Best Classic Meringue Recipes

CLASSIC LEMON MERINGUE PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

CLASSIC MEYER LEMON MERINGUE TART RECIPE BY TASTY

Steps:

• Make the Meyer lemon curd: Fill a small pot halfway with water and bring to a boil. Place a medium heatproof bowl over the pot, making sure the bottom of the bowl is not touching the water. Reduce the heat to medium-low. Add the Meyer lemon juice, sugar, salt, eggs, and egg yolks to the bowl and cook, whisking constantly, for 10 minutes, until the mixture is smooth and foamy. Add the butter, a cube at a time, whisking continuously until melted and incorporated and the curd thickens. If the mixture has curdled, strain through a fine-mesh strainer into a clean bowl.
• Make the meringue. In a small pot, combine the water and sugar and boil over medium-high heat until the temperature reaches 180°F (82°C), about 10 minutes.
• Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy.
• Increase the mixer speed to high and slowly pour in the hot sugar syrup. Whip until stiff peaks form, 6-8 minutes.
• Add the Meyer lemon curd to the tart shell and spread in an even layer. Dollop the meringue on top of the curd. Use a kitchen torch to toast the meringue until light golden brown. Chill the tart in the refrigerator for one hour until ready to serve.
• Slice and serve.
• Enjoy!

CLASSIC LEMON MERINGUE PIE

Steps:

• Put the rack in the middle, preheat the oven to 160°C (325°F).
• Lemon Filling: In a saucepan, combine the sugar, cornstarch, salt, lemon zest, and water. Bring to a boil over medium heat, stirring constantly until it thickens (the preparation must reach a boil to allow the starch to thickens). Reduce the heat and cook for 1 minute. Remove from the heat and set aside 75 ml (1/3 cup) of this mixture for the meringue.
• In a bowl, combine the egg yolks, butter and lemon juice with a whisk. Whisk in a ladle of the hot mixture, and then pour back into the saucepan and stir (if the yolks were added directly to the hot mixture, they could coagulate and form lumps). Return to the heat and bring back to a boil, stirring constantly. Reduce the heat and cook for 1 minute to cook the yolks. Set aside. ?.
• French Meringue: In a bowl, beat the egg whites with the cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Whisk in the reserved curd mixture (adding a little starch to the meringue prevents it from forming water droplets on its surface as it cools).
• Reheat the filling and pour into the pie shell. Spoon the meringue over the filling (a hot filling cooks the underside of the meringue, which prevents seeping from the pie). Spread evenly, taking care to touch the edge of the crust. Form decorative peaks. Bake for about 20 minutes or until the meringue is golden brown.
• Let cool completely at room temperature, about 5 hours. Preferably enjoyed the same day.

CLASSIC CUPCAKES WITH LEMON MERINGUE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.)
• Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
• For Meringue: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the egg whites, sugar, lemon juice and zest, cream of tarter and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, about 5 minutes. Add a few drops of desired food coloring and continue beating until it holds stiff peaks.
• To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe meringue on top of each cupcake. Use the back of a spoon to create peaks and valleys in the cupcake as desired.

CLASSIC MERINGUE

Steps:

• Combine egg whites and salt in mixing bowl of electric mixer. Beat at medium speed until opaque and loosely foamy. Increase speed to high and add sugar in a slow stream down side of mixer. Beat until stiff and shiny.