Creating a masterpiece, a meringue recipe combines egg whites and sugar to produce heavenly crispy confections. Meringues have captured the hearts of dessert enthusiasts worldwide as they serve as a base for flavours and beautiful presentations.
This enchanting treat demands precision and patience. The result is a melt-in-your-mouth delight that delights your taste buds. Whether you go for pavlovas or delicate meringue cookies, this recipe opens up possibilities to craft sugary wonders in your kitchen.
You can quickly try this effortless Meringue Recipe with these helpful tips for flawless and silky Meringue! And, of course, the recipe produces the best meringue for pastries, puddings, and other desserts.
A smooth, shiny meringue on top of a dessert catches your foodie’s eye. You can imagine your favourite dessert’s delicate melting topping in your mouth.
What is Meringue Made of?
The meringue recipe may appear like a marshmallow fuzz, but it is a soft foam made by churns of egg whites and sugar. These ingredients take a delicate silky texture, making every dessert special and bougie.
You can try meringue with luxurious recipes like Chocolate S’mores Tart, traditional Nesselrode pie recipe, and Chocolate-Dipped Strawberry Meringue Roses. After tasting them, you’ll have it all—meringue with chocolate, berries, whipped cream, and much more.
How to Prepare Soft Meringue Recipe
The best mushy meringue recipe has its hallmark of delicate texture and soft peaks swiftly melting in the mouth. Here are the simple steps to follow to make the pillowy and silky meringue recipe for your favourite dessert topping:
- four large egg whites
- 1/2 cup cold water
- 1/2 cup granulated sugar
- one teaspoon cornstarch
- one tablespoon vanilla extract
Step 1: Mix Sugar and Cornstarch
Take a saucepan with two tablespoons of sugar and mix well with the cornstarch. Stir light with the cold water with the mixture over medium heat until crystal clear. Then, move the mixture to another bowl and refrigerate it.
Step 2: Crush it
In a large bowl, separate the egg whites and whisk with salt, sugar, and vanilla extract until it thickens. Add the tablespoon of sugar in several intervals. Continue beating with the refrigerated cornstarch mixture until peaks form with dissolved sugar.
But beware of the beating for a long time as it can result in rigid peaks. And if you don’t have vanilla essence, no worries, mix it with some of your favourite flavours or colours!
Making Stiff Meringue Recipe
They are moving on to the making of rigid meringues. They hold their shape. Mainly, hard meringues are used in cookies, crispy and chewy pavlova.
Two egg whites
12 cups granulated sugar
14 lemons and tartar cream
Step 1: Take the Eggs
In a large bowl, mix the separated egg whites and tartar cream and beat them with the help of a mixer. Stop the beating process when you see the foam turn into bubbles. Stay calm, as it will be challenging to mix sugar with them.
Step 2: Add the Sugar Gradually
Starting with gradual progress, add the sugar. Mix well when you have all the mixture. Whip your meringue recipe and rest for a few minutes.
Step 3: Form Stiff Peaks in an Electric Mixer
Beat until you see stiff and glossy peaks. Wait till the consistency is at the acceptable level for the meringue recipe. Check when the mountains of the egg whites are straight up and rise.
A fabulous way to test is by tilting the bowl and checking if the mixture slides or has foggy water at the bottom. Then, take a spoon between your fingers to check that the sugar is dissolved. And it should feel silky. When you stop whipping, the eggs move to sink and sag, and they should not wait for so long.
Recipe for Chewy Meringue
If you are baking your meringues at high temperatures for too long, they can turn chewy. And even baking them can dry them out and even your taste.
You can set the oven to preheat, and then, in the baking tray, line up the baking sheets accordingly, along with the parchment paper. Also, you can use cooking spray or meringue on every corner of the form to protect the report. Could you ensure consistency in mixing using a mixer for the best meringue recipe?
Check that your bowl and whisks are clean and dry before using and free of oil. Fill half of the mixing bowl with separated egg whites. Now, could you quickly whisk the separated egg whites until the frothier texture comes in, and slowly fasten the mixing? Stop until the stiff peaks form.
When you stop whisking, check if the stiff peaks remain rigid even when lifting the mixer. Moreover, check for runny and liquid egg whites at the bowl bottom, and if severe mountains are present, never over-mix the mixture.
Now, after increasing the mixer speed, slowly add the sugar. Let the mixture rest for a few seconds to absorb the sugar gradually. Could you look over the bowl and the mixer when the sugar thoroughly mixes with all the ingredients?
Then, add sugar to the meringue recipe mixture and fold in a large spoon. Repeat the process till the sugar fully dissolves but loses no volume. Take a dessertspoonful of the meringue mixture, place it on the baking sheet, and use another spoon to scrape it off in a circle.
Could you repeat it by leaving 2 cm of distance between every circle of meringue? Now comes the baking part. Leave the oven for 1 hour 45 minutes. After the meringue is baked, it will be off-white and slightly stiff.
Once done, keep the meringue in an airtight jar, ready for your next serve. It can be stored for up to 2-3 weeks. You can serve them with berries, pastries, lemon curd, and other toppings!
The Best Tips for the Perfect Meringue Recipe
Make Use of Old Eggs
Fresh eggs are not preferred, so pick the older ones. Also, you can always test your eggs by placing them in the water. If the egg floats, it is old; if it sinks, it is fresh. It is a simple test to do yourself.
Let the eggs be at room temperature. Take out eggs from the refrigerator and then separate the egg whites from each. Allow the egg whites to settle at room temperature for about half an hour. It will allow the eggs to catch up to the lofty heights, so your meringue will stand independently.
Make Use of a Clean Bowl
Separate egg whites in another clean and dry bowl to increase the volume. Don’t allow oil or fat on the bowl to keep contact with egg whites from foaming. Please make sure to use the clean beaters for no taste change.
Remember to Include the Secret Ingredient.
Remember to add the secret to your meringue recipe. Mix each egg white with cream of tartar to get the stiffest meringue because the acid in tartar stabilizes your meringue. If you don’t have tartar, add spoons of lemon juice to every egg. Also, you could go for a copper-covered bowl to get the same results.
Allow Yourself Plenty of Time
Also, please wait to mix the sugar when you get the eggs. Adding sugar slowly to the mixture dissolves it faster in the beating eggs. So, add a spoonful of sugar at a time. It will help get a silky-smooth meringue rather than a brick piece.
Consider the Weather
Do you know whether it also plays a significant role in making meringues? They are best preferred on dry or sunny days, or they’ll become soggy on rainy days.
Meringues should be stored in an airtight container so they don’t turn soggy at room temperature for some days to dry. If they become marshmallow chew after some days, reheat these meringues for about 15 minutes. Let them be calm until you eat; they will taste crispy again! I want you to know that removing meringues from the parchment paper is essential once they are crisp.
Tips to Make Meringue Cookies
Set the oven to preheat, then take a dry bowl, separate the egg whites, and transfer each at a time with the mixer.
Meringues are meant to be made in large containers. Now add the cream of tartar with salt, start slowly, and gradually speed up the mixing. When you see the mixture’s froths, add some sugar. Moreover, this adds something extra to your special meringues.
Add the vanilla extract to your mixture; if you want a whiter meringue, add the clean section, not the coloured one.
It’s done when you notice a marshmallow texture and stiff peaks. Please don’t get it more excellent, but relax instead. And if you want a pop of colour to your meringue, add the food colour of your choice. Also, you can use some soft pink colouring on the meringues.
Now you know the technique, place the meringue mixture at every corner of the baking sheet and press the parchment paper. This way is the best to glue the sheet down.
Direct your meringue with the help of a pastry bag, leaving only an inch of space between them. Squeeze it and go it with paper and lift it. Now you can stop squeezing, but keep raising when the meringue finishes.
I would like to remind you to separate egg whites in another bowl so that you don’t have to as an omelet if the egg mixes. As the mixer keeps moving, slowly add the sugar to it. Either add sugar, a teaspoon, or chunks of sugar. It effectively impacts the meringue quality.
If you are done with your meringue, could you pipe it? If you leave meringue in the cool, you will lose consistency. You can use a rack and sheet while baking. Just keep your meringue in the oven for a warm and dry place.
Side Dishes to Enjoy with the Meringue Recipe
Meringue Cigars with Lemon Pudding and Strawberries
A perfectly crispy, airy meringue is all you need as an elegant garnish for any sweet dessert. These are airy and topped with dry fruits, nuts, and citrus zest like pistachios, according to your taste.
Meringue-Stuffed Sweet Potatoes
You can serve meringue with sweet potatoes with cream, spices, butter, and ginger, then bake until it turns brown.
Meringue is a relishing dessert with a lot of significance in Italian, Swiss, French, and Polish cuisines. The basic recipe is prepared from whipped, separated egg whites and sugar with an extra addition of lemon or tartar.
You can use meringue in desserts, cakes, pies, tarts, and cookies. Meringue adds sweetness to your recipes, airiness, and volume to whatever you prepare. It can be used as a topping for many cookies and cakes.
Whether it’s a classic lemon meringue pie or a delectable baked Alaska, you can try it how you want. And the meringue above recipe will help you like no other. After trying this ultimate meringue recipe for your family!
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