The Best Meringue Recipe
How to Make Meringue

The best meringue recipe. How to make meringue. Recipe for meringue that will not weep or break down the next day. Recipe for a perfect meringue topping.



Lemon meringue pie recipe topped with this meringue recipe.

How Do You Make Meringue That Won't Break Down?

A common problem with meringues is that they tend to be unstable. They can shrink and leak after 24 hours. There is a way to circumvent this decomposition, but it isn't necessary or worth the extra trouble if the meringue will be eaten within 24 hours.

Mix 1 tablespoon of cornstarch with an equal amount of white sugar in a small saucepan over medium heat. Wisk in half a cup of water until the mixture is smooth. Heat to boiling. The slurry will quickly become a thick, translucent paste. Remove the pot from the heat and set it aside while you whip up the egg whites.

Recipe for Meringue Topping

In order for egg whites to whip up properly, they should be whipped in a glass, ceramic, or metal (not plastic) bowl that is perfectly clean and dry.

Bring the egg whites to room temp before beginning.

Separate the egg whites, one at a time, into a clean cup. This way, if a bit of yolk gets into one, it won't ruin the whole meringue recipe. Just set that egg aside and try again with a fresh egg and a fresh cup. Your goal is to keep any trace of egg yolk out of the mix.

Ingredients

  • 4 large egg whites
  • Half a teaspoon of vanilla extract
  • 1/4 teaspoon cream of tarter
  • Half a cup of white sugar
  • Instructions

    1. Beat the egg whites on low speed until they become foamy.

    2. Add the vanilla and cream of tartar and beat the mixture on medium speed until soft peaks form.

    3. Gradually add the sugar while beating the meringue on high speed until stiff peaks form.

    4. Add the cornstarch paste, 1 tablespoon at a time, and beat until all the paste is well incorporated.

    If the meringue is being used to top a pie, begin spreading it around the outer edges first making sure to attach it to the crust. This will keep it from shrinking away from the crust as it cooks. If you are using it to top a pudding, attach the meringue to the edges of the baking dish.

    Fill the center last and bake.



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