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 porcií
Cuisine: french, american
Ingredients: 1 lyžica cornstarch; 2 lyžica cold water; 0,5 šálka boiling water; 3 ks egg white from large eggs, at room temperature; 6 lyžica granulated sugar; 1 lyžička vanilla extract; 1 štipka salt; 0,25 lyžička cream of tartar (voliteľné)

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.

Originálny recept od Forkin

Celkový čas: 55 min
Porcie: 8
Náročnosť: Stredná
Na porciu: 48 kcal

Vegetariánske

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Príprava

Suroviny

slurry

1 lyžicacornstarch
2 lyžicacold water
0,5 šálkaboiling water

meringue

3 ksegg white, from large eggs, at room temperature
6 lyžicagranulated sugar
1 lyžičkavanilla extract
1 štipkasalt
0,25 lyžičkacream of tartar(voliteľné)

Vybavenie

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

Postup

Krok za krokom

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

Na porciu

Výživové údaje

67%Skóre

Kalórie: 48,1kcal
Bielkoviny: 1,4g
Sacharidy: 10,5g
Tuky: 0g
Vláknina: 0g
Cukry: 9,5g

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Správne uchovanie

Skladovanie

Store the finished dessert, covered, in the refrigerator.

Ohrievanie

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