Three Meringues (French, Italian, Swiss)
French Meringue (The basic meringue.)
6 large egg whites
3/4 cups sugar
pinch salt
1/4 tsp cream of tartar
In a clean metal or glass bowl, combine egg whites and salt. Whip on low speed until eggs are broken up and starting to turn frothy. Add cream of tartar, increase speed to medium and slowly add the sugar (about 2 Tbsp. at a time) while beating until the meringue holds stiff peaks.
NOTE: This recipe can be scaled to any number of egg whites. Add 2 Tbs of sugar for every egg white. For a sweeter meringue, you can increase sugar to 3 Tbs per egg white. Omit the cream of tartar if you are using a copper bowl, as it will interact with the copper and discolor the meringue.
Italian Meringue (Stable, creamy and smooth. Perfect for cakes and pies.)
1/2 cup water
1 cup + 2 Tbs sugar , divided
5 egg whites
Combine water and 1 cup of sugar in a small saucepan, and stir to blend. Bring to a boil over high heat and cook for 2 to 3 minutes, until a candy thermometer registers 240 degrees and a syrup forms. Remove from heat and cover pan with a lid.
While the sugar is cooking, beat egg whites and 2 tablespoons sugar in a large bowl with an electric mixer on medium speed until soft peaks form. When sugar reaches 240 degrees, with the mixer running, slowly pour hot syrup into whipped whites. Beat until meringue is cool, glossy and stiff peaks form.
Swiss Meringue (Usually baked for decorations or for cookies.)
6 large egg whites
1-1/2 cups sugar
1 tsp vanilla extract
Combine egg whites, sugar and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch (5 to 7 minutes). Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed until stiff, glossy peaks form (about 10 minutes). Use immediately to top pies, or pipe onto parchment paper in small mounds, then bake at 200 degrees for 30-40 minutes until dry and hard to the touch.
6 large egg whites
3/4 cups sugar
pinch salt
1/4 tsp cream of tartar
In a clean metal or glass bowl, combine egg whites and salt. Whip on low speed until eggs are broken up and starting to turn frothy. Add cream of tartar, increase speed to medium and slowly add the sugar (about 2 Tbsp. at a time) while beating until the meringue holds stiff peaks.
NOTE: This recipe can be scaled to any number of egg whites. Add 2 Tbs of sugar for every egg white. For a sweeter meringue, you can increase sugar to 3 Tbs per egg white. Omit the cream of tartar if you are using a copper bowl, as it will interact with the copper and discolor the meringue.
Italian Meringue (Stable, creamy and smooth. Perfect for cakes and pies.)
1/2 cup water
1 cup + 2 Tbs sugar , divided
5 egg whites
Combine water and 1 cup of sugar in a small saucepan, and stir to blend. Bring to a boil over high heat and cook for 2 to 3 minutes, until a candy thermometer registers 240 degrees and a syrup forms. Remove from heat and cover pan with a lid.
While the sugar is cooking, beat egg whites and 2 tablespoons sugar in a large bowl with an electric mixer on medium speed until soft peaks form. When sugar reaches 240 degrees, with the mixer running, slowly pour hot syrup into whipped whites. Beat until meringue is cool, glossy and stiff peaks form.
Swiss Meringue (Usually baked for decorations or for cookies.)
6 large egg whites
1-1/2 cups sugar
1 tsp vanilla extract
Combine egg whites, sugar and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch (5 to 7 minutes). Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed until stiff, glossy peaks form (about 10 minutes). Use immediately to top pies, or pipe onto parchment paper in small mounds, then bake at 200 degrees for 30-40 minutes until dry and hard to the touch.
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