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 porcij
Cuisine: french, american
Ingredients: 1 žlica cornstarch; 2 žlica cold water; 0,5 skodelica boiling water; 3 kos egg white from large eggs, at room temperature; 6 žlica granulated sugar; 1 žlička vanilla extract; 1 ščepec salt; 0,25 žlička cream of tartar (neobvezno)

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.

Izvirni recept avtorja Forkin

Skupni čas: 55 min
Porcije: 8
Zahtevnost: Srednje
Na porcijo: 48 kcal

Vegetarijansko

Informacije o alergenih: lahko vsebuje jajca in mleko. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

slurry

1 žlicacornstarch
2 žlicacold water
0,5 skodelicaboiling water

meringue

3 kosegg white, from large eggs, at room temperature
6 žlicagranulated sugar
1 žličkavanilla extract
1 ščepecsalt
0,25 žličkacream of tartar(neobvezno)

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

67%Ocena

Kalorije: 48,1kcal
Beljakovine: 1,4g
Ogljikovi hidrati: 10,5g
Maščobe: 0g
Vlaknine: 0g
Sladkorji: 9,5g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

Store the finished dessert, covered, in the refrigerator.

Pogrevanje

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