Dessert

Never Fail Egg White Meringue

Name: Never Fail Egg White Meringue
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 8 racions
Cuisine: french, american
Ingredients: 1 cs cornstarch; 2 cs cold water; 0,5 tassa boiling water; 3 u egg white from large eggs, at room temperature; 6 cs granulated sugar; 1 ct vanilla extract; 1 pessic salt; 0,25 ct cream of tartar (opcional)

This meringue uses a cooked cornstarch base to create a wonderfully stable topping that won't weep or shrink. It's perfect for pies and other baked desserts, yielding a glossy, firm meringue every time. The simple technique guarantees great results even for beginner bakers.

Una recepta original de Forkin

Temps total: 55 min
Racions: 8
Dificultat: Mitjana
Per ració: 48 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir ous i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

slurry

1 cscornstarch
2 cscold water
0,5 tassaboiling water

meringue

3 uegg white, from large eggs, at room temperature
6 csgranulated sugar
1 ctvanilla extract
1 pessicsalt
0,25 ctcream of tartar(opcional)

Estris

spatula · mixing bowl · small saucepan · electric mixer · whisk

Elaboració

Pas a pas

1
In a small saucepan, whisk together the cornstarch and cold water until no lumps remain.
Uns 1 min
Nota de cuina: Making a smooth slurry now prevents lumps in the final mixture.
2
Carefully pour the boiling water into the saucepan while whisking constantly.
Uns 1 min
3
Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and becomes clear, about 2-3 minutes.
Uns 3 min
Nota de cuina: The mixture will go from cloudy to translucent as the cornstarch cooks.
4
Remove the cornstarch gel from the heat and transfer it to a small bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool completely to room temperature.
Uns 30 min
Nota de cuina: The gel must be completely cool before adding it to the egg whites, otherwise it will deflate them.
5
In a very clean, dry mixing bowl using an electric mixer, beat the egg whites, salt, and optional cream of tartar on medium speed until foamy.
Uns 2 min
Nota de cuina: Any trace of grease or yolk in the bowl will prevent the egg whites from whipping properly.
6
Increase the mixer speed to medium-high and gradually add the granulated sugar, one tablespoon at a time, beating well after each addition.
Uns 4 min
Nota de cuina: Adding the sugar slowly allows it to dissolve completely, resulting in a smooth, not gritty, meringue.
7
Continue beating until the meringue is thick, glossy, and holds soft peaks when the beaters are lifted. Beat in the vanilla extract.
Uns 3 min
8
Add the completely cooled cornstarch gel to the meringue.
Uns 1 min
9
Beat on high speed until the meringue is very stiff, glossy, and holds firm peaks.
Uns 2 min
Nota de cuina: The meringue is ready when you can turn the bowl upside down without it sliding out.
10
Spread the meringue immediately over your pie filling, ensuring it touches the crust all around, and bake according to your pie recipe, typically at 175°C (350°F) for 12-15 minutes until golden brown.
Nota de cuina: Sealing the meringue to the crust prevents it from shrinking away from the edges as it bakes.

Per ració

Nutrició

67%Puntuació

Calories: 48,1kcal
Proteïnes: 1,4g
Hidrats de carboni: 10,5g
Greixos: 0g
Fibra: 0g
Sucre: 9,5g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store the finished dessert, covered, in the refrigerator.

Com reescalfar-ho

This meringue is typically served at room temperature or chilled and does not require reheating.