Recipe: Tasty Meringue

Meringue. Free UK Delivery on Eligible Orders Whether huge, chewy clouds or crisp shells bound by thick whipped cream, meringues are a dessert that always rises to the occasion. A mixture of whipped egg whites and sugar that is baked at a low. Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Meringue Separate the eggs into a clean, large bowl, preferably metal or glass. Gently crack the shell against the. Gently tip the egg whites into a large mixing bowl and use an electric hand whisk to beat the egg whites until they are fluffy and stiff peaks form when the whisk is lifted. You can have Meringue using 2 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Meringue

  1. You need 2 of blanc d'oeufs.
  2. Prepare 150 g of Sucre en poudre.

Continue beating with the electric whisk and add the caster sugar a tablespoonful at a time. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. A meringue's charm is in its quirky peaks so don't worry about being too neat. In its simplest form, meringue is made up of just egg whites and sugar.

Meringue instructions

  1. Préchauffer le four à 180°C.
  2. Battre les blancs en neige.
  3. Ajouter le sucre en poudre délicatement dans la préparation des blancs en neige a l'aide d'une spatule.
  4. Déposer les meringues sur une feuille de papier cuisson.
  5. Cuire dans un premier temps 20 minutes à 120°C.
  6. Cuire 1h à 100°C.
  7. C'est prêt.

The ratio of egg white to sugar and how you handle those two ingredients makes all the difference in the outcome. Using Marcus Wareing's "perfect" recipe as my control, I make two batches of meringues. This recipe makes a sensational stiff and glossy meringue that is baked in a tart tin or pie dish to make a base for pavlova. It can be filled with custard, whipped cream or ice cream and topped with [.] Meringue (/ m ə ˈ r æ ŋ /, mə-RANG; French pronunciation: [məʁɛ̃ɡ]) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour, or gelatin may also be added to the eggs.