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Meringue is a mixture of stiffly beaten egg whites and sugar. There are three kinds of meringue.
To make a Soft Meringue, egg whites and sugar (usually 2 tablespoons or 30 mL sugar per egg white) are beaten together until stiff peaks form. The mixture is spread over a dessert such as a pie, pudding or Baked Alaska and baked just until the peaks are golden brown. Return to top
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Usually 4 tablespoons (or 60 mL) of sugar are used per egg white when making Hard or Swiss Meringue. The egg whites and sugar are beaten together until stiff peaks form. The meringue is piped onto a baking sheet or shaped into a shell, pie crust, basket, small round and another shape on a baking sheet. It is then baked at a low temperature until firm and dry. Meringues shaped with a depression in the centre can be filled with fruit, ice cream, whipped cream or custard.
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Italian Meringue is made by pouring hot sugar syrup over stiffly beaten eggs, then beating until the mixture is very smooth. This type of meringue is the basis of divinity, mousse and parfaits. It can also be baked into a hard meringue or become a pie topping. Return to top |
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Helpful Tips * Choose a dry, not humid, day to make meringue. Meringue has a high sugar content which may cause it to absorb moisture from the air. This will make the meringue limp and sticky.
* Use a glass or metal bowl to beat the eggs; 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. The fat in the yolk can interfere with the formation of the foam.
* Let the whites stand at room temperature for about half an hour after separating. They will beat to a greater volume than if beaten when cold.
* To create a successful meringue, a stable egg white foam must be produced. As the egg whites are beaten, they incorporate air. In the initial stage (the frothy stage), large bubbles are formed. As more air is incorporated, the liquid whites become a smooth foam. When the beaters are withdrawn, the foam droops into soft peaks. Further beating results in the production of stiff peaks.
* If the foam is not stabilized, it will return to its liquid state. Add an acid ingredient such as cream of tartar, vinegar or lemon juice at the frothy stage to stabilize the foam.
* Sugar also stabilizes the foam, but it can slow foam formation as well. Therefore, sugar should be added slowly (1 tablespoon/15 mL at a time), once the foam has reached the soft peak stage.
* Check to be sure sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger. If it feels a little gritty, beat a little longer.
* Soft peaks are mountains of egg white foam that pull up as you lift the beaters out of the beaten foam, and then fold over at the tips.
* Stiff peaks are mountains of egg white foam whose peaks stay upright when the beaters are pulled out of the beaten foam. Return to top |
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Soft Meringue Topping for Pie
(Makes enough topping for a 9-inch/23 cm pie) |
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3 egg whites
1/2 teaspoon (2 mL) cream of tartar
1/3 cup (75 mL) sugar
1/2 teaspoon (2 mL) vanilla |
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Beat egg whites until frothy in a large bowl. Add cream of tartar and continue to beat until whites form soft peaks. Add sugar gradually, 1 tablespoon (15 mL) at a time, beating constantly until sugar is dissolved and whites hold stiff, glossy peaks. Beat in vanilla.
Pile meringue lightly on hot pie filling, swirling it to make attractive peaks. Spread meringue right to the edge of the pile to seal the crust all around. (This will prevent the meringue from shrinking while baking.)
Bake in a 350F (180C) oven for 8 to 12 minutes, or in a 425F (220C) oven for 4 minutes, until meringue is set and the tips are lightly browned. Let pie cool at room temperature before serving. Return to top |
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Hard Meringue Shells
(Makes about 12 shells) |
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4 egg whites
½ teaspoon (2 mL) cream of tartar
1 cup (250 mL) sugar
1 teaspoon (5 mL) vanilla |
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Beat egg whites until frothy in a large bowl. Add cream of tartar and continue to beat until whites form soft peaks. Add sugar gradually, 1 tablespoon (15 mL) at a time, beating constantly until sugar is dissolved and whites hold stiff, glossy peaks. Beat in vanilla.
Using about 1/3 cup (75 mL) meringue at a time, shape into "nests" with a spoon or pastry bag on a parchment paper-lined baking sheet. Meringues should be about 3 inches (8 cm) wide, with the edge built up to form a rim.
Bake in a preheated 250F (120C) oven until firm, about 1 hour. Turn off oven and leave meringues in oven with the door closed, for one hour.
Remove from oven and from baking sheet. Store meringues in an airtight container at room temperature or in the freezer.
To serve, fill shells with fresh fruit, custard, pudding or ice cream. Spoon a favourite sauce over, if desired. Return to top |
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Italian Meringue
(Makes icing for two-layer 8 or 9-inch (20 to 23 cm) cake
or a 10-inch (25 cm) tube cake) |
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1 cup (250 mL) sugar
1/3 cup (75 mL) water
3 egg whites
¼ teaspoon (1 mL) cream of tartar |
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Combine sugar and water in a large saucepan. Heat to 240F (115C) and boil until the mixture is syrupy and a spoonful of it 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 move when the bowl is tilted.
Very slowly pour the hot syrup in a very thin stream over the beaten whites, beating constantly until cool.
Use to ice a cake.
Variation: Form mixture into 12 3-inch (8 cm) shells on parchment paper-lined baking sheets. Bake in a 250F (120C) oven until a wooden toothpick inserted in the center comes out clean, about 1 hour. Let cool. Fill shells as desired. Return to top |
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