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 porcji
Cuisine: french, american
Ingredients: 1 łyżka cornstarch; 2 łyżka cold water; 0,5 szklanka boiling water; 3 szt. egg white from large eggs, at room temperature; 6 łyżka granulated sugar; 1 łyżeczka vanilla extract; 1 szczypta salt; 0,25 łyżeczka cream of tartar (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 55 min
Porcje: 8
Trudność: Średni
Na porcję: 48 kcal

Wegetariański

Informacja o alergenach: może zawierać jaja i mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

slurry

1 łyżkacornstarch
2 łyżkacold water
0,5 szklankaboiling water

meringue

3 szt.egg white, from large eggs, at room temperature
6 łyżkagranulated sugar
1 łyżeczkavanilla extract
1 szczyptasalt
0,25 łyżeczkacream of tartar(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

67%Ocena

Kalorie: 48,1kcal
Białko: 1,4g
Węglowodany: 10,5g
Tłuszcz: 0g
Błonnik: 0g
Cukry: 9,5g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store the finished dessert, covered, in the refrigerator.

Odgrzewanie

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