Looking for a great meringue recipe
Preferably, one that has a crunch to the outside, but is a little soft on the inside. Bonus points if I can make it in a small batch. Thanks!
5 Comments
Cristina S.May 23, 2013
I just wanted to thank you all for the advice!
This is what I ended up with: http://theroamingkitchen.net/eton-mess-with-rhubarb-gin-jam-and-lemon-basil-meringue/
This is what I ended up with: http://theroamingkitchen.net/eton-mess-with-rhubarb-gin-jam-and-lemon-basil-meringue/
sdebrangoMay 23, 2013
OH WOW!!! what a perfectly beautiful creation. Love the flavors, the meringue came out perfectly and really love the basil and lemon.
drbabsMay 22, 2013
Christina, I make meringues with 2 egg whites, 2/3 cup sugar and a pinch of kosher salt. The salt really helps the meringues hold their shape. If you have an electric oven, heat it to 350, make your cookies, put them in the oven and turn it off. They'll be crunchy on the outside and soft in the inside in about 3 hours. If you have a gas oven, turn the oven down to the lowest setting (170 in my oven), and start checking them at about 2 hours. See this recipe--it really is everyone's favorite. http://food52.com/recipes...
darksideofthespoonMay 22, 2013
My meringue is pretty much the same as above posted. It is my absolute favorite, called a Swiss Meringue. Swiss Meringues (and buttercreams) mean the egg white and sugar are cooked over a double boiler. My recipe is
Egg white
Sugar
I use a scale and weigh out the exact same weight of both. I.e., 100g egg white and sugar. (works out to about 3 whites and 1/2 cup sugar, just like PP's recipe above). Then it's the same instructions as PP posted. I love cooking out the sugar with the white, that way you know there will be no grit in your final product. The cool thing is, you can also use brown sugar and make brown sugar meringues!
Egg white
Sugar
I use a scale and weigh out the exact same weight of both. I.e., 100g egg white and sugar. (works out to about 3 whites and 1/2 cup sugar, just like PP's recipe above). Then it's the same instructions as PP posted. I love cooking out the sugar with the white, that way you know there will be no grit in your final product. The cool thing is, you can also use brown sugar and make brown sugar meringues!
sdebrangoMay 22, 2013
I use this recipe all the time.
Small batch too!!
3 egg whites
1/2 cup sugar
Put egg whites and sugar into the bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form and meringue is cool, about 10 minutes.
I pipe onto whatever you are making and either use the torch or put in the broiler until browned and crispy, it's super silky and creamy on the inside.
Small batch too!!
3 egg whites
1/2 cup sugar
Put egg whites and sugar into the bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form and meringue is cool, about 10 minutes.
I pipe onto whatever you are making and either use the torch or put in the broiler until browned and crispy, it's super silky and creamy on the inside.
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