Basic French Meringue Recipes

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AUTHENTIC FRENCH MERINGUES



Authentic French Meringues image

Authentic French Meringues from a patisserie in France.

Provided by RANDYVH

Categories     World Cuisine Recipes     European     French

Time 3h20m

Yield 36

Number Of Ingredients 2

4 egg whites
2 ¼ cups confectioners' sugar

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  • In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
  • Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Nutrition Facts : Calories 31 calories, Carbohydrate 7.5 g, Protein 0.4 g, Sodium 6.2 mg, Sugar 7.4 g

BASIC MERINGUE



Basic Meringue image

While it may seem daunting, a basic meringue is nothing more than a mixture of beaten egg whites and sugar. It's a must-have topping for many desserts, everything from a classic Lemon Meringue Pie to a Heavenly Baked Alaska, and if you follow these simple steps you'll be a master meringue maker in no time.

Categories     Meringue

Time 14m

Number Of Ingredients 3

3 egg whites, at room temperature
¼ tsp ( 1.25 mL ) cream of tartar
¼ cup ( 60 mL ) granulated sugar

Steps:

  • Preheat oven to 425°F (220°C).
  • Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.
  • Spread over hot pie filling in decorative swirls.
  • Bake pie in preheated 425°F (220°C) oven until tips of meringue are golden brown, 4 to 5 minutes.
  • Makes topping for a 9-inch (23 cm) pie.

Nutrition Facts :

BASIC FRENCH MERINGUE



Basic French Meringue image

Use this meringue recipe to make Floating Islands with Ricotta Cream and Poached Apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 12 floating islands

Number Of Ingredients 4

6 large egg whites, room temperature
Pinch of salt
Pinch of cream of tartar
1 cup plus 2 tablespoons superfine sugar

Steps:

  • Whisk whites, salt, and cream of tartar with a mixer on medium-low speed until foamy. Add sugar, 1 tablespoon at a time, whisking until sugar dissolves and soft peaks form. Gradually increase speed to medium-high, and whisk until stiff peaks form, 8 to 10 minutes. Use immediately.

ULTIMATE MERINGUE



Ultimate meringue image

Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.

Provided by Angela Nilsen

Categories     Afternoon tea, Dessert, Dinner, Lunch, Treat

Time 2h15m

Number Of Ingredients 3

4 large organic egg whites, at room temperature
115g caster sugar
115g icing sugar

Steps:

  • Heat the oven to 110C/ 100C fan/gas ¼.
  • Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
  • Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
  • Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
  • Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
  • Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
  • Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
  • Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

Nutrition Facts : Calories 210 calories, Fat 9.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 2.1 grams protein, Sodium 0.12 milligram of sodium

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