How to Make Meringues
Source of Recipe
Manitoba Egg Producers
Meringues, simply a mixture of egg whites and sugar, are best recognized as the softly-shaped toppings for pies and puddings or the crisp, delicate shells for ice cream, custards, or fresh fruit. But their versatility does not end there. Meringues can be swirled with nuts, dried fruits, or coconut to become cookies and candies; incorporated into a frozen dessert to make it smooth; or become the main ingredient in a cake. Angel cake is, after all, a meringue with flour added.
Hard or Swiss Meringue
Basic recipe of egg whites and sugar beaten together at room remperature, then baked in a slow oven to a hard dry finish. It generally calls for 50 mL (4 Tablespoons) sugar per egg white. Hard meringues can be shaped into shells, pie crusts, baskets, and all kinds of fancy or plain designs.
Soft Meringue or Chantilly
Egg whites and sugar, about 25 mL (2 Tablespoons) per egg white beaten together into a soft shape and baked briefly in a hot oven. Soft meringues are used as topping for pies, puddings, and Baked Alaska.
Italian Meringue
A boiled syrup instead of sugar is beaten into stiffly beaten whites. Used primarily as a cake frosting, it also forms the basis of divinity, mousse, and parfaits, becomes a pie topping, or bakes into a hard meringue.
Keys to Successful Meringue Cookery
The secret of a successful meringue is producing a stable egg white foam. The egg whites begin as a liquid which, as beaten, incorporates air, forming first in large bubbles, the frothy stage; then, in countless tiny air cells. The liquid has become a white foam, smooth and moist in appearance which, when the beaters are withdrawn, forms soft peaks and then after further beating, stiff peaks.
Unless stabilized, the foam will return to its liquid state. This is why acid ingredients such as cream of tartar, vinegar, or lemon juice are added at the frothy stage.
Sugar also stabilizes the foam but, at the same time, it retards or slows down the foam formation. For this reason, we recommend that the sugar be added slowly, 15 mL (1 Tablespoon) at a time, once the foam has reached the soft peak stage.
Use a glass or metal bowl; plastic bowls can have a greasy film which can prevent foaming.
Separate the eggs carefully while still cold. Be sure no yolk slips in with the white to interfere with the foam formation.
Let egg whites stand at room temperature for about half an hour after separating. They will whip to a greater volume than if beaten when cold.
Soft peaks are mountains of egg white foam that come up as you lift the beaters and then fold over at the tips.
Stiff peaks are mountains whose peaks remain upright after you lift the beaters away.
Choose a dry, not humid, day to make a meringue. Because of the high sugar content, it can absorb moisture from the air to become limp and sticky.
Meringue Recipes
Soft Meringue Topping
2 egg whites 2
1 mL cream of tartar 1/4 teaspoon
50 mL sugar 1/4 cup
1 mL vanilla 1/4 teaspoon
3 egg whites 3
2 mL cream of tartar 1/2 teaspoon
75 mL sugar 1/3 cup
2 mL vanilla 1/2 teaspoon
Beat egg whites until frothy. Add cream of tartar and contiues to beat until whites form soft peaks. Add sugar gradually, 15 mL (1 Tablespoon) at a time, beating constantly until sugar is dissolved and whites hold stiff, glossy peaks. Beat in vanilla. Pile lightly on hot pie filling, making sure to seal the crust all around the edge of the pie, so it will not shrink while baking. Bake in a 180 C (350 F) oven for 8 to 12 minutes, or in a 220 C (425 F) oven for 4 minutes, until set and delicately browned. Cool at room temperature.
Hard Meringue Shells
4 egg whites 4
2 mL creak of tartar 1/2 teaspoon
250 mL sugar 1 cup
5 mL vanilla 1 teaspoon
In a large bowl, beat egg whites until frothy. Add cream of tartar and continue to beat until whites form soft peaks. Add sugar gradually, 15 mL (1 Tablespoon) at a time, beating constantly until sugar is dissolved and whites hold stiff, glossy peaks. Beat in vanilla.
Using 75 mL (1/3 cup) meringue for each, shape into "nests" with spoon or pastry bag on several thicknesses of ungreased paper on cookie sheet. Make meringues about 8 cm (3 inches) wide, building up edge to form a rim.
Bake in a 120 C (250 F) oven until firm, about one hour. Turn off oven and leave meringues in oven, with door closed, for one hour.
Remove from cookie sheets and store in airtight container at room temperature or in freezer. To serve, fill shells with fresh fruits, custard, or pudding.
Make 12 shells.
Try this Citrus Sauce over your hard meringues
1 cup plain yogourt 250 mL
3 egg yooks 3
3 tbsp granulated sugar 45 mL
zest of 1 lemon
In saucepan or microwavable container, whisk yogourt, egg yolks, sugar and zest together. Cook over low heat or in microwave oven on 50% power until just thickened, stirring frequently. Do not allow to boil. Chill until serving time.
Italian Meringue
250 mL sugar 1 cup
75 mL water 1/3 cup
3 egg whites 3
1 mL cream of tartarq 1/4 teaspoon
In a small saucepan, combine sugar and water and boil at 112 to 115 C (238 to 240 F) or until syrup forms a soft ball when dropped into cold water. Meanwhile, beat egg whites until frothy. Add cream of tartar and continue to beat until whites form stiff peaks or until whites no longer slip when the bowl is tilted. Very slowly pour the hot syrup, in a very thin stream, over the beaten whites, beating constantly until cool.
Makes icing for two 20-23 cm (8-9 inch) cake layers or one 25 cm (10 inch) tube cake.
OR form twelve 8 cm (3 inch) shells on paper-lined baking sheets. Bake in a 120 C (250 F) oven until a wooden pick inserted in center comes out clean, about 1 hour.
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