The beginners guide to making meringue -- French, Italian, and Swiss!
Recipes in this Video
French meringue is a classic dessert technique that dates back to the 17th century. It is celebrated for its light, airy texture and is often used in various desserts like pavlova and as a topping for pies. The simple combination of egg whites and sugar showcases the elegance of French patisserie, and today, meringue is enjoyed worldwide in many forms, from cookies to elaborate cakes.
Ingredients
- ●egg whites
- ●granulated sugar
- ●vanilla extract
- ●cream of tartar
- ●salt
Instructions
- 1Preheat the oven to 225°F (110°C).
- 2Line a baking sheet with parchment paper.
- 3In a clean mixing bowl, add egg whites and a pinch of salt.
- 4Beat the egg whites on medium speed until foamy.
- 5Add cream of tartar and continue beating until soft peaks form.
- 6Gradually add granulated sugar, one tablespoon at a time, while beating on high speed.
- 7Continue beating until stiff peaks form and the mixture is glossy.
- 8Add vanilla extract and gently fold to combine.
- 9Spoon or pipe the meringue onto the prepared baking sheet in desired shapes.
- 10Bake in the preheated oven for 1-1.5 hours, until dry and crisp.
- 11Turn off the oven and let the meringues cool inside for at least 1 hour.
- 12Once cool, remove from parchment and store in an airtight container.
Ingredient Alternatives
granulated sugar
Healthier: coconut sugar
Cheaper: brown sugar
Coconut sugar offers a lower glycemic index while brown sugar is more economical.
vanilla extract
Healthier: vanilla bean
Cheaper: vanilla flavoring
Vanilla bean provides a natural flavor while vanilla flavoring is often less expensive.
Techniques
Equipment
Also Known As
Swiss meringue has its roots in Switzerland, where it was traditionally made as a sweet treat. This delicate confection is celebrated for its light, airy texture and is often used as a topping for desserts or enjoyed on its own. Today, Swiss meringue is popular worldwide, often featured in pastries and cakes, showcasing its versatility in modern baking.
Ingredients
- ●egg whites
- ●granulated sugar
- ●vanilla extract
- ●cream of tartar
- ●salt
Instructions
- 1Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
- 2Combine egg whites and granulated sugar in a heatproof bowl.
- 3Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
- 4Whisk the mixture continuously until the sugar dissolves and the mixture reaches 160°F (71°C), about 4-5 minutes.
- 5Remove the bowl from heat and add cream of tartar and salt.
- 6Beat the mixture with an electric mixer on medium speed until soft peaks form.
- 7Increase the speed to high and continue beating until stiff peaks form and the mixture is glossy.
- 8Add vanilla extract and mix until combined.
- 9Spoon or pipe the meringue onto the prepared baking sheet.
- 10Bake for 1-1.5 hours until the meringues are dry and easily lift off the parchment.
- 11Turn off the oven and leave the meringues inside to cool completely.
- 12Store in an airtight container at room temperature.
Ingredients
- ●4 large egg whites
- ●1 cup granulated sugar
- ●1/4 cup water
- ●1/2 tsp cream of tartar
- ●1 tsp vanilla extract
Instructions
- 1In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves.
- 2Increase the heat and bring the mixture to a boil. Do not stir. Cook until the syrup reaches 240°F (115°C) on a candy thermometer.
- 3While the syrup is cooking, beat the egg whites and cream of tartar in a large mixing bowl until soft peaks form.
- 4Once the syrup reaches the correct temperature, slowly pour it into the egg whites while continuing to beat on medium speed.
- 5Increase the mixer speed to high and continue to beat until the meringue is glossy and forms stiff peaks, about 5-7 minutes.
- 6Add the vanilla extract and mix until combined.
- 7Use the meringue immediately for your desired application, such as topping a pie or baking into cookies.
- 8If desired, pipe the meringue onto a baking sheet lined with parchment paper for individual meringue cookies.
- 9Bake in a preheated oven at 200°F (93°C) for 1.5 to 2 hours until dry and crisp.
- 10Turn off the oven and let the meringues cool inside for an hour before removing.
Equipment
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