites (at room temperature) into a mixing bowl. Mix on high until you get a soft peak. Add 1 cup sugar and a dash of cream of tarter. Mix on high again until you get a stiff peak. At this stage, add some vanilla extract (or any other flavoring). Then, put the mixture into a pastry bag and squeeze out into shape. Swirly shapes work best... the bigger, the better. Lower the oven temperature to 195 degrees and place the cookies in the oven for 1.5 hours. After that, switch off the oven and leave the meringues in overnight. (This recipe take a long time - but it truly pays off.)
- To make a meringue topping for a cake:
Take 3 egg whites; 1/2 tsp. vanilla; 1/4 tsp. cream of tartar; 6 tbsp. sugar.
Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Bake at 350 degrees for 12-15 minutes (or until meringue is golden). Before cutting your meringue-topped pie, dip the knife in water; there's no need to dry the knife.
(Also see Related questions and, for other recipes, check the Related links.)
Wiki User
∙ 13y ago
Wiki User
∙ 8y agoYou can guess the quantity for how much to put in but to make simple meringue all you need are egg whites (no yolk) and castar sugar!
1. Mix the egg whites with an electric beater on high until they are fluffy, then reduce the speed and gradually add small amounts of the caster sugar, still mixing with the electric beater until the sugar is gone and the meringue is thick and has peaks.
2. Spoon the meringue mixture onto a baking tray and put it in the oven on medium heat for about 10 mins or when they are a little golden on top NOTE: Don't open the oven at any time while the meringue is still cooking because they will inflate in size!
Wiki User
∙ 12y ago- preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with Bake-O-Glide non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
- Tip the 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 the 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 a third of the 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 icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape (pic 3). Or just drop them in rough rounds, if you prefer. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 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.
Wiki User
∙ 11y agoCreating a light meringue can be quite challenging, but if one follows this easy recipe, success is only 15 minutes away. Beat 2 eggs until they turn white and creamy, add 4 tablespoons of suger gradually, add Â_ teaspoon of vanilla extract. Beat until stiff. Spread the white stiff foam over a pie or place little tops of foam on a baking pan. Bake in the oven for 15 minutes at 350 degrees Fahrenheit.
Wiki User
∙ 13y agoMeringue rises by being whipped into a froth. An electric mixer on high speed is the best way to do this. I add cornstarch Then bake it
Wiki User
∙ 13y agoEgg whites, sugar- and a LOT of air beaten into them,
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What is meringue in culinary?
Meringue is a type of dessert which is made from egg whites and sugar, which is baked in a low oven.
What is the difference between a sabayon and a meringue?
The main difference between meringue and sabayon is. Meringue is made with mixing egg white and sugar. Meringue are used to make icings like buttercream Sabayon on the other hand is made with mixing egg yolk and sugar. Sabayon is a dessert and is the French name for Zabaione.
Lemon Meringue pie what are the function of ingredients?
Lemon, Meringue, and pie The lemon part is basicaly lemon curd The meringue is whipped egg whites with sugar and the pie is made from flour butter and water with a bit of sugar Lemon, Meringue, and pie The lemon part is basicaly lemon curd The meringue is whipped egg whites with sugar and the pie is made from flour butter and water with a bit of sugar
What is a macaron?
French macarons are almond meringue pastries sandwiching a preserve or ganache. They are made with meringue, gently folded with fine almond flour.
Is Baked meringue contains nuts?
That would depend entirely on the recipe. Plain basic meringue is made with egg whites and sugar, without nuts.
What is macaron?
It is a light French pastry made of egg whites (meringue) and has a almond taste. Sandwhiched inside is a cream or ganache filling
Why are corn flour and plain used in lemon meringue pie?
One is for the pastry the other for the filling. Plain flour makes pastry corn flour thickens filling and can be added to the meringue to stabalise it but that is not essential
What is French Meringue?
French Meringue is what most inexperienced cooks will just refer to as "meringue". It is made by whisking egg whites until soft peaks, then adding sugar a teaspoon at a time, whisking after each addition, until stiff peaks have been formed. This mixture is then baked in a cool temperature oven until hard on the outside but soft in the middle. There is also Italian meringue, which is really useful for desserts when the meringue is only briefly, or not at all cooked. For example, baked Alaska. Italian Meringue is made by whisking egg whites to soft peaks, then pouring on a solution of hot sugar syrup, which cooks the egg whites. Then you continue to whisk to stiff peaks / until the meringue is cold. There is also Swiss Meringue. This is made with the same method as French meringue, however most or all of the sugar will be swapped to icing sugar (but not in the same quantity; usually more icing sugar is required than caster sugar). This produces a very delicate meringue.
When is caramalising used in a lemon meringue pie?
The only thing that gets caramelized in a lemon meringue pie would be the meringue. When the meringue is lightly browned, the browning is the sugar in the meringue caramelizing.
What is pastry cream mixed with meringue?
No. Meringue is made of whipped egg whites and sugar. Because any trace of oil or fat will cause egg whites to fall, and because whipped cream is very high in fat, the two toppings cannot be combined. Correction: Yes they can, but you must use a "cooked" meringue such as Italian Meringue. Each is made separately, then fold the whipped cream into the meringue until it is fully blended. As for the two not being able to be combined, that is incorrect. Butter is also very high in fat content but butter (and sugar) is added to Italian Meringue to make Italian Meringue Butter Cream frosting.
What is the dessert known as Baked Alaska and how is it made?
It is a dessert with a base of sponge cake topped with ice ream which is coated with meringue. If made correctly the meringue should be well baked but the ice cream should still be solid. There is a link for the recipe and pictures below.
What treat begins with the letter m?
Meringue. Meringue.
