How to make Meringues

Question

how do you make meringues???my classmate just did a project on eggy meringues and he brought it to school. i smelt it and it looked nice to eat

Answer 1

the basic recipe to make meringue is..............

INGREDIENTS

2 egg whites

1/4 cup sugar

DIRECTIONS

Whip egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks.

Usually is the topping for a pie.....

In which case you would litely brown the meringue....

Answer 2

Mixing Meringue  

Pick a cool, dry day to make meringue. If it's humid or rainy, the sugar in the meringue will absorb moisture from the air and make the meringue sticky and spongy. The meringue also may get beads, or drops, of sugar syrup on the surface.  



   Start with cold eggs, and separate them very carefully. Cold eggs are easier to separate! Even a speck of yolk in the whites will keep the whites from achieving the volume needed during beating.  



   For better volume, let egg whites stand at room temperature for 30 minutes before beating. Egg whites beat up better when they are not so cold! Or put the whites in a microwavable bowl and microwave uncovered on High for about 10 seconds per egg white to bring them to room temperature. If you heat them too long, though, they'll cook through.  



   Beat in sugar gradually, about 1 tablespoon at a time, so that your meringue will be smooth and not gritty. Continue beating until the meringue stands in stiff peaks when you lift the beaters out of the mixture.



  Soft Meringue for Pies  

Spread the meringue over the hot pie filling right up to the crust so it "seals." When it's sealed, it won't shrink or weep or ooze liquid after baking.



   With a table knife or metal spatula, swirl the meringue into points to make it look pretty.



   Once it's baked, make sure the pie cools away from drafts, so don't put it near a door or window. This can cause the meringue to shrink as it cools.  



  Hard Meringue Shells for Desserts  

A meringue shell should be thoroughly dry and crisp after baking. If not baked long enough, it will become limp and gummy.  



   Cool meringue shells in the oven—with the heat turned off—for as long as the recipe suggests.  



   To keep them crisp, store tightly covered.  



   Meringue shells are usually filled just before serving so they don't absorb moisture and become chewy

Answer 3

go to www.bettycrocker.com    

Answer 4

try this website, it has everything:

www.Cooks.com

Answer 5

Try this site! It has loads of mirangue recipes!