3 Ways to Make Consistent and Bright Meringue

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3 Ways to Make Consistent and Bright Meringue
3 Ways to Make Consistent and Bright Meringue
Anonim

Meringue is a low-fat blend made with beaten egg whites and sugar. It is used in pie toppings or baked as sweets (sigh). To achieve a thick, glossy texture, a lot of attention must be paid to details: the quality of the eggs, the time to beat the whites and the oven temperature. Read more and learn how to make the meringue.

Steps

Method 1 of 3: Preparing Thick and Glossy Meringues

Produce Thick and Glossy Meringue Step 1

Step 1. Separate the eggs

Use the freshest eggs possible. Carefully separate the whites from the yolks in clean, dry containers. Break the shell, separate the halves and carefully pour the yolk from one half to the other while the white is poured into the bowl. Repeat the procedure with as many eggs as your recipe calls for (usually 2 or 3 for a typical pie topping).

  • Reserve the yolks for later use in other recipes if desired.
  • Use some other method of separating eggs, if you know and prefer.
Produce Thick and Glossy Meringue Step 2

Step 2. Let the egg whites rest at room temperature for 30 minutes

Egg temperature directly affects the final texture of the meringue; therefore it is important that the egg whites rest for this period. Make sure, however, that the bowl with the egg whites is not too close to the hottest or coldest spots in the kitchen (an oven, for example).

Produce Thick and Glossy Meringue Step 3

Step 3. Beat the egg whites with cream of tartar ('potassium bitartrate')

This substance helps the whites to form thicker and brighter tips. Most recipes call for about 1/2 teaspoon of cream of tartar to 2 egg whites. Beat the egg whites and cream with a hand mixer or an electric mixer until the mixture is white and frothy with smooth edges.

Produce Thick and Glossy Meringue Step 4

Step 4. Add sugar and continue beating

Sugar should be added slowly with one hand while the other hand continues to beat the mixture. Typically, you will need about 1/4 cup of sugar for every 2 egg whites. Keep tapping until firmer ends start to form. The mixture will start to take on a bright color as the sugar is added.

Produce Thick and Glossy Meringue Step 5

Step 5. Test the tips

Lift the mixer or mixer off the bowl. When removing the utensil, firm, thick and shiny tips should form and remain there. When tilting the bowl, the ends must remain immobile. This means that the meringue is ready to be used in your recipes.

Method 2 of 3: Know Common Mistakes to Avoid

Produce Thick and Glossy Meringue Step 6

Step 1. Make sure the mixture is at room temperature before beating it

If it's too hot or cold, you won't be able to form such tight ends and your meringue won't be perfect.

Produce Thick and Glossy Meringue Step 7

Step 2. Avoid as much as possible that some of the yolk or eggshell remains in the white

A single drop of yolk will already harm the formation of the meringue. The yolk and shell of the eggs change the composition of the mixture.

  • If you drop a little yolk or rind on the white, it's best to start over.
  • You can minimize this risk by separating the whites of each egg into different containers and, at the end, putting them all together in the bowl in which you will beat them.
Produce Thick and Glossy Meringue Step 8

Step 3. Avoid water in the bowl

Make sure the bowl used to beat the egg whites is completely dry. During the mixing process, prevent any drop of water from falling into the bowl, as this will also alter the composition of the meringue, harming its final result.

Produce Thick and Glossy Meringue Step 9

Step 4. Don't add all the sugar at once

To get hard, shiny ends, you need to add the sugar slowly, allowing time for it to be evenly incorporated into the mixture.

Method 3 of 3: Using Meringue in Recipes

Produce Thick and Glossy Meringue Step 10

Step 1. Use the meringue as a pie topping

This use requires less precision with the meringue stitch, as baking a pie with a slightly softer meringue will not change its appearance as much. When your pie is done, simply spread the meringue over the top and bake until lightly browned at the edges.

  • You can make the pie even more decorated, making more ends and other shapes with the meringue. After spreading the meringue across the surface of the pie, use the back of a spoon to lightly touch the meringue and lift it, forming the ends. Repeat the procedure as per your idea to memorize it.
  • Make sure your oven temperature is not too hot when baking the pie with the meringue. Moisture needs to evaporate gradually and under relatively low fire for the tips to remain.
Produce Thick and Glossy Meringue Step 11

Step 2. Making meringues with meringues

To make meringues, you must ensure that your meringue has been whipped enough to form firm, glossy edges. Spread a few spoonfuls of meringue into a shallow pan. Use the back of a spoon to press the center of each sigh. Then lift it up, forming a small tip. Repeat the procedure with each meringue and bake for 10 minutes, until golden.

  • You can add some flavor to your meringues, like cinnamon, pumpkin spices, cocoa powder or chocolate chips.
  • For even more decorative meringues, fill a confectioner's bag (or other container with an open end) with the meringue and apply it to the pan, generating small portions. This way you can create different shapes and designs.
  • If you want to make mint meringues, add a few drops of mint extract and red food coloring to a container. After forming the meringue portions into the pan, use a small clean kitchen brush to paint each meringue with the mixture, forming stripes or other designs before baking them.
Produce Thick and Glossy Meringue Final

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