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 adag
Cuisine: french, american
Ingredients: 1 ek. cornstarch; 2 ek. cold water; 0,5 csésze boiling water; 3 db egg white from large eggs, at room temperature; 6 ek. granulated sugar; 1 tk. vanilla extract; 1 csipet salt; 0,25 tk. cream of tartar (opcionális)

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.

Forkin eredeti receptje

Teljes idő: 55 p
Adag: 8
Nehézség: Közepes
Adagonként: 48 kcal

Vegetáriánus

Allergéninformáció: a következőket tartalmazhatja: tojás és tej. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

slurry

1 ek.cornstarch
2 ek.cold water
0,5 csészeboiling water

meringue

3 dbegg white, from large eggs, at room temperature
6 ek.granulated sugar
1 tk.vanilla extract
1 csipetsalt
0,25 tk.cream of tartar(opcionális)

Eszközök

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

Elkészítés

Lépésről lépésre

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

Adagonként

Tápérték

67%Pontszám

Kalória: 48,1kcal
Fehérje: 1,4g
Szénhidrát: 10,5g
Zsír: 0g
Rost: 0g
Cukor: 9,5g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

Őrizd meg frissen

Tárolás

Store the finished dessert, covered, in the refrigerator.

Újramelegítés

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