What is Meringue?

• by Judi on Sep 5, 2007

Meringue (pronounced muh-RANG) is generally a dessert topping made from a mixture of superfine (caster) sugar and eggs. The mixture is beaten until stiff. It’s is spread over pies or custards forming peaks. It is sometimes put in the oven to very lightly brown, making a soft meringue with browned peaks.

Meringue recipes may call for added flavoring, e.g. vanilla or coconut. Meringue is very light, airy and sweet. Cream of Tartar may be used in some recipes as a binding agent. Cream of Tartar helps stabilize eggs and give more volume to beaten egg whites.

Meringue may also be used as cookies - baked itself in the oven; not to be browned, but rather, should be very crispy and dry. Don’t refrigerate to prevent sogginess.

In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites till stiff. This type of meringue is safe to use without cooking. It will not deflate for a long while and can be either used on pies and baked Alaska, or spread on a sheet and baked for meringues.

A soft meringue, used on pies, is made with recipes calling for a small amount of sugar. While meringue cookies calls for more sugar (generally 1/4 c. to 1 egg white, is a standard ratio for meringue cookies).

Superfine sugar dissolves easier and quicker in the egg whites, making for a better meringue. To make your own superfine sugar, pour required sugar into a food processor for 30 seconds or until super fine.

How to make Pie Meringue
Meringue Recipe 2

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