This is the meringue recipe you need. Use it as a meringue for pies, cakes, and bars - it is perfect toasted! The best part? No Raw Eggs. My Swiss Meringue recipe and is super stable and fluffy, making it perfect for piping and swooping. It is made with a ratio rather than a set amount of egg whites, so can be made with whatever you have on hand!
Hi hi! I am just popping in to share my easy meringue recipe with you! Having a back pocket meringue recipe is an essential, and this one is perfect. It is super stable, fluffy, and really easy to make. Cooking the egg whites and sugar together over a double boiler before you whip it into fluffy clouds means that it is ready to go straight out of the mixer. Use it as a meringue topping for pies or bars, and torch to perfection for that delicious toasty finish.
My favourite part about my meringue recipe is that you can start with any amount of egg whites, making it the perfect recipe to use up leftover egg whites! You simply weigh your egg whites, work out how much sugar to use, and go from there!
This meringue recipe makes enough to generously cover one 9" pie - it is the best meringue for lemon meringue pie - feel free to scale it up or down as you see fit!
Italian Meringue vs French Meringue vs Swiss Meringue
There are a few different kinds of meringue which can get a little confusing! It has to do with how they are made.
Swiss Meringue, which is my personal favourite meringue, is made by cooking the egg whites and sugar together over a double boiler. This brings the egg whites to a temperature that means that it doesn't need to be cooked again so is amazing for adding as a topping and torching with a blow torch. Because the egg whites have been cooked, this makes for a super stable and fluffy meringue that can hold its shape when swooped or piped.
Italian Meringue also has 'cooked' egg whites, but they are heated by making a sugar syrup and streaming it into the meringue as it whips. This also creates a stable meringue but I hate messing around with a sugar syrup, which is why I prefer the Swiss meringue method.
French Meringue is 'uncooked' where you whip the egg whites and add the sugar and whip until fluffy. This is my least favourite of the three - it has raw eggs, is super easy to over whip, and doesn't last at all well. This is probably the meringue you are most used to making - once you try Swiss I promise you you won't go back.
A game changing meringue tip: Use a ratio!
While the no raw eggs thing is amazing, the best part about this recipe (and making things by weight) is that you can weigh out your egg whites that you have on hand, and work out how much sugar you need, and then go from there! This is perfect for if you have made an egg yolk heavy recipe and have the whites stored to use for something else.
The ratio for a meringue is 1:1.5, so weigh your egg whites, and multiply that amount by 1.5 to calculate the amount of sugar you need to use.
Burnt Meringue is SO delicious
My favourite way to toast the meringue is using a blow torch. I just have one from the hardware store - the brand is 'bernzomatic'. I find them to be much better and more reliable / heavy duty than a culinary torch and a tank of gas will last you for a long time.
Blow torching the meringue is an amazing way to add a toasty taste, not to mention it is super fun. I usually try to leave it as close to serving as possible to torch my meringue.
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Foolproof, Fluffy Meringue: The Ultimate Guide
- Author: Erin Clarkson
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Prep Time: 10 minutes -
Cook Time: 2 minutes
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Total Time: 12 minutes
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Yield: 8 Servings 1x -
Category: Meringue -
Method: Stovetop -
Cuisine: American
Pin RecipeDescription
This is the meringue recipe you need. Use it as a meringue for pies, cakes, and bars - it is perfect toasted! The best part? No Raw Eggs. My Swiss Meringue recipe and is super stable and fluffy, making it perfect for piping and swooping. It is made with a ratio rather than a set amount of egg whites, so can be made with whatever you have on hand!
Ingredients
- 150g egg whites, at room temperature (see notes for scaling the recipe)
- 225g granulated sugar
- vanilla bean paste (optional)
Instructions
- Measure the egg whites and granulated sugar into the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully, until it no longer feels gritty when rubbed between your fingers, and it registers at least 160°f / 70°c on a thermometer.
- Carefully transfer to a stand mixer fitted with the whisk attachment. Add the vanilla bean paste. Whip on high speed until stiff peaks just start to form - you do not want the meringue to dry out too much or it will not shape nicely. It should be glossy and slightly stiff. This step can also be done with a handheld electric mixer but it may take a little longer.
- Use immediately as desired.
Notes
The great thing about my meringue recipe is that it is done by ratio - so you just weigh the amount of egg whites, multiply by 1.5 to get the quantity of sugar that you need, and then go from there. I use this amount to make a generous meringue to top a pie, but you can scale as needed.
The post Foolproof, Fluffy Meringue: The Ultimate Guide appeared first on Cloudy Kitchen.
