Classic Meringue Topping
A meringue topping is a light and fluffy mixture made primarily from beaten egg whites and sugar. It is smooth and glossy, with a light and airy texture.
The flavor is sweet, but not overly sweet. It balances the flavors of whatever dessert it tops. It can be shaped into peaks or swirls for decorative purposes.
To make classic meringue, egg whites are whipped until they form stiff peaks, then sugar is gradually added to stabilize the mixture and give it sweetness. It can be broiled in the oven or quickly browned with a kitchen torch to achieve a crispy exterior.
Overall, classic meringue topping adds a delicate sweetness and visual charm to desserts, making it a beloved choice in pastry-making.
Classic Meringue Topping
A classic meringue topping for pies and other desserts.
Equipment
- 1 mixer
Ingredients
- 5 Egg whites room temperature
- 1/4 cup sugar
- 1/4 tsp cream of tartar
Instructions
- Separate egg whites from yolk.
- Whip egg whites until glossy, this step will take a couple of minutes.
- Add cream of tartar and slowly add sugar. Whip until stiff peaks form. To check what stage they are at you will need to stop your blender and slowly lift it out of the egg whites. If the egg whites curl you'll need to whisk a little longer.
- Spoon onto chosen dessert and broil, watching constantly! This step won't take long, don't walk away. Allow to brown. Enjoy!
