How do I make a meringue?

Question

I have a mixing bowl, a whisk, sugar(not icing) and some egg whites. With them, how can I make meringue? Please help me!!!
P.S Do I need icing sugar or just normal sugar?

Answer 1

If you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor.

Making Perfect Meringue
http://whatscookingamerica.net/Eggs/perfectmeringue.htm

Good Meringue
3 egg whites
1/4 teaspoon cream of tartar
3/4 cup white sugar
In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.
http://dessert.allrecipes.com/az/GdMring.asp

Answer 2

Here is how you make it (very simply) with what you have.
I am giving you the exact measurements just incase.

Meringues

4 egg whites
115g / 4 oz sugar

Preheat the oven to Gas Mark 2 / 140 degrees C / 300 degrees F. Whisk the egg whites with an electric whisk or food processor whisk attachment until it forms soft peaks. Gradually add the sugar (while still whisking) and continue whisking until reasonably stiff peaks form. Scoop 12 blobs of the mixture onto greaseproof paper on a baking sheet, and bake for about an hour.


Normal sugar will take longer to dissolve but will have no effect on the taste or texture so go ahead and use it.

Answer 3

there are several types of meringue. you can use regular sugar but it will take a little longer to dissolve. if you have a food processor put the sugar in and give it about 30 seconds on high.

first rule-the bowl and the whip must be free of grease and oil. clean both with vinegar and salt and dont forget to rinse.

second rule-you can have NO egg yolk, NONE. it will inhibit whipping and your meringue will not be everything it can be.

third rule-eggs must be at room temp. making a meringue is about breaking down long proteins into short proteins. this is more easily done when the whites are warm.

fourth rule-add sugar only AFTER you have whipped the whites until they turn from clear to white. then add the sugar SLOWLY and let it incorporate.

i usually make Swiss meringue for 99% of my meringue needs.
bring a sauce pan of water to a boil. make sure that the mixing bowl will fit inside. add the whites and all the sugar, and i use regular sugar not powdered. whisk and use a thermometer. when the mix reaches about 130 degrees take it of the water and straight onto a mixer. I use a kitchen aid stand mixer. whip until cool. this makes an outstanding meringue for butter cream and lemon meringue pies.

Answer 4

Lemon Meringue Pie
Serves 8

1 recipe Flakey Pie Crust (see recipe)
1-1/2 Cup Water
1 Tbsp Sugar Substitute (recommended: Splenda)
4-1/2 Tsp Cornstarch
2 Eggs
1/3 Cup Lemon juice

Meringue:
2 Egg Whites
2 Tbsp Sugar Substitute (recommended: Splenda)
1/2 Tsp Vanilla Extract

Preheat the oven to 325ºF

Cook all ingredients in double boiler until thickened. Pour into a prepared pie shell.

Beat eggs until frothy. Add sugar gradually and continue beating until stiff peaks form. Add vanilla.

Pile meringue onto pie and bake for 15-18 minutes.

Answer 5

Caster sugar, make sure mixing bowl is clean, no grease, whisk up whites till fluffy then fold in the sugar. pipe onto a tray, which has greaseproof paper on and cook in a very slow oven. For best results, turn out a medium heat oven and leave the meringues in overnight....good luck...
chef

Answer 6

Ph62198 - the CIA guy- almost got it right however since you're doing this by hand you will need one more piece of equipment;:
A commercial quality balloon whisk- the individual wires on the whisk should be the diameter of thin[ #9] spaghetti . The need is to incorporate and hold air in the protein structure that you are creating to do this properly you neeed a baloon whisk.You should know that this is a physically tiring process and that you may need to switch arms in the middle of it.
So
all equipment clean and at room temp
eggs yolk free and at room temp
source of acid either of tartar or lemon juice available
have fun

Answer 7

in addition to what you have you need some cream of tartar, your sugar should be fine castor.
divide the sugar in half, take one half of the sugar and put it in a small pot with one teaspoon tartar, brin to a boil, whip your eggwhites and gradually add the rest of your sugar till a stiff peak mix in the boiled water,sugar, cream of tartar mixture, squeeze on lightly oiled dusted baking pans bake at very low heat for at least one hour

Answer 8

If you want to use normal sugar, be sure to use super-fine sugar particles.

Answer 9

a bit of lemon juice is needed too

and icing sugar

Answer 10

Just start dancing.....just kidding I don't know.