What is Meringue made from?

Answer 1

Making Meringue

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.)

Answer 2

You 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!

Answer 3

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.

Answer 4

Creating 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.

Answer 5

Meringue 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

Answer 6

Egg whites, sugar- and a LOT of air beaten into them,