Meringue recipe is a delight to try with pies, cakes, cookies, tarts, and any other tasteful inventions. You can easily 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 just catches your foodie’s eye. You can imagine the delicate melting topping in your mouth with your favorite dessert.
What Is Meringue made of?
The meringue recipe may appear like a marshmallow fuzz, but in reality, it is a soft foam made by churns of egg whites and sugar. These ingredients take a fine silky texture that makes every dessert extra 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.
You’ll have it all after tasting them. Meringue with chocolate, berries, whipped cream and so much more to it. Here’s the easiest meringue recipe to follow at home in just a few steps:
How to Prepare Soft Meringue recipe
The best mushy meringue recipe has its hallmark of delicate texture and soft peaks which swiftly melts in the mouth.
Here are the simple steps to follow to make the pillowy and silky meringue recipe for your favorite dessert topping:
- 4 large egg whites
- 1/2 cup cold water
- 1/2 cup granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon vanilla extract
Step 1: Mix sugar and cornstarch.
Take a saucepan take 2 tablespoons of sugar and mix well with the cornstarch. Stir light with the cold water with the mixture over medium heat until becomes crystal clear. Then move the mixture to another bowl and refrigerate it.
Step 2: Crush it.
Now in a large bowl separate the egg whites and whisk with salt, sugar, and vanilla extract until it thickens. Adding 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 don’t have vanilla essence, no worries mix it with some of your favorite flavors or color!
Making Stiff Meringue recipe
Moving on to the making of rigid meringues. They hold their shape itself. Mainly hard meringues are used in cookies, crispy and chewy pavlova.
2 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 turns into bubbles. Don’t overbeat as it will be difficult to mix sugar with them.
Step two: 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 three: Form stiff peaks with an electric mixer.
Beat until you see stiff and glossy peaks. Wait till the consistency is on the fine level of the meringue recipe. Check when the peaks of the egg whites are straight up and rise.
And a fabulous way to test is by tilting the bowl and checking if the mixture slides or foggy water at the bottom. And then take a spoon between your fingers to check 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 Recipe
If you are baking your meringues at high temperatures that too for a long, they can ultimately turn chewy. And even underbaking them can dry them out and even your taste.
Here are some instructions to follow for meringue recipe:
Set oven to preheat at approximately 110 Celsius. Here you need two trays to use the fan function in it.
Now in the baking tray line up the baking sheets accordingly along with the parchment paper. To protect the paper use cooking spray or place meringue on every corner of the paper. Ensure consistency in mixing using a mixer for the best meringue recipe.
Check on your bowl and whisks are clean and dry before using and are free of oil. Fill half of the mixing bowl with separated egg whites.
Now whisk the separated egg whites briskly 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.
Check for runny and liquid egg whites sitting at the bowl bottom and if the rigid peaks are present during the process. Never overmix the mixture.
Now after increasing the mixer speed slowly add the sugar. Let the mixture rest for a few seconds so that it can absorb the sugar slowly. Detach the bowl and the mixer when the sugar fully mixes with all the ingredients.
Now ice some sugar over the meringue recipe mixture and fold in a large spoon. Repeat the process till the sugar fully dissolves but losses no volume.
Take a dessert spoonful of the meringue mixture and place it on the baking sheet and another spoon to scrap off the mixture in a circle.
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 to the touch.
Left the oven door open so that the meringue cools at room temperature. Once done, keep the meringue in an airtight jar and it is 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!
Tips for the Perfect Meringue Recipe
Make use of old eggs
Fresh eggs are not preferred so, pick the older ones. Because it is said they produce the fluffier and best quality of meringue. You can always test your eggs by placing them in the water. If the egg floats it is old, and 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 of them. 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 and so your meringue will stand on its own.
Make use of a clean bowl
Take your separated egg whites in another clean and dry bowl for increasing the volume. Don’t allow any oil or fat on the bowl to keep contact with egg whites from foaming. Ensure to use the clean beaters for no taste change.
Remember to include the secret ingredient.
Don’t forget to add the secret to your meringue recipe. Mix each egg white with cream of tartar to get the stiffest meringue. Because the acid present in tartar stabilizes your meringue. In case if don’t have tartar add spoons of lemon juice to it to every egg. Also, you could go for copper covered bowl to get the same results.
Allow yourself plenty of time.
Don’t mix the sugar as soon as you beat up the eggs. Adding sugar slowly to the mixture dissolves it faster in the beating eggs. So, add a spoon 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 also plays a major role in making meringues? They are best preferred on dry or sunny days, or they’ll become soggy on rainy days.
Meringues are recommended to be stored in an airtight container, so they don’t turn soggy at room temperature for some days to dry. If after some days they become marshmallow chew, reheat these meringues at 200-degree for about 15 minutes. Let them be cool until you eat, they will taste crispy again!
An important thing to note here is to remove meringues from the parchment paper once they are crisp.
Tips to Make Meringue Cookies
Set the oven to preheat to 200-degree Fahrenheit. Now take a dry bowl and separate the egg whites and transfer each at a time with the mixer.
Meringues are meant to be made in large containers. Now add on the cream of tartar with salt, start slowly, and gradually speed up the mixing When you see the mixture’s froths, add some sugar.
And this adds something extra to your special meringues.
Now add the vanilla extract to your mixture, a pro tip if you want a whiter meringue then add the clean extract and not the colored one.
When you notice a marshmallow texture and there are stiff peaks, now it’s done. Don’t get it cooler but relax instead. And if you want a pop of colors to your meringue add the food coloring of your choice. Also, you can use some soft pink coloring on the meringues.
Now you know the technique, place the meringues 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 only leaving an inch of space between each of them. Squeeze it and leave a with paper and lift it. Now stop squeezing but keep lifting when the meringue finishes.
Now bake at 200-degree Fahrenheit for an hour on the rack. After a good bake closed the oven and let the meringue be in it for 2 hours.
A very important note to remember is separate egg whites in another bowl so that if the egg mixes so, you don’t have to as an omelet.
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, pipe it. If you leave meringue in the cool, you will lose consistency. Use a rack and sheet while baking. Just keep your meringue in the oven for some time for a warm and dry place.
Be patient while mixing meringues with the mixers.
Meringue recipe variations
Meringues in varied flavors and styles, and you should try them all! Let’s look at the varieties.
French: It’s the most effortless recipe, where egg whites are separated and whipped, and slowly you add on the sugar.
Italian: You’ll have the best silky and smooth meringue. Just add the hot sugar to the whipped white meringue.
Swiss: You will see versatile meringue. Before whipping, separate egg whites and add sugar, and heat to 160 degrees Fahrenheit.
Side dishes to enjoy with the meringue recipe.
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 and nuts, fruits, citrus zest like pistachios according to your taste.
Meringue-stuffed sweet potatoes
You can serve meringue with sweet potatoes with cream, spices, butter, ginger, and then bake until it turns brown.
Meringue is a relishing dessert that has a lot of significance in Italian, Swiss, French, and polish cuisines. And 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 various desserts, cakes, pie-Ie, tarts, and cookies. Meringue adds sweetness to your recipes which adds 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 the way you want. And the aforementioned meringue recipe will help you like no other.
After trying this ultimate meringue recipe for your family!