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人分
Cuisine: french, american
Ingredients: 1 大さじ cornstarch; 2 大さじ cold water; 0.5 カップ boiling water; 3 個 egg white from large eggs, at room temperature; 6 大さじ granulated sugar; 1 小さじ vanilla extract; 1 ひとつまみ salt; 0.25 小さじ cream of tartar (お好みで)

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によるオリジナルレシピ

合計時間: 55 分
人数: 8
難易度: 普通
1人分: 48 kcal

ベジタリアン

アレルゲン情報： 卵、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

slurry

1 大さじcornstarch
2 大さじcold water
0.5 カップboiling water

meringue

3 個egg white, from large eggs, at room temperature
6 大さじgranulated sugar
1 小さじvanilla extract
1 ひとつまみsalt
0.25 小さじcream of tartar(お好みで)

調理器具

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

作り方

手順

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

1人分

栄養情報

67%スコア

カロリー: 48.1kcal
たんぱく質: 1.4g
炭水化物: 10.5g
脂質: 0g
食物繊維: 0g
糖類: 9.5g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store the finished dessert, covered, in the refrigerator.

温め直し

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