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The Case for Meringue

The Case for Meringue



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Confession: I adore meringue—I even prefer it to whipped cream! To me, it's just yummier, more marshmallowy-smushy-wonderful, texture-wise. I also love it because guess how much saturated fat it contains? Zilch. Whipped cream, however? You've gotta be careful with that stuff; an innocent 2-tablespoon dollop packs in about 4 grams sat fat. That may not seem like much, but what are you putting that dollop on? Chances are it's something like pie, where there's maybe some butter in the crust, and hence more unhealthy sat fat. For me, I like to deploy the sat fat where it has the biggest impact, and that's the crust. I'll stick with my sat-fat-free meringue topping.

Eating healthy should still be delicious.

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My favorite type of meringue is Italian meringue—made simply by whipping egg whites and cream of tartar together until foamy or till soft peaks form, then whipping in a super-hot sugar syrup which cooks the egg whites to a safe temperature. That way, you don't have to bake the meringue; you can eat it straight from the bowl! Even better, it whips up glossy and thick and shiny and perfect. Here's a quick video tutorial to show you just how easy it is.


Mary Berry's lemon meringue pie recipe

Preheat the oven to 180°C. Get rid of the pastry case from the fridge and prick the base all more than with a fork. Scrunch up a piece of baking paper, unfold and use to line the pastry case. Fill with the ceramic baking beans and bake the pastry case blind for 15 minutes.

Feb four, 2019 - Mary Berry shows you how to make an effortless lemon meringue pie with no soggy bottoms in sight. It is a combo that is as classic as Mary herself.

Push the biscuit base into a 23cm pie dish and use the back of a spoon to even it out. Location in the fridge to firm up. For the lemon filling: Mix the condensed milk, lemon juice, zest and the three egg yolks. Set aside the whites for the meringue. Pour the lemon mixture into the biscuit base and set aside. For the meringue:

Mary Berry's lemon meringue pie recipe. 77 · Mary Berry shows you how to make an effortless lemon meringue pie with no soggy bottoms in sight. Recipe by BBC iPlayer. 1. ten components. Make. six Lemons, zest and juice. Refrigerated. 1 Egg, big cost-free-variety. four Egg whites, cost-free-variety. six Egg yolks, cost-free-variety. Baking & Spices.

I want to bring a lemon meringue pie to a celebration on a perform evening, so I will not have time to do it earlier in the day. I want to make components of it ahead of time and just do the final meringue browning at the finish.

Mary berry meringue chewy recipe. Study how to cook wonderful Mary berry meringue chewy . Crecipe.com provide fine choice of excellent Mary berry meringue chewy recipes equipped with ratings, testimonials and mixing strategies. Get a single of our Mary berry meringue chewy recipe and prepare scrumptious and healthful treat for your household or mates. Great appetite!

Make the pastry: sift the flour and icing sugar into a big bowl. Add the butter and rub in with the fingertips till the mixture resembles fine breadcrumbs.

Jun 23, 2015 - Mary Berry shows you how to make an effortless lemon meringue pie with no soggy bottoms in sight. It is a combo that is as classic as Mary herself.

Stir the cooled lemon filling and pour into the pastry case. Cover quite gently with big dessertspoonfuls of the meringue topping, beginning at the sides then functioning your way into the middle, and gently swirl the best. Bake for 25 minutes or till the meringue is set and quite lightly browned. Leave to cool prior to removing from the tin.

Oct three, 2019 - Mary Berry shows you how to make an effortless lemon meringue pie with no soggy bottoms in sight. It is a combo that is as classic as Mary herself.

Weekend Cooking: Lemon Meringue Pie Final week I produced Mary Berry's Lemon Meringue Pie, and I have been pondering the way that I have, in impact, been mastering the distinctive fundamentals of baking. A couple of years ago I would not have basically attempted creating this.


Classic Meringue Pie Topping

There's nothing quite like a fluffy, dreamy meringue to top your pie. It's not hard to pull off, but it's the kind of recipe where you want your bowl and beaters to be absolutely clean and the egg whites, which get whipped with a little bit of cream of tartar, to be at room temperature. This will help to produce the most consistent and stable volume in your meringue.

There are three basic types of meringue: French, Italian, and Swiss. This meringue pie topping, known as a French or common meringue, is a simple combination of egg whites whipped with sugar. It's the easiest type of meringue to make. Italian meringue is made by slowly adding hot melted sugar as you beat the egg whites, while Swiss meringue is made by whipping sugar and egg whites together over heat.

French meringue makes a delicious topping for a chocolate, banana, or lemon meringue pie or tart. A two-egg meringue is enough for a tart or a pie with moderate height, while a three-egg is best for a larger pie or a tall meringue. Cream of tartar is used in this recipe because it offers a little more stability to the delicate whipped egg whites. If you don't have cream of tartar, you can leave it out and the recipe should still work. If you can find superfine sugar, it is the best sugar to use in a meringue, since it dissolves easily for a creamy result.

For safety, a meringue must be cooked to the safe minimum temperature of 160 F. Do not eat meringue raw, since it contains raw egg whites.


My Top 5 Baking Tips for home bakers

  1. Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking this Lemon meringue tart. A short recipe alone not able to call out all the details that you need to pay attention to while baking therefore most of my recipes contain important information about ingredients and technique
  2. Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. In general, replacing egg, using gluten-free flour, skipping certain ingredients etc. will always have an impact on your baking incl. this Lemon meringue tart recipe
  3. For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method if you want consistent results
  4. Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
  5. Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking desserts


Fill a wide pot with at least 1 1/2 inches of water, with a thick ring of crumpled tinfoil placed inside to act as a "booster seat." Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, cream of tartar, and vanilla seeds (if using) in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175°F (79°C), between 8 and 10 minutes. Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes. Use immediately.

You can toast the sugar for this meringue in just 30 minutes with my "quick" technique or use sugar as a pie weight to toast it passively. In that case, after transferring the sugar to a new container, check to make sure it's grease-free by running a finger across the interior of the foil lining. If it feels greasy, it means the sugar was exposed to the dough and able to wick away some of the butter. While trace amounts of fat won't prevent Swiss meringue from foaming, they will adversely impact its overall volume and stability.


Lemon Meringue Pie Baking Tips:

  • Don’t try making anything with meringue on a humid day. I mean do it if you want to, but know the meringue won’t set up as well.
  • Be sure to temper the filling to get a smooth custard (see above, and see recipe below).
  • Make sure you start beating the egg whites and get them to soft peaks BEFORE starting to sprinkle in the sugar. And make sure to sprinkle in the sugar gradually don’t dump it in. Then beat until glossy stiff peaks appear, but be careful not to overbeat.
  • Make sure you gently spread the meringue all the way to tough the inner edges of the pie crust, all the way around. Otherwise the meringue will shrink as it cooks, and possibly get a little weepy, or liquidy, underneath (none of this is terrible, and it will still taste amazing, but we are going for maximum eye appeal of course).
  • Do your best to form those lovely swoopy peaks and valleys, which is how the meringue get broweed on the top edges of the peaks. Again, an offset spatula is amazing for this.

German Rhubarb Cake with Meringue

The recipe for this German rhubarb cake with meringue topping was given to me by my best friend’s mom, Frau Schubing, while I still went to Gymnasium in Germany which was quite a few years ago. I remember scribbling down the recipe on an old envelope that I still own and which survived all the moves and even made it to the US with me. Frau Schubing and also my best friend Gaby are fantastic bakers and cooks. You will never leave their houses without being invited to sit down and join a family meal. If you are short on time you will be offered coffee and cake and to visit just for a little while. There is always a fresh baked cake in their kitchens waiting to be shared with friends and family.

In this cake the sour note of the rhubarb is perfectly complemented by the sweet meringue. It is sitting on a delicious crust containing roasted almonds. What else do you need?

I have been baking this German rhubarb cake with meringue topping during rhubarb season ever since. It is my husband’s absolute favorite and he requests it every year for his birthday.

Don’t miss out on baking this German rhubarb cake with meringue topping. It is out of this world!


Mango meringue pie

I’ve used tinned pulp because it’s easier to find than fresh Indian mangoes – look for it in specialist Asian food stores or on the world food section of any big supermarket. You will need a sugar thermometer.

Prep 40 min
Cook 1 hr 25 min
Serves 8

For the filling
1 x 850g tin kesar or alphonso mango pulp
1 lime,
a small slice (about ⅛th) cut off and set aside for the meringue, the rest juiced
4 large egg yolks
1 tbsp cornflour

70g caster sugar
130g unsalted butter

For the pastry
225g plain flour, plus extra for dusting
110g cold unsalted butter
, cut into cubes, plus extra for greasing
40g icing sugar
1 large egg
, beaten

For the meringue
120g caster sugar
100g golden syrup
60g water
4 large egg whites

1 small pinch
salt

Put the mango pulp and lime juice in a large saucepan, weigh the pan and make a note of it. Put the pan over a medium heat, bring the pulp to a simmer, then turn down the heat and reduce, stirring occasionally to ensure the base doesn’t burn, for about 40 minutes, until the pan is 300g lighter.

Meanwhile, put the flour, butter and sugar in a food processor and blitz until the mixture resembles fine breadcrumbs. With the motor still running, pour in the beaten egg and process until the mix just comes together into a dough. Turn out on to a worktop, knead briefly until smooth, then wrap and chill in the fridge for 20 minutes.

Grease the sides and base of a 23cm metal tart tin with butter. Dust a worktop and rolling pin with flour, then roll out the pastry to 3mm thick. Line the tin with the pastry, leaving a 2cm overhang, prick the base with a fork, then chill for another 20 minutes. Line the pastry case with greaseproof paper, fill with baking beans and blind bake for 15 minutes at 190C (180C fan)/390F/gas 6. Remove the beans and paper, and bake for 20 minutes more, until the pastry is crisp and golden. Set aside to cool, then trim the excess pastry.

To make the filling, stir the yolks, cornflour and sugar through the mango pulp over a medium-low heat for five minutes, until steam starts to rise. Continue stirring over the lowest heat for another minute, then turn off the heat and stir in the cold butter until melted. Cool to room temperature, then pour into the pastry case and chill in the fridge.

For the meringue, melt the sugar, syrup and water in a small saucepan, then boil until it reads 110C on a sugar thermometer. Put the egg whites and salt in a bowl, squeeze in the reserved slice of lime and whisk to soft peaks. Once the syrup reaches 118C, gradually whisk it into the egg whites, until stiff and glossy. Using a piping bag or palette knife, arrange the meringue over the top of the tart, then caramelise the edges under a hot grill or with a blowtorch before serving.


To make the pastry: Sift the flour into a bowl and rub in the butter, then add 2tbsp cold water and mix with a round-bladed knife to a dough. Knead to a round, then roll it out and line the tin. Chill for 30 minutes.

Set the oven to 200°C/392°F/Gas Mark 6. Prick the pastry base, then line it with foil. Bake for 15 minutes. Take out the foil and bake for a further 8-10 minutes until it’s browned. Take out of the oven and turn the oven temperature down to 150°C/302°F/Gas Mark 2.

To make the filling: Put the drained pineapple in a pan and crush it with a wooden spoon. Add the cornflour made into a paste with 2tbsp of the fruit juice. Bring to the boil over a low heat. Take off the heat and quickly stir in the egg yolks with a knob of butter. Set aside.

To make the meringue: Whisk the egg whites until stiff. Whisk in half the sugar, then add the rest of the sugar, a tablespoonful at a time.

Spread the filling in the pastry case. Put the meringue on top, using a palette knife, and bake for 20-25 minutes until just tinged brown. Cool for about an hour before serving with cream, if you like.


Set the oven to 220°C/425°F/Gas Mark 7 and place a baking sheet in the oven to heat up.

Roll the pastry out and line the pie plate. Prick the base and pinch the edges to pattern them. Chill for 10-15 minutes.

To make the filling : Mix together the condensed milk, egg yolks, lemon rind and juice. Pour the mixture into the pastry case.

To make the meringue : Whisk the egg whites until stiff, then gradually whisk in the sugar. Spoon the meringue on top of the pie, either leaving it just in the centre or covering the top of the pie completely.

Place the pie on the hot baking sheet and turn the oven temperature down to 190°C/375°F/Gas Mark 5 and bake for 30-35 minutes, until the meringue has turned a light golden colour and the pastry is cooked.

Remove the pie from the oven and serve warm or at room temperature.


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