How do you make meringue?!
(the white tasty fluffy stuff)
^_^Www@FoodAQ@Com
^_^Www@FoodAQ@Com
Answers:
Ann Landers' NEVER-FAIL MERINGUE
1 Tbsp!. cornstarch
2 Tbsp!. cold water
1/2 cup boiling water
3 egg whites
6 Tbsp!. sugar
1 tsp!. vanilla
pinch of salt
Blend cornstarch and cold water in a saucepan!. Add boiling water and cook, stirring until clear and thickened!. Let stand until COMPLETELY cold!. With electric mixer at high speed, beat egg whites until foamy!. Gradually add sugar and beat until STIFF, but not dry!. Turn mixer to low speed add salt and vanilla!. Gradually beat in cold cornstarch mixture!. Turn mixer again to high speed and beat well!. Spread meringue over cooled pie filling!. Bake at 350o for 10 minutes!.
Www@FoodAQ@Com
1 Tbsp!. cornstarch
2 Tbsp!. cold water
1/2 cup boiling water
3 egg whites
6 Tbsp!. sugar
1 tsp!. vanilla
pinch of salt
Blend cornstarch and cold water in a saucepan!. Add boiling water and cook, stirring until clear and thickened!. Let stand until COMPLETELY cold!. With electric mixer at high speed, beat egg whites until foamy!. Gradually add sugar and beat until STIFF, but not dry!. Turn mixer to low speed add salt and vanilla!. Gradually beat in cold cornstarch mixture!. Turn mixer again to high speed and beat well!. Spread meringue over cooled pie filling!. Bake at 350o for 10 minutes!.
Www@FoodAQ@Com
NGREDIENTS
* 1/2 cup water
* 2 tablespoons white sugar
* 1 tablespoon cornstarch
* 3 egg whites
* 1/4 teaspoon cream of tartar
* 1 pinch salt
* 1/2 teaspoon vanilla extract
* 6 tablespoons white sugar
DIRECTIONS
1!. In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch!. Cook over low heat until clear, stirring constantly!. Remove from heat!.
2!. In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy!. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks!. Gradually pour in cornstarch mixture, beating until stiff!. Spread over top of pie and seal to the crust!. Brown in oven if desired!. Www@FoodAQ@Com
* 1/2 cup water
* 2 tablespoons white sugar
* 1 tablespoon cornstarch
* 3 egg whites
* 1/4 teaspoon cream of tartar
* 1 pinch salt
* 1/2 teaspoon vanilla extract
* 6 tablespoons white sugar
DIRECTIONS
1!. In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch!. Cook over low heat until clear, stirring constantly!. Remove from heat!.
2!. In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy!. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks!. Gradually pour in cornstarch mixture, beating until stiff!. Spread over top of pie and seal to the crust!. Brown in oven if desired!. Www@FoodAQ@Com
Meringue!.
1/4 teaspoon salt
3 egg whites
6 tablespoons sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Add the salt to the egg whites and beat until stiff!. Gradually fold in the sugar and add the almond and vanilla extracts!.
Note: For meringue shells, preheat the oven to 225°F, then make the meringue!. Drop the meringue on a greased baking sheet!. Mash out with back of a spoon and make a hollow in the middle to hold the filling!. Bake for 1/2 hour!. Cool before adding your favorite filling!. Www@FoodAQ@Com
1/4 teaspoon salt
3 egg whites
6 tablespoons sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Add the salt to the egg whites and beat until stiff!. Gradually fold in the sugar and add the almond and vanilla extracts!.
Note: For meringue shells, preheat the oven to 225°F, then make the meringue!. Drop the meringue on a greased baking sheet!. Mash out with back of a spoon and make a hollow in the middle to hold the filling!. Bake for 1/2 hour!. Cool before adding your favorite filling!. Www@FoodAQ@Com
A meringue is simply a mixture of beaten egg whites and sugar, often stabilized with an acid, such as cream of tartar or lemon juice!. A soft meringue begins to sag shortly after it's made, so it is usually cooked on the top of a pie or folded into a batter!.
To make a simple meringue, separate the eggs scrupulously!. A little bit of egg yolk in the mix and your whites won't whip up as well!. also, let the whites reach room temperature, at which point they have less surface tension and will form bubbles more easily!. The whites of older eggs whip better, because they are thinner, but the whites from newer eggs have more stability when whipped!.
If you have an unlined copper bowl for beating egg whites, use it!. The copper reacts with the whites and provides a loftier result!. Don't use an aluminum bowl, which will react with the acid and turn your whites gray!. A glass or metal bowl is better than plastic, as plastic may harbor traces of oil, which are fatal to a good meringue!.
In a medium bowl, beat three eggs either with an electric mixer or by hand!. Add 1/4 teaspoon cream of tartar and a pinch of salt!. Begin beating slowly at first, which will produce small, stable bubbles!. After a minute or so, increase the speed and beat until soft peaks form!. Beat in 2/3-cup of superfine sugar, 1 or 2 tablespoons at a time until stiff peaks form, which will take 7 to 10 minutes!. If you don't have superfine sugar, make your own by grinding granulated sugar in a food processor until very fine!. This will make about 4 cups of meringue!.Www@FoodAQ@Com
To make a simple meringue, separate the eggs scrupulously!. A little bit of egg yolk in the mix and your whites won't whip up as well!. also, let the whites reach room temperature, at which point they have less surface tension and will form bubbles more easily!. The whites of older eggs whip better, because they are thinner, but the whites from newer eggs have more stability when whipped!.
If you have an unlined copper bowl for beating egg whites, use it!. The copper reacts with the whites and provides a loftier result!. Don't use an aluminum bowl, which will react with the acid and turn your whites gray!. A glass or metal bowl is better than plastic, as plastic may harbor traces of oil, which are fatal to a good meringue!.
In a medium bowl, beat three eggs either with an electric mixer or by hand!. Add 1/4 teaspoon cream of tartar and a pinch of salt!. Begin beating slowly at first, which will produce small, stable bubbles!. After a minute or so, increase the speed and beat until soft peaks form!. Beat in 2/3-cup of superfine sugar, 1 or 2 tablespoons at a time until stiff peaks form, which will take 7 to 10 minutes!. If you don't have superfine sugar, make your own by grinding granulated sugar in a food processor until very fine!. This will make about 4 cups of meringue!.Www@FoodAQ@Com
Makes 32
Ingredients
4 (59g) free-range eggwhites, at room temperature
pinch cream of tartar
1 cup caster sugar
Method
Preheat oven to 120°C!. Line 2 large baking trays with non-stick baking paper!. Using an electric mixer, beat eggwhites and cream of tartar on high until soft peaks form!.
Reduce mixer speed to medium!. Add sugar, 1 tablespoon at a time, beating constantly until well combined!.
After adding the final spoonful of sugar, increase mixer speed to high!. Beat for 2 minutes or until mixture is thick and glossy and sugar has dissolved!.
Drop heaped tablespoonfuls of meringue onto trays, allowing room for spreading!. Place trays in oven!. Reduce oven to 100°C!. Bake meringues for 1 1/4 hours or until dry to touch!. Turn off oven and open door!. Allow meringues to cool completely in oven!.
Notes & tips
Tips: Avoid making meringues, pavlova or meringue-topped pies on a humid or rainy day!. Humidity is what makes meringues 'weep'!. Make sure eggwhites are at room temperature - cold eggwhites incorporate less air!. Break eggs, 1 at a time, into separate ramekins!. Transfer eggwhites, as you go, to the mixing bowl!. This way, even if 1 egg isn't fresh or a yolk breaks, it won't spoil all the eggwhites!.
Variations
Lemon meringues: Before baking, fill each meringue with 1/4 teaspoon lemon filling (see related recipe, step 4)!.
Chocolate-hazelnut meringues: Top baked meringues with 1 teaspoon chocolate-hazelnut spread!. Dust with cocoa powder!.
Fairy meringues: Before baking, sprinkle each meringue with 1/4 teaspoon hundreds and thousands!.
Chocolate-dipped meringues: Dip base of baked meringues in melted chocolate!. Place on baking paper and allow to set!.Www@FoodAQ@Com
Ingredients
4 (59g) free-range eggwhites, at room temperature
pinch cream of tartar
1 cup caster sugar
Method
Preheat oven to 120°C!. Line 2 large baking trays with non-stick baking paper!. Using an electric mixer, beat eggwhites and cream of tartar on high until soft peaks form!.
Reduce mixer speed to medium!. Add sugar, 1 tablespoon at a time, beating constantly until well combined!.
After adding the final spoonful of sugar, increase mixer speed to high!. Beat for 2 minutes or until mixture is thick and glossy and sugar has dissolved!.
Drop heaped tablespoonfuls of meringue onto trays, allowing room for spreading!. Place trays in oven!. Reduce oven to 100°C!. Bake meringues for 1 1/4 hours or until dry to touch!. Turn off oven and open door!. Allow meringues to cool completely in oven!.
Notes & tips
Tips: Avoid making meringues, pavlova or meringue-topped pies on a humid or rainy day!. Humidity is what makes meringues 'weep'!. Make sure eggwhites are at room temperature - cold eggwhites incorporate less air!. Break eggs, 1 at a time, into separate ramekins!. Transfer eggwhites, as you go, to the mixing bowl!. This way, even if 1 egg isn't fresh or a yolk breaks, it won't spoil all the eggwhites!.
Variations
Lemon meringues: Before baking, fill each meringue with 1/4 teaspoon lemon filling (see related recipe, step 4)!.
Chocolate-hazelnut meringues: Top baked meringues with 1 teaspoon chocolate-hazelnut spread!. Dust with cocoa powder!.
Fairy meringues: Before baking, sprinkle each meringue with 1/4 teaspoon hundreds and thousands!.
Chocolate-dipped meringues: Dip base of baked meringues in melted chocolate!. Place on baking paper and allow to set!.Www@FoodAQ@Com
Go here for a Video:
http://www!.videojug!.com/film/how-to-make!.!.!.
Www@FoodAQ@Com
http://www!.videojug!.com/film/how-to-make!.!.!.
Www@FoodAQ@Com