how do you make merangue?

Question

(i don't know if i spelled that right) i just was wondering how you do it and what do you serve it with. thx!!!

Answer 1

MERINGUE

A foam of beaten egg white and sugar. Egg foams were used in pastries much earlier, but the name meringue came from a pastry chef named Gasparini in the Swiss town of Merhrinyghen. In 1720, he created a small pastry of dried egg foam and sugar from which the simplified meringue evolved. Its fame spread and Marie Antoinette is said to have prepared the sweet with her own hands at the Trianon in France.

The most critical factor in making meringue is humidity. Because of its high sugar content, meringue can absorb moisture from the air and become limp and sticky. For best results, make meringue on a bright, dry day.

Be sure that beaters and bowls are clean and completely free of fat or oil because the least bit of fat will prevent beaten egg whites from reaching their full volume. Use only metal or glass bowls. Plastic bowls tend to absorb fat.

After separating eggs, allow the whites to stand at room temperature about 30 minutes before beating so they will reach their fullest volume.

Beat the whites with cream of tartar, using 1/2 teaspoon for each 2 egg whites, until foamy. (Cream of tartar lends stability to egg foams.) When foamy, gradually beat in the sugar, 1 tablespoon at a time. Continue beating until sugar is dissolved and soft peaks form. (If the sugar is not completely dissolved, the meringue will be gritty. Rub just a bit of meringue between thumb and forefinger to feel if the sugar has dissolved.)

There are several kinds of meringues, each suited to a special use. The differences are in the ratio of egg white to sugar, the method of mixing or the method of cooking.
Directions:
Soft Meringue

Used to top pies and puddings. The usual ratio is 2 tablespoons of sugar to 1 egg white. The meringue is beaten until soft peaks form, then swirled over a hot, precooked pie filling or pudding and baked until peaks are lightly browned. A 3-egg-white meringue will cover a 9-inch pie. Bake it in a preheated 350:F. oven 12 to 15 minutes. For a meringue containing more egg whites, bake at 325:F. for 25 to 30 minutes.

Sometimes liquid accumulates between the meringue and the filling. This weeping can be minimized if the filling is hot when the meringue is put on it. On a pie, the meringue should touch the crust all around the edge or it may shrink during baking.

Hard or Swiss meringue

A confection or a foundation for fillings of fruits or puddings. Hard meringue is produced by increasing the proportion of sugar to 4 tablespoons of sugar per egg white and beating until stiff peaks form.

The meringue may be baked on a baking sheet greased with unsalted shortening (not oil) or on a baking sheet lined with waxed paper, brown paper or foil. It may be piped through a pastry tube or shaped gently with a spoon or spatula. It may also be baked in a greased pie plate, cake pan or springform pan depending upon its intended use.

When baked in a pie plate, the meringue forms a delicate crust for such fillings as chocolate or lemon and the result is often known as Angel Pie. Meringue baked in a cake or springform pan is often served with whipped cream and fruit and is called Schaum Torte or Pavlova.

The texture of the finished meringue can be varied from dry and crisp to chewy depending upon the oven temperature and baking time.

Meringue baked or, more properly, dried in a preheated 225:F. oven for 1 to 1= hours until a cake tester or toothpick inserted in the center comes out clean, will be white, dry and crisp. The oven should be turned off and the meringue left in the oven for at least an hour longer. A shorter baking time will produce a chewier center. For a light golden hue, bake at 250:F. for less time or until the center is done as desired.

Hard meringues may be stored for several months in a tightly sealed container with waxed paper between the layers.

If meringue should lose its crispness, reheat it in a preheated 250:F. oven for 15 to 20 minutes.

Italian meringue

Also known as Boiled Frosting, this is made by beating hot sugar syrup into beaten egg whites.

Italian meringue may be used to frost cakes, as a topping like soft meringue, as a base for frozen desserts, baked like hard meringue or may be poached. When folded into whipped cream, it becomes Chantilly Meringue which may be combined with fruit as a filling for Cream Puffs or used as a frosting.

Poached meringues

These are also known as Snow Eggs or Oeufs a la Neige and are often served with custard or fruit sauce. The are also the islands in Floating Island Pudding, Soft, hard and Italian meringue mixtures may be poached.

To poach, drop the meringue mixture by spoonsful onto simmering milk or water and simmer, uncovered, until firm, about 5 minutes. Smaller spoonsful will not need to be turned over but large ones may require turning halfway through the cooking time. Remove from the liquid with a slotted spoon and drain on absorbent paper. Chill until used.

Answer 2

REGULAR MERINGUE Recipe

Makes enough to make 2 or 3, 9 to 10 inch layers or a large shell and cover
This is the best way I know how to make successful meringue. The recipe is from my favorite baker, instructor and author, Nick Malgieri.

6 large egg whites

pinch salt

1-1/2 cups sugar


1. Pour the egg whites into a clean, dry bowl. Begin by whipping the egg whites with a mixer set on medium speed. Add the salt and allow the egg whites to whip until they are white, opaque and begin to hold a soft peak-about 2 to 3 minutes.

2. Increase the speed to high and pour in half the sugar (3/4 cup) in a very slow stream. This should take about 2 minutes.

3. The egg whites should retain a dull appearance. If they become shiny, you are adding the sugar too quickly, it is melting too fast and the meringue is losing air. By the time you have added the first part of the sugar, the egg whites should be very stiff, but not dry and separated. Stop whipping.

4. With a rubber spatula, fold in the remaining sugar, scattering it over the egg whites in three or four additions.

5. Proceed immediately to using, piping or shaping of the meringue before it has a chance to lose air from standing.

Answer 3

Meringue. You take egg whites, not the yolks and you beat them with a mixer. Please tilt the bowl when you are doing this. Gradually add sugar. Beat until you get stiff peaks. Then use the merinque (I guess you're making lemon meringue pie), on top of the pie.

Answer 4

Meringue is egg whites and sugar whipped until stiff and will form peaks with whisk........takes a little time to do........you use it on top of pies and will brown lightly, do not cook too long
You can also make cups and bake them and use for ice cream .... fruit

Answer 5

Berry Meringues:

Notes: You can make the meringues (through step 4) up to 1 day ahead; cool completely, then wrap airtight and store at room temperature. Prep and cook time: about 1 1/2 hours, plus at least 2 hours to cool.

4 large egg whites (1/2 cup) or 1/2 cup refrigerated pasteurized egg whites
1/2 teaspoon cream of tartar
1 cup plus about 2 tablespoons sugar
4 cups blackberries, raspberries, or blueberries (or some of each)
1 cup whipping cream

1. Preheat oven to 225°.

2. In a large bowl, with a mixer (preferably fitted with wire-whisk attachment) on high speed, beat egg whites and cream of tartar until foamy. Gradually add 1 cup sugar, about 1 tablespoon at a time, beating well after each addition and scraping sides of bowl occasionally, until stiff, shiny peaks form (see tip 2 below).

3. Line two 12- by 15-inch baking sheets with cooking parchment or coat sheets with cooking-oil spray or butter. Mound meringue in eight equal portions (a scant 1/2 cup for each) on sheets, spacing at least 3 inches apart. Shape each into a 4-inch round (follow tip 3 below).

4. Bake in preheated oven until meringues sound hollow when tapped and feel firm to the touch, about 1 1/2 hours (1 1/4 hours in convection heat); switch sheet positions halfway through baking. Turn heat off and leave meringues in closed oven until completely cool, 2 to 2 1/2 hours longer. Remove from sheets.

5. Shortly before serving, rinse and drain berries; pat dry with a towel. In a bowl, with a mixer on high speed, beat whipping cream just until soft peaks form. Turn mixer to low and beat in sugar to taste (about 2 tablespoons).

6. Set meringues on dessert plates. Top with whipped cream and berries.

Tips for the perfect meringue

1. A wire-whisk attachment introduces air evenly into whites and creates small bubbles, which are both stronger and more flexible. Make sure the bowl and beaters are clean; any fat can interfere with the formation of the foam.

2. Beating the whites with an acid, like cream of tartar or vinegar, helps coagulate the egg-white protein. You want stiff, shiny peaks. The mixture should feel smooth when you rub it between your fingers.

3. Shape meringue mixture into bowl-shaped rounds with a small, thin spatula. The edges should be a little higher than the centers.

Yield: Makes 8 servings

Answer 6

Meringue recipes work better with eggs that are at least 3 or 4 days old. It is used on pies or to make cookies or make little shaped hearts or nests to put straberries or chocolate in.

Thin, older egg whites whip more easily to a higher volume than thick, fresh egg whites. Once whipped, the foam from thin whites is less stable because the liquid film drains more easily from the bubbles. If volume is more important than stability, then older eggs are better to use. For better stability, a good rule of thumb is to use fresher eggs for meringues, saving older ones for general baking.

Cold eggs separate more easily than those at room temperature because the whites hold together better.

To separate an egg: Crack the egg and hold the shell halves over a bowl. Transfer the yolk back and forth between the halves, letting the white drop into the bowl. Do not cut the yolk (whites containing any yolk will not beat properly). Transfer the yolk to another bowl.

The tiniest bit of fat or egg yolk will wreck a meringue. When separating eggs, if a speck of egg yolk falls into the egg whites, lift it out with an empty eggshell half. Do not try to fish it out with your fingers; the oil on your skin will prevent the egg whites from expanding.

After separating, bring egg whites to room temperature to ensure volume when beating, as warmer eggs whip faster than cold eggs. Egg whites right out of the refrigerator will not whip well. The ideal temperature to whip a common meringue is room temperature, about 70 degrees F. (21 degrees C.). Usually 30 minutes is adequate to obtain room temperature.

Copper, stainless-steel, or glass bowls work best for making meringues. Avoid using plastic bowls for whipping egg whites as they can often harbor traces of grease, which prevents the whites from getting stiff.

Make sure that all your utensils are immaculately clean, completely grease-free, and completely dry. Meringues are very sensitive and they don't like any moisture. Don't make meringues on a rainy or really humid day (remember that they are mostly air and if that air contains a lot of water, it will have an effect). Avoid letting your fingers touch the areas that will come in contact with the egg whites. That way, you'll avoid leaving oils from your hands on the utensils you just washed.

Place the egg whites into a large, tall bowl and set your mixer to medium-high speed. NOTE: I would not hand beat a meringues (too much work). Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the sugar stiffens the foam. As the mixing time increases, the bubbles become smaller and more numerous; this increases the volume and makes a more-stable structure. (A beaten egg white can increase six to eight times its original volume.)

I like to use superfine sugar when making meringue because it dissolves faster than table sugar. When beating egg whites and the recipe calls for sugar, add the sugar at the very end when the whites have formed soft peaks. Gradually add the sugar, a few spoonfuls at a time, beating the whole time. As a general rule, add a total of 1/4 cup of sugar for each egg white.

Do not make meringues that have less than 2 tablespoons of sugar per egg white. If you use any less, the foam will not set and the meringue will shrink. To tell if the sugar is dissolved when you are beating egg whites for meringues, rub a bit of the foam between your fingers. If it feels gritty, the sugar is not dissolved, so keep beating for a few minutes.

By varying the amount of sugar in the final mix, you control how hard or soft the final meringue will be.

you can also make cookies they are great sometime called forgotten kisses because of the way you make them.

Meringue Cookies

3 egg whites
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla

Heat oven to 300 degrees.
Blend egg whites, sugar, salt and vanilla in top of double boiler.
Place over boiling water; beat with rotary beater, scraping bottom and side of pan occasionally, until mixture forms stiff peaks.
Drop mixture by teaspoonfuls onto 2 lightly greased baking sheets.
(Drop all mixture onto the 2 baking sheets; bake only 1 baking sheet at a time.) Bake 12 to 15 minutes or until light brown.
Immediately remove from baking sheet.


For 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 peaks with tips that curl over when the beaters are lifted. For stiff peaks, continue beating egg whites on high speed until they form peaks with tips that stand straight when the beaters are lifted.


For 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. 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.

Meringues will become more done if you bake them at a lower temperature for a longer time. Bake at 325 degrees for 20 to 30 minutes.

Meringue Pies should be stored under an inverted bowl at room temperature. 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.

Answer 7

http://whatscookingamerica.net/Eggs/perfectmeringue.htm
check out the above site for your answer

Answer 8

just dance really fast

Answer 9

go to allrecipes.com!