Read our Privacy Policy. Ingredients Egg Whites Super fresh egg whites are by far the most superior when it comes to meringues. Course: Dessert. Prep Time: 20 minutes. Cook Time: 2 hours. Servings: 6 portions. Author: Baking with Granny. Instructions Ensure all your equipment is clean and completely free from any grease before starting.
In your clean bowl, whisk your egg whites until they reach soft peaks. Using an electric hand whisk is preferable, as it will ensure a steady whisking speed and take less time, although whisking by hand is of course possible too. Once your egg whites have reached soft peaks, continue to whisk whilst them whilst adding the sugar a spoonful at a time, ensuring each spoonful is mixed in before adding the next.
As you add the sugar, you should see the mixture start to thicken and become a glossy white. Continue to mix until all the sugar is added and the mix has reached stiff peaks. Once the mixture has reached stiff peaks, you are ready to make your meringue shapes. You can use a piping bag to create uniform meringues, or simply spoon them into little mountains. Yes you can. John Whaite uses brown sugar Chocolate meringue pie Fancy a change from lemon meringue?
Then try this. A crisp, chocolate pastry case is Tropical desserts Passion fruit and orange curd pavlova A fruity, citrusy twist on a modern classic, this passion fruit and orange curd pavlova More food for thought In the kitchen How to make a perfect meringue. In the kitchen How to make lemon meringue pie.
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Continue exploring. Author Robyn Stone Add a Pinch. Print the recipe Leave a Review. An easy Meringue Recipe filled with tips for that perfect, fluffy, meringue to top all sorts of pie recipes, puddings, and other treats. Get this perfect meringue recipe you are sure to love. Instructions Remove eggs from the refrigerator and separate, as they will separate best cold.
Allow egg whites to reach room temperature to allow them to whip to their fullest. Pour eggs whites into a spotlessly-clean bowl. Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.
Slowly add the sugar to the egg whites about a tablespoon at a time, beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form. Spread meringue on top of pre-baked or no-bake dessert, place about 4 inches under the heat and bake for about 10 minutes, until golden. Shout Out Did you make this recipe? Share it with the world! Facebook Tweet Pin. Spread with a spoon, forming a shell and making side higher than centre. Turn oven off; leave meringue in oven for 4 hours with door closed.
Be sure no yolk slips in with the egg when separating the eggs. Yolk contain fat; any fat in with the whites will prevent the whites from beating to a good volume. Let egg whites stand at room temperature for about 20 minutes after separating. They will whip to a greater volume than if beaten when cold. Use a glass or metal bowl; plastic bowls can have a greasy film which will prevent the eggs from beating to a good volume.
Check whether sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger.
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