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    You are in: Home / Cookbooks / Meringue
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    Meringue

    Meringues cannot be made on a humid day causing it to be limp and sticky. Can be made well ahead and stored airtight at room temperature. Meringue was invented in 1720 by a Swiss Pastry chef called Gasparini.Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the sugar stiffens the foam. By varying the amount of sugar in the final mix, you control how hard or soft the final meringue will be. As the mixing time increases, the bubbles become smaller and more numerous; this increases the volume and makes a more-stable structure. (A beaten egg white can increase six to eight times its original volume.)If using a copper bowl do not add cream of tartar. Use superfine sugar so not to get a grity texture in the meringue. Underbeating introduces too little air, and the batter will rise inadequately. If overbeaten the mixture can separate as well causing the proteins to lose their ability to hold the small air bubbles causing it to lose volume or collapse.MERINGUE PROBLEMS & SOLUTIONS:   Preventing problems like Weeping , Beading, Shrinkage, Limp or Soggy Meringue Heat the filling immediately before pouring it into the pie shell and topping with the meringue. Do not allow the filling to cool down before the meringue has been spread or the pie may weep (moisture) because the cool filling prevents the meringue from baking completely. The meringue will also shrink less. Cornstarch added to meringue produces tender meringues that are less likely to shrink, bead or weep. Add a tablespoon of cornstarch dissolved in heated water to whipped egg whites for a hard meringue that cuts smoothly. For maximum volume, use room temperature egg whites. Begin beating the egg whites slowly, then increasing speed when they are frothy and beating until soft peaks just begin to form. Continue beating, slowly adding the sugar and then the cornstarch mixture. Beat the egg whites until stiff peaks form, this takes a little time. Egg whites are good when the beaters leave ridges in the whites and they are glossy and hold a stiff peak when the beaters are lifted out. Meringues will also weep if there's any undissolved sugar. First, beat the whites until they form soft peaks, then sprinkle the sugar on top of the whites. Let the whites and sugar sit for 5 minutes--don't stir! You want to dissolve the sugar because any that is undissolved will weep. Then, rebeat them until stiff peaks form. Spread the meringue over pie filling. Bake as usual.  Beading or moisture droplets happens when water droplets form tiny beads on the surface of the meringue. It's caused by overbaking. When egg whites bake too long, they begin to tighten, squeezing out little drops of moisture. Over-baking produces a tough meringue as well. Also be caused by under- or over-mixing, or too little sugar was used. Use parchment paper or silpat baking mats. DO NOT grease; fat deflates meringue (beaten egg whites).
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    A simple dessert. Great as a dinner party dessert. You can use any filling of your choice- lemon or passionfruit curd, whipped cream and fruit such as strawberries or fruit salad. Great also with cream and finely chopped nuts or flaked chocolate. As a low fat option you can use vanilla yogurt and strawberries. This dessert is gluten-free as it has no flour- just ensure your fillings are also GF

    Recipe #220037

    For piping. Dries hard on outside, tender on inside.

    Recipe #155214

    9 Reviews |  By Rita~

    This my Grandma used to make for my DAD! Found the recipe once she passed away. It's yummmyyyyyyyyyyyyyyy!!!!!!

    Recipe #50613

    2 Reviews |  By Rita~

    Great served for the Fourth of July for a true American treat! A whoopie pie, sometimes alternatively called a gob or a black-and-whitie, is a baked good traditional to the Pennsylvania Dutch culture as well as New England, made of two small, chocolate, disk-shaped cakes with a sweet, creamy frosting sandwiched between them. I came up with this recipe when my sister didn't want these because of the trans fats and corn syrup in the typical recipe. Here you have them! Not totally guilt-free but the Fourth of July come but once a year!

    Recipe #238205

    Recipe By: Barb Schaller & Betty Crocker

    Recipe #5441

    1 Reviews |  By Mirj

    I make this almost every Rosh Hashana, it's a great dish for autumn. It's dairy-free, good for those who are lactose intolerant.

    Recipe #14479

    Very old-fashioned dessert--cheap to make and very simple.

    Recipe #40432

    6 Reviews |  By Bev

    Serve these with Lemon Curd (See the recipe I posted)

    Recipe #46377

    ANY low cal recipe with chocolate is a keeper - I got this one at a cooking demonstration class!

    Recipe #67448

    I know there are many Peanut Butter Pie recipes already posted here; I looked over many of them! This one is a bit different in that it has a meringue topping and a filling that is made from scratch. It does take some time, but I think you'll be pleased with the results and so will your family and guests...Anytime I've made it, it's been a delicious hit! (Cook time is on the generous side and includes time to make homemade crust; cook time includes time to make filling;both are estimates)

    Recipe #70293

    2 Reviews |  By ellie_

    This is a wonderful dessert that uses up egg whites, extra heavy cream and summer fruit. The original recipe mentioned using a brown cut-up grocery bag (cut into a circle) but I found that using a pizza pan (12 -14 inchs) with cooking spray works very well. (I didn't try the grocery bag idea because I was worried that it didn't sound very healthy to use a grocery bag that who knows what's been on it). Recipe adapted from Simply Simpatico Cookbook.

    Recipe #92121

    A different meringue pie. Buttery-sweet butterscotch!

    Recipe #100123

    Coconut with a chocolate crust. Yummy. Cooking time includes cooling time too.

    Recipe #162168

    3 Reviews |  By Heydarl

    Found this in Canadian Family Circle magazine many years ago & loved it. Hope you enjoy it too.

    Recipe #221571

    22 Reviews |  By Abby C

    Wow! These cookies are so great. With only 20 calories!

    Recipe #45456

    I love layered bar cookies and this one appealed to me because the use beaten egg whites instead of the more common condensed milk looked quite interesting. The resulting cookie is a soft thin blondie-like bar with with a gooey layer of chocolate topped with a crispy shell.

    Recipe #193659

    Mmmm.....lemon meringue pie in a drink!

    Recipe #163325

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