This meringue pie topping recipe could bring you creative success in serving your pastry. It is fine top as it can have different size and form. And now I’m gonna tell you how to make meringue topping.
Whisk egg whites with blender, boil sugar in water, cool it until it becomes warm, then add it to whites and continue whisking until it becomes foamy. You could sprinkle a drop of lemon juice, then you’ll get fresh citrus flavor and little sunshine crust on your plate. Bake it in oven. Then cool at room temperature and then refrigerate without any cover. You can keep leftovers in refrigerator. Just loosely wrap each slice. It tastes fine overnight.
Meringue is feathery light and airy concoction that is basically just whisked egg whites and sugar. The mixture is transformed into something magical, a floatable sweet foam that is sturdy enough to be molded and hold shape. That is why with many roles that meringue plays, pie topping is a brilliant idea. The topping is so fluffy, weightless and melt-in -your-mouth amazing no one could resist it. It really takes a creamy pie to the next level with a wonderful textural contrast.
To make the meringue topping we are going to use the basic French meringue. Though the ingredient list is ridiculously short with only four basic ingredients, the technique of making it is the hardest part.
But with a little bit of practice and helpful tips you will be able to whoop up the meringue like a pro. To make the experience painless and effortless you will need a stand up mixer, unless you are up for a bonus arm workout. The sugar is gradually beaten into the egg whites once they have reached soft peaks, and then the mixture is whipped to firm peaks. French meringue is the least stable one that’s is where cream of tartar comes to the rescue. It is our secret ingredient to the perfect meringue.
It’s best to use superfine sugar for the meringue topping, because it dissolves quickly. And make sure your egg whites are at room temperature. This type of meringue is the least stable but also the lightest, which makes it perfect for soufflés and toppings. Adding sugar will decrease the volume of the meringue. So make sure to whip the egg whites first and then gradually add sugar.
To keep your meringue topping pristine white make sure to beat your egg whites in a complete moisture and oil free mixer bowl and not have any traces of egg yolks. In order to do this make sure to crack them on a flat surface, not the edge of your bowl, and separate them while cold, right out of the refrigerator. How to spread meringue topping on pies? It is easier to spread the meringue topping on hot pie filling if possible. And make sure your meringue is cooked through for safe consumption.