It should feel completely smooth when the sugar is dissolved. Tips below from Milk Street Magazine, Fall Soft peaks — Place egg whites in a clean glass or metal bowl not plastic , and beat with an electric mixer on medium speed or with a rotary beater until egg whites form gentle peaks with tips that curl over when the beaters are lifted. Perfect egg whites: To check that you have the perfect egg whites, remove the whisk from the bowl, scoop up some of the whites, and hold the whisk upright.
The foam should form gentle peaks with tips that curve back, apostrophe-like, onto themselves. Mixing soft-whipped meringue with batter — Do not completely fold the soft-whipped egg whites and batter together. Leaving streaks in the mixture is desirable as this helps prevent deflation of both the whites and batter which help produce lighter baked goods. Stiff peaks — Continue beating egg whites on high speed until they form peaks with tips that stand straight when the beaters are lifted. Once you start a making whipped egg whites, continue it straight through and finish it off.
Do not stop halfway to take a break. The meringue is done when it is not runny and when you can hold a spoonful of it upside down and none of it drops off. Also when you swirl a spoon through it and the swirls hold their shape indefinitely.
Make the meringue first — then prepare the filling such as pie filling. Place meringue on the piping-hot filling to begin cooking the bottom of the meringue. The residual heat carried by the filling cooks the base of the meringue ever so slightly, making it less prone to leaking or shrinking. Make sure the meringue completely covers the hot filling right up to the edge of the crust. This helps the bottom of the meringue cook and stick to the filling so it will not slide off the when it is cut.
Use a small spoon or spatula to make high peaks and decorative swirls in the meringue before baking. Meringues will become more done if you bake them at a l ower temperature for a longer time. Bake the meringue at degrees F. Remember a hot filling is important.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.
To cut you perfect baked egg white meringue into serving pieces, use a knife dipped in cold water. There is no simple solution to this problem of storing a meringue-topped pie. This type of pie is best served the day it is made. Remember, meringue pies only last a day or two, and then the meringue starts breaking down. If you place any cooked meringue in the refrigerator no matter how long you baked it , it will bead and weep.
Prepared meringue pies should be stored under an inverted bowl at room temperature. However, custard and cream meringue-topped pies especially when using eggs in the filling al way s have to be kept refrigerated because the filling is perishable. Any pie containing pumpkin, custard, or cream pies are very good breeding grounds for bacteria.
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Every time I make meringue there is a thick clear liquid that forms around the edge of my pie. Also after I cut the pie the same liquid forms in the bottom of the pie. Thanks for the tips.
I have not been able to successfully make meringue cookies yet. I aunderstand a bit more after reading your recipe and explanation of the process. I will try again. Yay, so happy you found it helpful. Good luck on your next meringue cookies! Also, I have a new video coming this Friday Oct 1st on how to make meringue cookies. Hi, Alice. Could you give me the amount of sugar for 3 egg whites please.
Thanks so much. Hi, Pam. I also add 1 tablespoon of cornstarch to prevent beading. My question is, is it safe to not heat the egg whites? And can I add vanilla or another flavor to this recipe? Thanks again for the great post! Hi, Wendey. Thank you for your comment. For French meringue where egg whites are not heated, you definitely need to cook it.
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The science stuff… 3 types of meringue 4 stages of meringue And the recipe for French meringue Plus, 6 tips for making the most stable French meringue If you prefer, you can watch this video too. Contents hide. Prep: 15 minutes. Note: I test all my recipes with both measurements for the most precise and accurate result!
Pingback: What kitchen tools needed to make cake? When I beat egg whites and they sit for a little while before I fold them in when I do there is solution in the bottom of the bowl. Am I not whipping them enough? Hi I was wondering if I can use vanilla extract instead of vanilla bean paste? Thank you! Hi Can I add Splenda instead. I need to avoid sugar! What is the correct amount of Splenda for this recele? Love your blog!!!! Thank you Dr Hasson. I just made White Christmas pie but substituted Spenda for the sugar.
I never could get peaks in my egg mixture although it was doing fine until I added the sugar substitute slowly. The bubbles went away and it turned creamy. Since my husband was watching a basket ball game and kept turning up the television volume, I gave up.
I beat this mixture of egg whites in a clean bowl and Splenda MUCH longer than I beat a sugar merengue for my chocolate and lemon merengue pies. I have been baking like this for 40 years and was trained by 4-H and professional pie makers. Therefore, I do not think that Splenda allows peaks to form with the egg white mixture. I have to admit, I for got to set out my eggs.
That is the variable that might have caused my mixture not to peak. However, as long as I beat them, I cannot believe that this was the reason. Pingback: Mother's Day Gift Guide. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed. Read more. Skip to content Search. Instagram Facebook-f Pinterest-p. April 4, Tutorials. Share on facebook. Share on twitter. Share on pinterest. What Is An Egg White? Foamy Egg Whites To prepare foamy egg whites, whip your fresh, room temperature egg whites in a clean bowl until large bubbles begin to appear.
Soft Peaks Soft peak egg whites will have a slight sheen to them and fine textured bubbles.
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