How to make meringue pie topping09.07.2021
Classic Meringue Pie Topping
For a 3-Egg Meringue: 3 large egg whites, at room temperature Pinch of salt 1/4 teaspoon cream of tartar 6 tablespoons sugar, preferably superfine 1/2 teaspoon vanilla extractCalories: Jul 16, · DIRECTIONS. Beat the egg whites until frothy. Gradually add in the sugar,continuing to beat until stiff. Combine vanilla extract. Spread over pie and bake at least minutes at 5/5(8).
Feathery, light meringue topping that melts in your mouth is easy to make using these simple steps. Try our meringue recipe and step-by-step help for how to make meringue for any pie recipe. Peaks and swirls of white, fluffy meringue are the crowning glory to some of the most beloved pies: vanilla creamcoconut creamchocolate meringueand lemon meringue.
It may seem like a fancy dessert you only order at your favorite diner, but you can make homemade meringue at home. Once you know how to make meringue, you'll want to use it to top other desserts, too think fruit crisp recipes or berry desserts.
Prepare to enjoy light and airy and sensationally sweet meringue topping for pies. Then follow these steps for preparing the meringue.
We're using a basic meringue recipe for pie in this demo. Place the whites in a large bowl. Let the egg whites stand at room temperature 30 minutes.
Room temperature egg whites beat to a greater volume than egg whites taken directly from the refrigerator. Add 1 tsp. You can learn how to make meringue without cream of tartar, but adding cream of tartar helps stabilize the meringue and prevent it from weeping, so we recommend using it.
Beat the egg whites with an electric mixer on medium until soft peaks form. At this point, they will curl over when you lift the beaters. The sugar must be added gradually while you beat the egg whites to stiff peaks tips stand straight. Adding the sugar too quickly will knock air out of the egg whites and make them difficult to mix thoroughly. Continue beating on high speed until the sugar dissolves and stiff, glossy peaks form.
When you lift the beaters, the tips will stand straight up. The mixture should also feel smooth when you rub it between your fingers; you shouldn't be able to feel any sugar granules.
Test Kitchen Tip: Beading is a common problem for pie meringues and is caused by undissolved sugar. Beat until the sugar dissolves. Quickly what are moai made of the meringue over the hot pie filling.
Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes. The hot filling helps cook the meringue from underneath and prevents weeping a layer of moisture that forms between the meringue and filling. To really make an impression with your baking skills, use a spoon to swirl and twist the meringue as you spread it.
Those tips will get slightly browner during baking, which not only looks pretty but adds an amazing sweet crunch to your pie. Bake the pie as directed until the meringue is a golden brown. Now you have the basics of how to make meringue for pie, but because this fluffy topper can be tricky, we've got a few additional tips that can help you avoid some of the most common meringue mishaps.
What kills millipedes in the house it's hard to beat a fluffy meringue topping swirled on top of a piethere are other ways to incorporate meringue in your baking.
If you're making individual desserts, like mini pies or jars of fruit crisp, you can top each one with sky-high meringue. Here are two ways to do it. Once you get the hang of how to make meringue for pie, try experimenting with other recipes.
You can try your hand at an airy, gorgeous pavlova recipe or work on mastering how how to cut hair like lisa rinna make meringue cookies.
No matter how you use it, a meringue will always make even ordinary desserts look stunning and taste indulgent. By Andrea Beck Updated October 28, Each product we feature has been independently selected and reviewed by our editorial team.
If you make a purchase using the links included, we may earn commission. Save Pin FB ellipsis More. Beating egg whites to soft peaks. Credit: Blaine Moats. Beating egg whites and sugar to stiff, glossy peaks.
Spreading meringue over filling. Making curly tops with meringue. Chocolate Meringue Pie. Don't skip the standing time. Egg whites should stand at room temperature 30 minutes before beating to achieve the best volume.
Make sure bowls, beaters, and other utensils are extra clean and dry. Oil and other residues prevent the egg whites from beating properly. Small beads of moisture can form on the surface of the baked meringue, but you can prevent meringue from beading or weeping by being careful not to overbake it and by making sure all sugar is completely dissolved in the mixture. Cherry-Thyme Crisps. Use the back of a spoon to add swirls, which will brown more and give your meringue extra crunch.
Once it's browned, you can scoop portions onto individual desserts, or serve your meringue family-style and let everyone add their own dollop.
If you'd rather make smaller meringue portions, spoon the meringue into eight to 10 dollops on a baking sheet lined with foil. Brown by broiling 4 to 5 inches from the heat for 30 to 60 seconds, or use a kitchen torch to brown each meringue separately.
If you decide to use your broiler and the tops of each meringue brown too quickly, move the baking sheet down so it's farther from the heat. Then use the individual meringues to top mini desserts like our cherry-thyme crisps pictured above. Comments Add Comment. Share options. Back to story Comment on this project Rate Review Comment on this story. Tell us what you think Thanks for adding your feedback. Close Login. All rights reserved. View image.
Sep 24, · Prep Eggs. Using chilled eggs, separate the egg yolk from the egg whites. To ensure no broken yolks get into your whites, separate each egg into two small bowls — one for the white and one for the yolk — and then add the white portion to a large bowl. Let the whites sit at room temperature for 10 to 15 minutes. 2. Jul 12, · in a large mixer bowl -- beat the egg whites, salt and cream of tartar until soft peaks form. gradually add the sugar a tablespoon at a time and continue beating until soft peaks form - 5/5(6). Nov 20, · Step 1: Combine sugar and cornstarch In a saucepan, combine the cornstarch and 2 tablespoons of the sugar. Gradually stir in the cold water. Cook and stir over medium heat until the mixture turns clear.
Melt-in-your-mouth, homemade meringue is an ethereal delight, whether it's piled high on a pie , baked into crispy, cloud-like meringue cookies , or cradling fruit for a delicate Pavlova. Here are all the tips and tricks you need to whip up perfectly light and airy egg white meringue from scratch. In its simplest form, meringue is made up of just egg whites and sugar. The ratio of egg white to sugar and how you handle those two ingredients makes all the difference in the outcome.
Here's what you need to know before you get started:. Make your meringue in a clean, dry bowl made of glass, ceramic, stainless steel, or copper. Plastic is generally not recommended because it can hold traces of oil, which might affect how your meringue turns out more about that below. Egg whites expand in volume when air is whipped into them, so be sure the bowl you use is larger than you'd think you'd need. Room-temperature egg whites whip to a higher volume, but it's easier to separate the yolks from the whites when the eggs are chilled.
The solution is to separate the yolks and whites while the eggs are cold, then set the whites aside for 10 to 15 minutes to bring them to room temperature. You can use regular granulated sugar when you're making a meringue, but many cooks swear by superfine sugar because its ultra-tiny crystals dissolve more easily and completely when you whip them up with the egg whites.
How much sugar you add depends on your recipe: Soft meringues used to top pies or baked Alaska , or to fold into batter have about 2 tablespoon sugar for every egg white. To make a sturdier meringue, your recipe may direct you to add an acidic ingredient such as cream of tartar, white vinegar, or lemon juice.
Caution: Don't use a copper bowl if you're adding acid to stabilize your meringue; it will react with the copper and discolor the egg foam. Choose a dry day to make your meringues, otherwise they'll suck up whatever moisture is in the air and never quite set up properly. Using chilled eggs, separate the egg yolk from the egg whites. To ensure no broken yolks get into your whites, separate each egg into two small bowls — one for the white and one for the yolk — and then add the white portion to a large bowl.
Let the whites sit at room temperature for 10 to 15 minutes. Using an electric mixer , start beating the egg whites on medium-low speed, then increase to medium speed until they expand in volume and soft peaks form. At that point, you can switch to high speed, adding sugar very gradually, about a tablespoon at a time.
Be sure to move the mixer around the bowl to evenly incorporate the sugar into the egg whites to help stabilize the foam. Continue to beat until egg whites are glossy and hold a firm peak that doesn't fold back onto itself. Test the mixture to make sure all the sugar has dissolved. Rub a small amount between your fingers to feel for any grittiness. If it's smooth, you're done. If it's gritty, continue to beat and test until the sugar is completely dissolved and the meringue mixture is silky smooth.
Cooked meringues are ideal for making buttercream frostings, topping baked Alaskas, or decorating meringue pies because the egg whites are cooked to at least degrees F 60 degrees C , effectively killing bacteria that can cause food-borne illness.
Some supermarkets do sell pre-pasteurized egg white, but these require a much longer whipping time to reach the desired volume for a meringue. Caution: Because of the constant whipping, the bowl cools quickly, and the egg whites may not reach pasteurization temperature; you can use an instant read thermometer to check the meringue's temperature after the first minute or so of whipping.
Try this recipe for Unbaked Meringue. Swiss meringue is made by combining sugar, cream of tartar or other acid, and egg whites, and heating them in a double boiler over boiling water.
To prepare a Swiss meringue, whisk the sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam. The sugar will melt and act as a protective shield against coagulation of the egg whites; heat and whisk constantly until the temperature of the whites reaches degrees F 49 degrees C or hotter. Remove the bowl from the heat, and beat the warm egg whites until they form stiff, glossy peaks.
Try this recipe for Swiss Meringue Buttercream. Read more about making cooked Swiss meringues. There is an art and a science to making perfect meringues, and common challenges that can arise. Let's take a look at the problems and their solutions. Solution : Bake your meringue pie at a high temperature with a short baking time. This prevents overcooking the outer layer of meringue, so beading is avoided. Bake at degrees F degrees C for 4 to 5 minutes.
Weeping is the pooling of water between the meringue and the pie filling, caused by undercooking. Solution : Make sure the pie filling is hot before you spread meringue over it, then spread to the edges to seal. Hot filling ensures that the inside of the meringue cooks, preventing weeping. Sprinkling fine cake crumbs, vanilla wafer crumbs, or soft white bread crumbs over the filling will absorb liquid between the meringue and the pie filling, which will also prevent weeping.
See the Never-Ever-Fail Meringue recipe for an example of this technique. Note: Swiss or Italian meringues are less prone to shrinking and weeping since they are already cooked. Maybe not. The presence of a tiny bit of oil or a drop of egg yolk will increase the time it takes to whip the egg whites to the point where they can hold peaks, but it's not necessary to throw out a batch of whites because a mere trace amount of oil or yolk sneaked in.
But if you want to play it safe, start with ultra-clean equipment and pristine whites. Yes, but the acid in the cream of tartar makes for a sturdier meringue that is less prone to weeping. Related: Browse our entire collection of Meringue Cookie Recipes. Pin FB ellipsis Share. Whipping and Testing Meringue. Photo by Meredith. Beading is the formation of sugary water droplets on the surface, caused by overcooking.
By Melanie Fincher and Allrecipes Editors. Share options. Close Login. All rights reserved. View image.