Bake perfect meringues
Whether eaten on its own, topped with fruit and whipped cream or layered into a sandwich or torte, a sweet, crunchy meringue makes a perfect summer dessert. While meringues used to be labour-intensive, they're now quick and easy to make with a good electric mixer. Read on for tips on making the best meringues, plus recipes to try, from simple to elaborate.
Meringues 101
Meringues are, at their simplest, a combination of beaten egg whites and sugar. Beyond that, they come in a number of variations: according to the Joy of Cooking, "Baked meringues can be crisp and dry throughout, crisp on the outside and marshmallowy within, or dry with a cakelike texture."
Plain meringues (often flavoured with vanilla) are common, but you'll also find them with other flavourings, such as chocolate or almond, or with nuts added. They can be small and even cookie-like, in individual servings, or large, to be sliced into portions. Meringue can be used as cake layers, as in the Peaches and Cream Meringue Cake recipe, or even shaped to make fancy desserts, as in Vacherin Snow Eggs recipe, (both at page bottom). Variations are not just in ingredients, but also in cooking technique. According to the Joy of Cooking, "Meringues are crisp or soft depending upon the ratio of sugar to egg whites and the temperature at which the meringue is baked." The authors note that crisp, dry meringues are typically baked in a low-heat oven for as long as two hours, while baking the same mixture at a slightly higher temperature for half the time will yield a meringue that is crispy on the outside and soft on the inside, such as a pavlova, a common dessert in Australia and New Zealand.
What makes a good meringue?
"For me, the perfect meringue is very dry, crisp, crunchy and pale white," says Ann Amernick, author of The Art of the Dessert (Wiley, 2007). "The texture is almost chalk-like and it melts in the mouth without sticking to the teeth in a chewy fashion the way an under-done meringue might. The meringue should break cleanly and not bend."
The authors of the Joy of Cooking agree that meringues should not be browned, and add that when testing meringues for doneness, after letting the test piece cool for five minutes it should be "dry and crisp to the bite."
Cooking secrets
Amernick offers the following suggestions for making perfect meringues:
• Make precise measurements, so that the quantity of egg whites and sugar is correct.
• Use egg whites that are only a few days old.
• Ensure that the bowl and whisk are completely free of any fat or oils, because any oil in the mixture causes the beaten white to lose its volume.
• Don't overbeat or underbeat -- make sure to get the egg whites to the consistency called for in your recipe.
• Use a good electric mixer. "You can beat the whites and sugar by hand," says Amernick, "but why would you want to?"
• If you have a good gas oven, take advantage -- it's the best type for making meringues. "I always like to bake my meringue at 150F for several hours then turn the oven off and let the meringues stay in overnight," she notes. The Joy of Cooking concurs, noting "an overnight rest in an oven with a pilot light is the sure way to get perfect meringues."
The Joy of Cooking also lists some tips on beating egg whites:
• Eggs should be at room temperature, from 65F to 75F (about 18C to 24C).
• Separate the whites properly -- if there's even a speck of yolk, the fat in it will affect the quality of the beaten whites.
• Clean bowl and whisk thoroughly before beating to ensure there is no oil on them -- be especially careful if using a plastic bowl, because it tends to retain grease.
More on meringues
Meringues are a perfect make-ahead dessert, because they store well -- for several weeks in airtight containers at room temperature, according to the Joy of Cooking. Just make sure to add toppings or fillings closer to serving. Compared to cakes and pastries, a meringue is a low-calorie dessert, depending on the filling. For health benefits, go easy on the whipped cream and heavy on fruit toppings. Try the recipes below for desserts that will wow your family or dinner guests.
Recipes to try:
-Individual Pavlovas with Pomegranate and Grenadine
-Macaroon Meringue Torte
-Vacherin Snow Eggs
-Peaches and Cream Meringue Cake
-Strawberries in Chocolate Pavlova
Page 1 of 1
Meringues 101
Meringues are, at their simplest, a combination of beaten egg whites and sugar. Beyond that, they come in a number of variations: according to the Joy of Cooking, "Baked meringues can be crisp and dry throughout, crisp on the outside and marshmallowy within, or dry with a cakelike texture."
Plain meringues (often flavoured with vanilla) are common, but you'll also find them with other flavourings, such as chocolate or almond, or with nuts added. They can be small and even cookie-like, in individual servings, or large, to be sliced into portions. Meringue can be used as cake layers, as in the Peaches and Cream Meringue Cake recipe, or even shaped to make fancy desserts, as in Vacherin Snow Eggs recipe, (both at page bottom). Variations are not just in ingredients, but also in cooking technique. According to the Joy of Cooking, "Meringues are crisp or soft depending upon the ratio of sugar to egg whites and the temperature at which the meringue is baked." The authors note that crisp, dry meringues are typically baked in a low-heat oven for as long as two hours, while baking the same mixture at a slightly higher temperature for half the time will yield a meringue that is crispy on the outside and soft on the inside, such as a pavlova, a common dessert in Australia and New Zealand.
What makes a good meringue?
"For me, the perfect meringue is very dry, crisp, crunchy and pale white," says Ann Amernick, author of The Art of the Dessert (Wiley, 2007). "The texture is almost chalk-like and it melts in the mouth without sticking to the teeth in a chewy fashion the way an under-done meringue might. The meringue should break cleanly and not bend."
The authors of the Joy of Cooking agree that meringues should not be browned, and add that when testing meringues for doneness, after letting the test piece cool for five minutes it should be "dry and crisp to the bite."
Cooking secrets
Amernick offers the following suggestions for making perfect meringues:
• Make precise measurements, so that the quantity of egg whites and sugar is correct.
• Use egg whites that are only a few days old.
• Ensure that the bowl and whisk are completely free of any fat or oils, because any oil in the mixture causes the beaten white to lose its volume.
• Don't overbeat or underbeat -- make sure to get the egg whites to the consistency called for in your recipe.
• Use a good electric mixer. "You can beat the whites and sugar by hand," says Amernick, "but why would you want to?"
• If you have a good gas oven, take advantage -- it's the best type for making meringues. "I always like to bake my meringue at 150F for several hours then turn the oven off and let the meringues stay in overnight," she notes. The Joy of Cooking concurs, noting "an overnight rest in an oven with a pilot light is the sure way to get perfect meringues."
The Joy of Cooking also lists some tips on beating egg whites:
• Eggs should be at room temperature, from 65F to 75F (about 18C to 24C).
• Separate the whites properly -- if there's even a speck of yolk, the fat in it will affect the quality of the beaten whites.
• Clean bowl and whisk thoroughly before beating to ensure there is no oil on them -- be especially careful if using a plastic bowl, because it tends to retain grease.
More on meringues
Meringues are a perfect make-ahead dessert, because they store well -- for several weeks in airtight containers at room temperature, according to the Joy of Cooking. Just make sure to add toppings or fillings closer to serving. Compared to cakes and pastries, a meringue is a low-calorie dessert, depending on the filling. For health benefits, go easy on the whipped cream and heavy on fruit toppings. Try the recipes below for desserts that will wow your family or dinner guests.
Recipes to try:
-Individual Pavlovas with Pomegranate and Grenadine
-Macaroon Meringue Torte
-Vacherin Snow Eggs
-Peaches and Cream Meringue Cake
-Strawberries in Chocolate Pavlova
Page 1 of 1
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Mari Hughes wrote:
2009-09-22 10:50 AM