Meringue That Will Not Bead or Create Wateriness
Achieve cloud-like perfection with this foolproof recipe for "Meringue That Will Not Bead or Create Wateriness." Designed to deliver glossy, stable peaks with no risk of weeping or bead-forming, this recipe relies on key techniques like gradually incorporating sugar and using cream of tartar for extra stability. With just five simple ingredients—including egg whites, sugar, and a touch of vanilla extract—you’ll create an irresistibly light and fluffy topping ideal for pies or standalone desserts. Follow precise steps to ensure your meringue holds its shape and stays water-free, from properly preparing your tools to sealing the edges for an even bake. Beautifully golden and delightfully airy, this meringue is your go-to solution for achieving professional pastry chef results right at home. Perfect for creating stunning desserts that look as good as they taste!
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 0.25 teaspoon Cream of tartar
- 0.125 teaspoon Salt
- 0.5 teaspoon Vanilla extract
Directions
Step 1
Preheat the oven to 350°F (175°C). If making a meringue topping, spread it on your pie filling before baking.
Step 2
Ensure your mixing bowl and beaters are completely clean and free of grease. Any grease can prevent proper egg white whipping.
Step 3
Separate the egg whites from the yolks carefully, making sure no yolk gets into the whites. Use fresh eggs for the best results.
Step 4
Add the egg whites, cream of tartar, and salt to the mixing bowl.
Step 5
Using an electric mixer with a whisk attachment, beat the egg whites on medium speed until foamy, about 1-2 minutes.
Step 6
Gradually add the sugar, 1 tablespoon at a time, while continuing to beat the mixture. This ensures the sugar dissolves properly, preventing beading.
Step 7
After all the sugar has been added, increase the speed to high and beat until stiff, glossy peaks form. This should take about 5-7 minutes. Check by lifting the beater: the peaks should stand tall but still have a slight curve.
Step 8
Add the vanilla extract and gently fold it into the meringue without deflating the structure.
Step 9
If using as a pie topping, spread the meringue over the filling, ensuring it touches the edges of the crust to seal it completely. This prevents shrinkage and weeping.
Step 10
Bake for 15-20 minutes, or until the meringue is golden brown on top. Check periodically after 12 minutes to avoid over-browning.
Step 11
Remove from the oven and allow the pie or meringue to cool to room temperature before serving. Cool and set in a dry environment to prevent condensation (wateriness) on the meringue.
Nutrition Facts
| Serving size | (335.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 838.5 |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 514.7mg | 0% |
| Total Carbohydrate 203.8g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 201.2g | |
| Protein 14.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 9.6mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 343.4mg | 0% |
Source of Calories