Our NYC Holiday Market is open—this weekend only! Come see us »
🔕 🔔
Loading…

My Basket ()

All questions

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!

asked by Cristina Sciarra over 3 years ago
5 answers 3213 views
2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 3 years ago

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.

9a61d3c7 2821 4579 8601 c61c43d1c19f  img 0472
added over 3 years ago

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!

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

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...

16f72ccb 3197 434b a946 8e9e68a3715f  cristina 014 web final
added over 3 years ago

I just wanted to thank you all for the advice!

This is what I ended up with: http://theroamingkitchen...

Bec21e1f c865 4703 b306 e16b6415fd1f  dsc 0036

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 3 years ago

OH WOW!!! what a perfectly beautiful creation. Love the flavors, the meringue came out perfectly and really love the basil and lemon.