Easy Meringue Recipe with tips to make it perfect and fluffy every time! This favorite recipe makes the best meringue for topping pies, puddings and more.
This meringue recipe makes me happy. Seriously. It also brings back so many memories of watching my Mama and Grandmothers making meringue to top their pies or chocolate pudding. I love that!
A smooth, glossy fluff of meringue on top a dessert immediately grabs my attention. I can’t wait to dig into a scoop of banana pudding or a favorite pie just for the feel of the airy topping melting in my mouth just as soon as it touches it.
But you know, meringue is really one of the easiest things in the world to make if you just know a few tricks when preparing.
1. Separate your eggs while they are cold and then allow them to come to room temperature for the fluffiest meringue.
2. Always make sure the bowl you are using to make your meringue is scrupulously clean. Wash it and then wash it again just to be certain if you have to.
3. Take care not to over whip your meringue. It should have a smooth and glossy look.
5. Place meringue about 4 inches under the heat and bake for about 10 minutes, just until the peaks have turned golden brown.
3. Take care not to over whip your meringue. It should have a smooth and glossy look.
A smooth, glossy fluff of meringue on top a dessert immediately grabs my attention. I can’t wait to dig into a scoop of banana pudding or a favorite pie just for the feel of the airy topping melting in my mouth just as soon as it touches it.
5. Place meringue about 4 inches under the heat and bake for about 10 minutes, just until the peaks have turned golden brown.
But you know, meringue is really one of the easiest things in the world to make if you just know a few tricks when preparing.
Easy Meringue Recipe with tips to make it perfect and fluffy every time! This favorite recipe makes the best meringue for topping pies, puddings and more.
3) Meringue shells: Draw ten 4-inch (10 cm) circles on parchment and paper; place paper upside-down on a baking sheet. Spoon 1/3 cup (75 mL) meringue on each circle. Spread meringue with spoon to form shells, making sides higher than centres. Bake until firm, about 45 minutes. Cool completely on wire racks. Makes 10 to 12 shells.
4) Pavlova shell: Draw a 10-inch (25 cm) circle on parchment paper; place paper upside-down on a baking sheet. Spoon meringue onto circle. Spread with a spoon, forming a shell and making side higher than centre. Bake until firm, about 1-1/4 hours. Turn oven off; leave meringue in oven for 4 hours with door closed.
2) Large Meringue Kisses: Spoon about 1/2 cup (125 mL) meringue on a prepared baking sheet. Pull meringue into a peak resembling a large chocolate kiss using your hands. Smooth the sides. Repeat with remaining meringue. Bake until meringues are firm, about 45 minutes. Cool completely on wire racks. Makes 8 large meringues.
How To Make PERFECT Meringue | Mistakes to Avoid!
FAQ
What temperature do you cook egg whites for meringue?
How do you know when a meringue is fully cooked?
Why is meringue baked at a low temperature?
When should meringue be cooked?
Regardless of whatever kind of meringue you are making, the FDA suggests that it should be cooked until it reaches an internal temperature of at least 160°F to prevent food-borne illnesses. This is important for meringue since it is mostly comprised of raw egg whites.
How do you make meringue?
Meringue begins with egg whites and sugar and is transformed into billowy white clouds of pure deliciousness. Let’s tackle it together! Eggs – Fresh eggs are best for making meringue.
What temperature should meringue be baked at?
There are many meringue recipes that are available and they all use different temperatures when making meringue. However, baking meringues play around temperatures of about 200° to 350° F, depending on the kind of meringue you are making.
How much sugar do you use for meringues?
For soft meringues, you only need to use about 2 tablespoons of sugar for every egg white you will use. On the other hand, hard meringues need more stability, so you will need about 1/4 cup of sugar for every egg white used, and the addition of an acid to help the egg whites form stiff peaks. How Do I Know If Meringue Is Done Baking?