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 porții
Cuisine: french, american
Ingredients: 1 lingură cornstarch; 2 lingură cold water; 0,5 cană boiling water; 3 buc. egg white from large eggs, at room temperature; 6 lingură granulated sugar; 1 linguriță vanilla extract; 1 un praf salt; 0,25 linguriță cream of tartar (opțional)

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.

O rețetă originală de Forkin

Durată totală: 55 min.
Porții: 8
Dificultate: Medie
Per porție: 48 kcal

Dietă vegetariană

Informații despre alergeni: poate conține ouă și lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

slurry

1 lingurăcornstarch
2 lingurăcold water
0,5 canăboiling water

meringue

3 buc.egg white, from large eggs, at room temperature
6 lingurăgranulated sugar
1 lingurițăvanilla extract
1 un prafsalt
0,25 lingurițăcream of tartar(opțional)

Ustensile

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

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

67%Scor

Calorii: 48,1kcal
Proteine: 1,4g
Carbohidrați: 10,5g
Grăsimi: 0g
Fibre: 0g
Zahăr: 9,5g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store the finished dessert, covered, in the refrigerator.

Reîncălzire

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