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 porcí
Cuisine: french, american
Ingredients: 1 lžíce cornstarch; 2 lžíce cold water; 0,5 hrnek boiling water; 3 ks egg white from large eggs, at room temperature; 6 lžíce granulated sugar; 1 lžička vanilla extract; 1 špetka salt; 0,25 lžička cream of tartar (volitelné)

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.

Originální recept od Forkin

Celkový čas: 55 min
Počet porcí: 8
Obtížnost: Střední
Na porci: 48 kcal

Vegetariánské

Informace o alergenech: může obsahovat vejce a mléko. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Příprava surovin

Suroviny

slurry

1 lžícecornstarch
2 lžícecold water
0,5 hrnekboiling water

meringue

3 ksegg white, from large eggs, at room temperature
6 lžícegranulated sugar
1 lžičkavanilla extract
1 špetkasalt
0,25 lžičkacream of tartar(volitelné)

Vybavení

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

Postup

Krok za krokem

1
In a small saucepan, whisk together the cornstarch and cold water until no lumps remain.
Přibližně 1 min
Poznámka kuchaře: Making a smooth slurry now prevents lumps in the final mixture.
2
Carefully pour the boiling water into the saucepan while whisking constantly.
Přibližně 1 min
3
Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and becomes clear, about 2-3 minutes.
Přibližně 3 min
Poznámka kuchaře: 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.
Přibližně 30 min
Poznámka kuchaře: 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.
Přibližně 2 min
Poznámka kuchaře: 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.
Přibližně 4 min
Poznámka kuchaře: 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.
Přibližně 3 min
8
Add the completely cooled cornstarch gel to the meringue.
Přibližně 1 min
9
Beat on high speed until the meringue is very stiff, glossy, and holds firm peaks.
Přibližně 2 min
Poznámka kuchaře: 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.
Poznámka kuchaře: Sealing the meringue to the crust prevents it from shrinking away from the edges as it bakes.

Na porci

Výživové hodnoty

67%Skóre

Kalorie: 48,1kcal
Bílkoviny: 1,4g
Sacharidy: 10,5g
Tuky: 0g
Vláknina: 0g
Cukry: 9,5g

Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.

Uchovejte správně

Skladování

Store the finished dessert, covered, in the refrigerator.

Ohřívání

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