How to Cook Perfect Meringue

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Meringue Meringues This must be the most popular egg-white recipe of all, whipped with fine sugar into tall, stiff shining peaks, then very lightly baked so that the surface is crisp and the centre is soft and chewy. The tricky bit is whisking the egg whites, but the way the meringues are cooked is important, too. Separate the eggs into a clean, large bowl, preferably metal or glass. You can have Meringue using 2 ingredients and 7 steps. Here is how you cook it.

Ingredients of Meringue

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

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. 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.

Meringue step by step

  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.

A meringue's charm is in its quirky peaks so don't worry about being too neat. 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 [.] In its simplest form, meringue is made up of just egg whites and sugar. 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.