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TIPS FOR MERINGUES |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best TIPS FOR MERINGUES recipe on the web!! Meringue, a froth of egg white, sugar and air, can make a melt-in-your-mouth soft topping for pies, such as Lemon Meringue Pie, or a hard, crispy shell to cradle cream fillings, fruit or ice cream, such as for Lemon Meringue Torte. Here are tips for making successful meringues every time: Pick a cool, dry day to make meringue. If it’s humid or rainy, the sugar in the meringue will absorb moisture from the air and make the meringue sticky and spongy. The meringue also may get beads, or drops, of sugar syrup on the surface. Start with cold eggs. You’ll want to separate them very carefully, because even a speck of yolk in the whites will keep the whites from fluffing up fully during beating. To prevent contamination from the outside of the shell, don’t pass the egg yolk back and forth between the shell halves. To separate eggs, use an egg separator. So that the egg whites will really fluff up during beating, let them stand at room temperature for 30 minutes before beating. Or put the whites in a microwavable bowl and microwave uncovered on High for about 10 seconds per egg white to bring them to room temperature. Don’t heat them for more time in the microwave; if you heat them too long they’ll cook through. Beat in sugar slowly, about 1 tablespoon, at a time so that your meringue will be smooth and not gritty. Continue beating until the meringue stands in stiff, glossy peaks when you lift the beaters out of the mixture. Soft Meringue Spread the meringue over the hot pie filling right up to the crust all the way around so that it will "seal." If the meringue is sealed, it won’t shrink or weep, or ooze, liquid after baking. With a table knife or metal spatula, swirl the meringue into points to make it look light, fluffy and pretty. So the meringue won’t shrink as it cools, make sure the pie isn’t placed in a draft. Hard Meringue A hard meringue shell should be thoroughly dry after baking. If not baked long enough, it will be limp and gummy. Cool hard meringue shells in the oven--with the heat turned off--for as long as the recipe suggests so they will be dry and crisp. To keep them crisp, store meringue shells in a container with a tight-fitting lid. Fill hard meringue shells just before serving so they don’t absorb moisture from the filling and become chewy, unless the recipe gives other directions. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Apple Dumplings Baked Apples Strawberry Shortcakes Chocolate-Dipped Strawberries Pineapple Upside-Down Cake Gingerbread Boston Cream Pie Hot Fudge Sundae Cake Chocolate Mousse Brownie Dessert TOASTING NUTS, COCONUTS AND SESAME SEEDS Hot Chocolate Soufflé TIPS FOR CHEESECAKES Turtle Cheesecake New York Cheesecake Cream Puffs Bread Pudding with Whiskey Sauce Tiramisu Ladyfingers English Trifle Baked Custard Rich Chocolate Custard Creamy Stirred Custard Raspberry Stirred Custard Chocolate Mousse Crème Brûlée Rice Pudding Vanilla Pudding Orange Bavarian TIPS FOR MERINGUES Meringue for 9-Inch Pie Meringue Shell Lemon Meringue Torte Cherry-Berries on a Cloud TIPS FOR ICE CREAM Vanilla Ice Cream Fresh Lemon Sherbet Fresh Berry Frozen Lemonade Sorbet TIPS FOR DESSERT SAUCES Hot Fudge Sauce Glossy Chocolate Sauce Divine Caramel Sauce Butterscotch Sauce Lemon Sauce Raspberry Sauce Orange Sauce Sweetened Whipped Cream DESSERT BASICS LEARN WITH BETTY--BEATING WHIPPING CREAM MICROWAVING BAKED APPLES BAKING IN A WATER BATH BEATING EGG WHITES STOP THE SPATTER |
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