Meringues

Soft Meringues (For pie)

Ingredients

3 egg whites
1/4 tsp (1 mL) lemon juice
1/4 cup (50 mL) sugar

Directions

Beat egg whites with lemon juice until frothy
Gradually beat in sugar until mixture forms soft peaks.
To obtain stiff peaks, continue beating .
Spread over hot filling. Bake in 220° C (425° F) oven for 4 to 5 minutes or until meringue is golden or microwave on mediun high (70%) for 3 to 4 minutes or until set.

Tips

Use a glass or metal bowl; plastic bowls can have a greasy film which can prevent foaming. Check to be sure sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger. If it feels gritty, beat a little longer. Separate the eggs while still cold. Be sure no yolk slips in with the white to interfere with the foam formation. Let egg whites stand at room temperature for about 20 minutes after separating. They will whip to a greater volume than if beaten when cold.

Makes enough for a 9 inch (23cm) pie.

Preparation time: 5 minutes

Cooking time: 4 minutes

 

Hard Meringue (For cookies, other desserts)

Ingredients

6 egg whites, at room temperature
1/8 tsp (0.5 mL) cream of tartar
2 cups (500 mL) sugar
1 tsp (5 mL) vanilla extract
1 tbsp (15 mL ) white vinegar

Directions

Preheat oven at 140° C (275° F). Grease 2 baking sheets.
In a large mixing bowl, beat egg whites with electric mixer until foamy. Add the cream of tartar and continue beating until it forms soft peaks.
Gradually add sugar, 2 tbsps (30 mL) at a time, into egg whites, beating constantly until sugar is dissolved. Add vanilla and vinegar and beat until whites are very stiff and shiny, about 10 minutes more.
Place about 1/2 cup (125 mL) of the meringue on one of the prepared baking sheets. Using your hands, pull the meringue into a peak to resemble a large chocolate kiss. Smooth the sides. Repeat with remaining meringue.
Bake until meringues are lightly browned, about 45 minutes. Cool completely on wire racks.

Makes 8 large meringues

Preparation time: 15 minutes

Baking time: 45 minutes

Tips

See Tips for Soft Meringues (above).

To bake meringues, spray baking sheets with non stick vegetable coating or line with parchment paper. To form practical and fanciful shapes, pipe meringue with a pastry bag or gently shape with a spoon or spatula.