How To Brown Meringue Topping Recipes
MERINGUE TOPPING
This meringue topping makes a great addition to many desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch pie
Number Of Ingredients 3
Steps:
- Place egg whites, sugar, and cream of tartar in the bowl of an electric mixer. Set over a pan of simmering water and whisk until mixture is warm and sugar has dissolved.
- Attach bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, beat until stiff, glossy peaks form, about 5 minutes.
UNBAKED MERINGUE
You cook this one on the stovetop, resulting in a creamy, fluffy meringue that is more stable than the standard method.
Provided by SAUNDRA
Categories Desserts Frostings and Icings
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- In a small saucepan, combine sugar, corn syrup, water, cream of tartar, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar has dissolved. Remove from heat.
- In a medium mixing bowl, beat egg whites until foamy. With mixer on medium speed, slowly pour the hot syrup mixture over the egg whites. Turn mixer to high speed and beat until stiff peaks form. Spread over top of pie, covering filling completely. May brown meringue in oven if you desire.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 14.2 g, Protein 0.9 g, Sodium 20.4 mg, Sugar 9 g
BASIC MERINGUE
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
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 :
CLASSIC MERINGUE PIE TOPPING
Steps:
- Gather the ingredients.
- In a mixing bowl-preferably stainless steel or glass- beat the egg whites and a pinch of salt using the low speed of an electric mixer until they are frothy.
- Add the cream of tartar and increase the mixer speed to medium. Continue beating until the whites are fluffy, with large bubbles forming around the edges.
- With the mixer running, add the sugar a few teaspoons at a time, mixing the sugar in completely before adding more. Continue until all of the sugar is incorporated.
- Continue beating until the peaks are firm but still glossy. Add the vanilla .
- Spoon the meringue onto the hot pie filling. If you are topping an unbaked pie filling, have it at room temperature (not cold) before you top it with the meringue. Spread the meringue to the crust edge to seal the filling in. Fluff it with the back of a spoon to make decorative peaks across the pie.
- Bake at 350 F/180 C/Gas Mark 4 for about 12 minutes for 2 egg whites or about 15 minutes for 3 egg whites.
- Serve and enjoy.
Nutrition Facts : Calories 73 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 68 mg, Sugar 16 g, Fat 0 g, ServingSize 1 pie topping (8 servings), UnsaturatedFat 0 g
MAGIC MERINGUE TOPPING
If you want a high, sturdy meringue for your pies that does not turn "syrupie", here it is! Got it from a lady at church years ago at one of our church suppers. Delishhh!
Provided by Renae McVay
Categories Fruit Desserts
Time 25m
Number Of Ingredients 3
Steps:
- 1. Separate yolks from whites and allow whites to warm up to room temperature. When whites are room temp, sprinkle in baking powder. Using mixer on high speed, beat egg whites until all the baking powder is dissolved and fairly stiff peaks form; and then with mixer running add the sugar. Continue beating until stiff peaks form and some of the glossiness disappears. You should be able to turn the bowl upside down without the meringue falling out.
- 2. Preheat the oven to 400 degrees. Gently spread the meringue on the pie and make sure the edges touch the crust all the way around. Leave the middle higher than the sides. For pretty design, take the back of the wooden spoon or spatula and touch the meringue lightly and lift it up quickly to form tall peaks.
- 3. Place the pie in the oven that's preheated and leave until tips of peaks are golden brown. Watch closely so it does not burn! Anywhere from 5-10 minutes approximately. The baking powder makes the meringue puff up and then hold it's shape. It also helps decrease the liquid that can sometimes form under the meringue.
YUMMIES, BARS, WITH BROWN SUGAR MERINGUE
This recipe was given to me by Mom,and she got it from a friend in 1968; so it's withstood the TEST of TIME! They have a cooky base, chopped nuts of your choice, and a brown sugar meringue topping. They just MELT in your mouth, and are so yummy, they came by the name easily!
Provided by Beth M.
Categories Cookies
Time 50m
Number Of Ingredients 16
Steps:
- 1. Grease a 9 X 9 pan, or small rectangular pan; Preheat Oven to 350 degrees.
- 2. If you want to add chopped nuts, they can be placed in the egg white mixture or spread on top of the first layer, the cooky base.
- 3. Spread the cooky dough in the pan, top with the nuts if desired, and spread the egg white mixture over all.
- 4. Bake for 25 to 30 minutes. This does get brown, so you need to check it, and it can get a crackled top which is normal. If you under-bake it, the cooky layer is soggy, so let it get brown, but not burned on top.Cool and then cut into small bars or squares.
- 5. THIS RECIPE CAN EASILY BE DOUBLED, AND I MADE THEM IN A JELLY ROLL PAN WHICH HOLDS THE DOUBLED RECIPE. IT THEN CAN BE CUT INTO ABOUT 36 BARS.
MERINGUE TOPPING
to keep the meringue from weeping, never add more than 2 tbls of sugar for each egg white, also the oven temperature for browning it should not be above 325*...the addition of cream of tartar also gives the whites stability..this makes enough meringue for 1--9" pie..
Provided by grandma2969
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- preheat the oven to 325* --
- in a large mixer bowl -- beat the egg whites, salt and cream of tartar until soft peaks form.
- gradually add the sugar a tablespoon at a time and continue beating until soft peaks form --
- just before beating is completed sprinkle in the cornstarch --
- the peaks should not topple over when the beater is raised -- but the meringue should not appear dry.
- spread the meringue on lukewarm filling in the pie shell(this helps keep it from shrinking away from the filling as it cools.).
- clear over the edge of the crust.
- swoop the meringue into attractive peaks.
- bake for 15-18 minutes or until the peaks are golden brown.
- cool the pie gradually.there should be no warmth at all left in the meringue, then refrigerate.
Nutrition Facts : Calories 45.1, Sodium 93.3, Carbohydrate 10.1, Sugar 9.5, Protein 1.4
EASY MERINGUE TOPPING
This is the simple recipe to create a meringue topping for your pies. This recipe is enough for 8 inch Pie. **For a 9 inch pie-Use 3 egg whites,6 TB sugar.** **For a 10 inch pie,4 egg whites,1/2 cup sugar**
Provided by OceanIvy
Categories Dessert
Time 17m
Yield 1 pie
Number Of Ingredients 3
Steps:
- Beat the egg whites until frothy.
- Gradually add in the sugar,continuing to beat until stiff.
- Combine vanilla extract.
- Spread over pie and bake at least 10-15 minutes at 350.
BROWN SUGAR PIE
Steps:
- Combine brown sugar, salt, and water in a saucepan or top pan of a double boiler.
- Boil over medium heat to a thick syrup (about 5 minutes).
- If you are not using the top pan of a double boiler, transfer the syrup to a pan or bowl which can serve as the top of a double boiler.
- Heat about 1 to 2 inches of water in the bottom of the double boiler over medium heat until the water is hot.
- Mix 1/4 cup milk and cornstarch to a thin paste.
- Add 1 3/4 cups milk; pour into the hot syrup and cook, stirring, over hot water until thick and smooth, then cook 15 minutes longer, stirring constantly.
- Stir a small amount of mixture into beaten egg yolks, return to the double boiler, and cook a few minutes longer.
- Add butter and vanilla and stir until blended. Cool the filling slightly and pour it into a baked pie shell.
- Heat the oven to 325 F.
- While the pie filling is cooling, beat the egg whites until they hold stiff peaks .
- Add the 4 tablespoons of brown sugar gradually, beating constantly. Add vanilla.
- Pile the meringue lightly on filling, spreading to the crust.
- Bake at 325 F for about 20 minutes, or until firm and lightly browned.
- Serve and enjoy!
Nutrition Facts : Calories 406 kcal, Carbohydrate 56 g, Cholesterol 82 mg, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, Sodium 338 mg, Sugar 32 g, Fat 17 g, ServingSize 8 servings, UnsaturatedFat 0 g
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- Prepare a large mixing bowl and the beater(s) of your mixer by wiping with a paper towel lightly moistened with white vinegar. This will remove any trace of fat remaining from its last use, allowing you to create a fluffy, beautiful meringue from the egg whites. The vinegar will not impart any flavor to the meringue. You can learn more about this process by reading my post The Secret to Making Meringue.
- Beat the egg whites on high speed until they become frothy, approximately one minute. Add the cream of tartar and continue beating while adding the granulated sugar one Tablespoon or so at a time. The egg whites will become white and creamy, resembling marshmallow cream.
- Using a spatula, piping bag with a large tip, or a spoon, transfer the meringue mixture to the top of your pie or tart. Spread the meringue to completely cover the cake and mound it up into a pleasing shape. You can swirl the meringue in small mounds which will brown up in a beautifully decorative way.
- Preheat the broiler with an oven rack in a position that will place your meringue a few inches from the hot broiler element. Place your meringue topped pie or tart on a broiler safe pan or tray. When the broiler is hot, transfer the pan to the oven. Broil 3-5 minutes or until meringue is browned to your liking. Watch closely to avoid burning. Remove from the oven and serve.
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- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tin (approximately 23x33 cm/ 9x13 inches) with baking paper.
- Beat the egg yolks, sugar and pinch of salt together until light and fluffy. Add the very soft butter and mix well. Add the milk and mix as well.
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- Combine first 3 ingredients in a 4-quart heavy saucepan. Stir in half and-half. Cook, stirring constantly, over medium heat 9 minutes or until mixture comes to a boil and thickens. Boil 2 minutes, stirring constantly. Remove from heat.
- Lightly beat egg yolks with a wire whisk. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 3 minutes over medium heat. Remove from heat, and stir in vanilla and butter. Cover and set aside while preparing meringue.
- Stir together 3/4 cup brown sugar, 2/3 cup granulated sugar, and water in a 1-quart heavy saucepan. Bring to a boil over medium heat, stirring constantly, until sugar dissolves. Wash down crystals with a small pastry brush dipped in hot water. Bring to a boil over medium heat, and cook, stirring often, until a candy thermometer registers 246° (firm ball stage).
- While syrup cooks, beat egg whites and cream of tartar in a large bowl at high speed with a heavy-duty stand mixer until soft peaks form. Pour hot syrup mixture in a heavy stream over beaten egg whites, beating constantly at high speed until stiff peaks form (about 2 to 3 minutes). (Do not overbeat.)
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- Separate Egg Whites. Separate the yolks from four eggs using an egg separator ($6, Bed Bath & Beyond). Place the whites in a large bowl. Let the egg whites stand at room temperature 30 minutes.
- Beat Egg Whites to Soft Peaks. Add 1 tsp. of vanilla and ½ tsp. cream of tartar before you begin beating the egg whites. You can learn how to make meringue without cream of tartar, but adding cream of tartar helps stabilize the meringue and prevent it from weeping, so we recommend using it.
- Add Sugar Gradually. Add ½ cup of sugar, 1 Tbsp. at a time, while beating on high speed. The sugar must be added gradually while you beat the egg whites to stiff peaks (tips stand straight).
- Beat Meringue to Stiff, Glossy Peaks. Continue beating on high speed until the sugar dissolves and stiff, glossy peaks form. When you lift the beaters, the tips will stand straight up.
- Spread Meringue Over Filling. Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes.
- Curl Meringue Peaks and Bake. To really make an impression with your baking skills, use a spoon to swirl and twist the meringue as you spread it.
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