What is the difference between Italian and French meringue?
Swiss meringue is smoother, silkier, and somewhat denser than French meringue and is often used as a base for buttercream frostings. Italian meringue (shown below) is made by drizzling 240-degree Fahrenheit sugar syrup into whites that have already been whipped to hold firm peaks.
Should meringue be put on hot or cold filling?
Make sure you’re spreading your meringue over a hot — not cooled — pie filling. Otherwise, your meringue will bake on top, but the cooled pie filling won’t get hot enough to cook the meringue on its bottom in the short 15 to 20 minutes needed to bake a meringue.
How do you keep the crust from getting soggy in a lemon meringue pie?
Blind Bake The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
Are old eggs better for meringue?
If some egg yolk gets into the white, try to remove it with a piece of egg shell. If loads of yolk gets into the white, start again. Older egg whites are best for meringues, as it is easier to beat their runnier whites to create more volume.
Is Swiss or Italian meringue better?
What is the most stable meringue?
Italian meringue
1. Italian meringue is the most stable of the three because it requires hot sugar syrup to be drizzled into whipped egg whites so you get beautiful, fluffy peaks. It’ll be satiny in texture and will give you tall, proud peaks when you frost your cakes or pipe onto a cake or tart.
Can you over whip meringue?
AVOID OVER BEATEN MERINGUE The foam bubbles in over-beaten egg whites become too big and cannot maintain their structure. When folded into a batter, the bubbles lose their bond and look lumpy. In the oven, they pop and deflate. Over-beaten meringue takes on a coarse and grainy appearance.
How do you keep a meringue pie from weeping?
Beat the mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn’t start breaking down and “leaking” during chilling.
Do I need cream of tartar in meringue?
Q: Can you make meringue without adding cream of tartar? Yes, but the acid in the cream of tartar makes for a sturdier meringue that is less prone to weeping. If you’d rather use lemon juice as an acidic ingredient rather than cream of tartar, add about 1/2 teaspoon juice for every egg white in your recipe.
How do you make a Mile High Lemon Meringue Pie?
We wanted our Mile-High Lemon Meringue Pie recipe to produce a tall and fluffy topping, so we made the meringue with a hot sugar syrup, and added a bit of cream of tartar to the egg whites before we beat them. This ensured that the meringue was cooked through and stable enough to be piled high on top of the filling.
How long do you cook Mile High meringue for?
Makes enough for 1 (9-inch) pie. Spread Mile-High Meringue over hot filling, sealing edges. Bake at 325°F for 20 to 22 minutes or until meringue peaks are lightly browned. Let cool completely on a wire rack (about 1 hour).
How do you bake a pie with meringue topping?
Use this basic meringue recipe for any pie. Preheat the oven to 325°F. Bake the pie with meringue topping for about 12 to 15 minutes, or until golden brown. Let pie cool before slices and serving.
Is lemon meringue pie good in summer?
A slice of cool, creamy lemon meringue pie is the perfect summer treat. Read the full recipe after the video. In the dog days of summer, there’s no sweet relief like a slice of cool, creamy lemon meringue pie.