Meringue

TYPE : Basic
Dessert
YIELD : 70 small kisses
CALORIES : 12 kcal
PREP TIME : 15 mins
COOK TIME : 1 hr
TOTAL TIME : 1 hr 15 mins

INGREDIENTS :

  • 4 egg whites
  • 1 cup (2.5 dl) sugar
  • 1/2 tsp cream of tartar (vinsyra) (optional, but helps stiffen the egg whites)
  • 1 tsp vanilla extract or other flavoring (optional)
  • a few drops gel food coloring (optional)

INSTRUCTIONS :

  • Set the oven to 200°F (90°C).
  • Wipe the inside of the mixing bowl with vinegar or lemon juice (to make sure it is clean and acidic).
  • Make meringue according to desired method, then add food coloring and flavorings last (if used).
  • Bake for 1 – 2 hours, depending on the size (1 hour for kisses and up to 2 hours for large patisserie style meringues). Dry them out further by leaving them in the turned off oven for another hour or so.

French meringue:

  • Beat egg whites (and cream of tartar, if used) until foamy, then with the mixer running add sugar gradually, a tablespoon at a time. Continue to beat until stiff peaks form.

Swiss meringue:

  • Pour 2 cups of water into a pot that fits under your mixing bowl and bring to a boil.
  • Add egg whites, sugar and cream of tartar (if used) to your mixing bowl and place it over the steam.
  • Heat while whisking until the sugar dissolves, around 160°F (71°C).
  • Remove from heat, then continue to beat until cooled and stiff peaks form.

Italian meringue:

  • In a saucepan, dissolve the sugar in 1/2 cup (1 dl) water over low heat.
  • Increase heat and without stirring, bring it to 235 – 240°F (113 – 115°C). Wash the inside of the pan with a wet pastry brush to prevent sugar crystals from forming.
  • Meanwhile, beat the egg whites (with cream of tartar, if used) until soft peaks form (about 2 minutes).
  • With the mixer running, drizzle the hot sugar syrup and continue to beat until cooled and stiff peaks form.

NOTES :

This will result in white meringue. If you want a little color, increase the temperature to about 250°F (125°C).

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