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 porsiyon
Cuisine: french, american
Ingredients: 1 yemek kaşığı cornstarch; 2 yemek kaşığı cold water; 0,5 su bardağı boiling water; 3 adet egg white from large eggs, at room temperature; 6 yemek kaşığı granulated sugar; 1 çay kaşığı vanilla extract; 1 tutam salt; 0,25 çay kaşığı cream of tartar (isteğe bağlı)

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 tarafından hazırlanan özgün tarif

Toplam süre: 55 dk.
Porsiyon: 8
Zorluk: Orta
Porsiyon başına: 48 kcal

Vejetaryen

Alerjen bilgisi: yumurta ve süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

slurry

1 yemek kaşığıcornstarch
2 yemek kaşığıcold water
0,5 su bardağıboiling water

meringue

3 adetegg white, from large eggs, at room temperature
6 yemek kaşığıgranulated sugar
1 çay kaşığıvanilla extract
1 tutamsalt
0,25 çay kaşığıcream of tartar(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

67%Puan

Kalori: 48,1kcal
Protein: 1,4g
Karbonhidrat: 10,5g
Yağ: 0g
Lif: 0g
Şeker: 9,5g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store the finished dessert, covered, in the refrigerator.

Yeniden ısıtma

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