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 annosta
Cuisine: french, american
Ingredients: 1 rkl cornstarch; 2 rkl cold water; 0,5 kuppi boiling water; 3 kpl egg white from large eggs, at room temperature; 6 rkl granulated sugar; 1 tl vanilla extract; 1 hyppysellinen salt; 0,25 tl cream of tartar (valinnainen)

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 55 min
Annoksia: 8
Vaikeustaso: Keskitaso
Annosta kohti: 48 kcal

Kasvisruoka

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

slurry

1 rklcornstarch
2 rklcold water
0,5 kuppiboiling water

meringue

3 kplegg white, from large eggs, at room temperature
6 rklgranulated sugar
1 tlvanilla extract
1 hyppysellinensalt
0,25 tlcream of tartar(valinnainen)

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

67%Pisteet

Kalorit: 48,1kcal
Proteiini: 1,4g
Hiilihydraatit: 10,5g
Rasva: 0g
Kuitu: 0g
Sokeri: 9,5g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store the finished dessert, covered, in the refrigerator.

Uudelleenlämmitys

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