Classic Meringue
Updated Nov. 21, 2024
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4egg whites
- 1cup sugar
- 1teaspoon vanilla extract
Nutritional analysis per serving (4 servings)
210 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 0 grams dietary fiber; 50 grams sugars; 3 grams protein; 44 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Whisk the egg whites, sugar and vanilla together in the bowl of a heavy mixer or another metal bowl. Place over a pan of gently simmering water. Whisk constantly until the mixture is hot and the sugar is melted, about 4 minutes.
- Step 2
Remove the bowl from the pan and beat with a mixer until the meringue is completely cool, white and fluffy, about 8 to 10 minutes.
To Cover a Pie
- Step 3
Preheat the oven to 375 degrees. Spread the meringue over the top of the pie, leaving it swirled with peaks. Bake until the tips of the meringue are browned, about 10 minutes.
To Make Cookies
- Step 4
Preheat the oven to 200 degrees. Gently fold in 1 cup of ground walnuts, if desired. Line 2 baking sheets with parchment paper. Fill a pastry bag fitted with a plain -inch tip with the meringue. Pipe the meringue onto the parchment in 1-inch mounds. Bake until dry and crisp, about 1 to 2 hours.
To Make Meringue Shells
- Step 5
Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Use a glass or another round object that is 3 inches in diameter as a guide to draw 6 circles on the parchment paper.
- Step 6
Turn the paper over. Fill a pastry bag fitted with a i-inch star or plain tube with the meringue. Starting at the inside rim of one of the circles, pipe meringue in a spiral, filling the circle. Form the sides of the shell by piping 2 circles on top of each other around the rim. Repeat with the remaining circles. Bake until dry and crisp, about 1 to 2 hours. Fill with whipped cream and fresh berries.
Private Notes
Comments
This resulted in a gluey white mass that would not hold any kind of shape, never mind peaks. Research on other sites says to whip egg whites BEFORE adding the sugar, and in fact the result of not whipping them enough is exactly what I got here. So if you're making meringues, look elsewhere....
This is a Swiss meringue and not the best technique for a pie topping. A more typical French meringue for pie is made by whipping room temperature egg whites with 1/4 t of cream of tartar until foamy, then adding 2T of sugar per egg white 1 tablespoon at a time until fully dissolved. Continue to beat until stiff peaks form, then top pie and bake for 10-15 minutes at 350F. This recipe has much more sugar and I'd only use it for hard meringues.
For meringue shells, had in oven for nearly 3 hours to get dry and crisp
I'd never tried this technique before and it came out great. I didn't bake it and the meringue didn't weep at all in the fridge. I added a pinch of salt.