Meringue Recipe help?

Question

Do you have a really good tip to help make the perfect meringue? I know its caster sugar and egg whites but is there a secret ingredient to perfect it. Thanks

Answer 1

Basic Meringue Recipe

Meringue topping for one 9-inch pie:

3 egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

6 tablespoons sugar

Meringue topping for one 8- inch pie

2 egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

4 tablespoons sugar

** Helpful hit for the best Meringue topping - before you start meringue. Have egg whites at room temperature before beating - they'll whip fluffier. Beat till soft peaks curl over slightly when beaters are removed. Gradually add the sugar to beaten egg whites. Beat till stiff and glossy peaks form, peaks stand straight when beaters are removed and all sugar is dissolved.** Before Cutting a meringue - topped pie, dip knife in water - and don't dry.**

Beat egg white with vanilla and cream of tartar till soft peaks form. Gradually add sugar beating till stiff and glossy peaks form and till sugar is dissolved. Carefully spread the meringue over hot cooked pie filling.

Seal the meringue to edge of pastry all the way around to the edge of pastry crust. This will help to prevent the meringue form shrinking away from the edges.

Bake at 350°F for 12 to 15 minutes, or till meringue is golden. Cool

Answer 2

Cream of Tartar, helps hold shape and room temp egg whites

Answer 3

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 4

MERINGUE

2 Egg whites

4oz castor sugar

whip the egg whites until stiff,(when it looks like peaks)add half the sugar and beat again.Fold in the remaining sugar.

Remember do not let any yolk go into the whites.

I have no secret ingredients.

Hope it works  

Answer 5

Great answers so far.  If you do get a little yolk in the whites, just soak it up with a piece of bread.  Another tip is to use a very clean stainless steel or glass bowl.  Don't use a plastic bowl, because it can hold oils from previous foods and won't allow the meringue to fluff up.

Answer 6

no egg yolk at all not even a little bit lol.  

Answer 7

Meringue

250g egg white

250g caster sugar

250g icing sugar, sieved

Preheat the oven to 110C. Whip the egg white and, when soft peaks start to form, add the caster sugar. Continue beating for five minutes, then add the icing sugar. Beat slowly for five more minutes. Spread the mixture on to a non-stick baking sheet and bake for two hours, or until the meringue is crunchy and dry. Leave to cool on a rack.



However, I will also give you the perfect recipe to use up all your failed attempts, and you will have them. Even professional chefs have them.

ETON MESS

Serves 2

INGREDIENTS

450g of fresh strawberries

1 tablespoon of sugar

250g of meringue

250ml of cream

METHOD

Wash the strawberries, remove any stalks and chop them into quarters. Break or chop the meringue into rough 2cm (1 inch) pieces.

Put the strawberries in a bowl. Sprinkle over the sugar. Mix together.

Pour the cream into another bowl. Lightly whip the cream. Don’t over-do it: it should still be pourable.

Add the strawberries to the cream, or vice versa. Add the meringue pieces. Mix together and serve.

ADDITIONS & ALTERNATIVES

Use ready-made meringue nests, especially if they are already broken and reduced in price.

If you make your own meringue, this is the dish to practice with. If they weep, crack or even collapse, you can still use them in this. However, you do have to make it a day in advance.

For the romantic version, top with a large strawberry and offer this to your partner.

An authentic Eton mess uses strawberries, but other summer fruits work well.

However, even Heston Blumenthal has had to concede that Eton mess is “quite simply impossible to improve upon”.

HISTORICAL NOTES

Eton mess originated at Eton College in the 1930’s, when a mixture of either strawberries or bananas with cream or ice cream, all stirred together (hence the name "mess"), was served in the school’s “sock shop” (tuck shop). One anecdotal story is that the dessert was ‘invented’ by a Labrador dog, when it sat on a picnic basket in the back of a car. With the later addition of the meringue, it has evolved into the unashamedly wicked, yet still quintessentially English, summer dessert. It is traditionally served at Eton College's annual prize-giving celebration picnic on what is still called the "Fourth of June”, despite actually taking place on the last Wednesday in May.  

Answer 8

Be very careful when separating the egg yolk from the whites. Even a very small amount of yolk (almost too small to see) can ruin a meringue.

I would strongly suggest adding one tablespoon of cornstarch. Just like starch makes your clothes more stiff, it will help make your meringue stay up straight and make better peaks. It's always worked for me!