How to Prepare Tasty Basic Meringue

Basic Meringue. In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks. Meringue is a basic mixture of egg whites and sugar that whips up into a voluminous mixture of fluff that is light and airy.

Italian meringues are made by beating a hot sugar syrup into the egg whites. Combine egg whites, lemon juice, and vanilla in the bowl of an electric mixer. In its simplest form, meringue is made up of just egg whites and sugar. You can cook Basic Meringue using 3 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Basic Meringue

1. Prepare of Egg white's.
2. You need of Caster Sugar.
3. Prepare of Vanilla Extract tsp. for every 4 egg white's.

The ratio of egg white to sugar and how you handle those two ingredients makes all the difference in the outcome. Meringue is a fairly simple process; by following the directions and using the tips outlined below, you will be a meringue master! Here's how we make it: Beat the egg whites using a mixer on medium speed (or by hand) until they are broken up and frothy. Add the cream of tartar, salt, and vanilla extract.

Basic Meringue step by step

1. Best too use the whisk attachment to a Electric Kenwood Food Mixer (other Brands are available),the see through Plastic guard stops the raw egg white's from splashing everywhere - so fast spin until soft peaks form.
2. Then add the caster sugar - One tablespoon at a time and then maybe lightly whisk and then add another tablespoon of sugar and then whisk that - and so on..
3. Put some Baking Parchment on a Baking Tray,put some blobs of unsugared whisked up egg white's on the bottom of the Baking Parchment too stick the Baking Parchment to the Baking Tray and then either add 6 heaped blobs of sweetened whisked up egg white's,or put a whole load on and form a shallow bowl inside - and then bake in the oven at Gas Mark 1 for about 1 hour and 30 minutes..
4. Turn the oven off - and just leave your meringue there for 12 or 24 hours and then peel off the Baking Parchment and then enjoy eating the meringue,in some kind of way..

In this recipe adapted from Australian cookbook author Odette Williams, French meringue is baked until perfectly crisp on the outside and gooey and marshmallow-like on the inside. Place egg whites in a stand mixer bowl fitted with a whisk and whip until stiff peaks hold and meringue does not slide out when bowl is turned upside. Gradually add in sugar and then vanilla and vinegar. 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.