Meringue That Will Not Bead or Create Wateriness
Achieve cloud-like perfection with this foolproof recipe for "Meringue That Will Not Bead or Create Wateriness." Designed to deliver glossy, stable peaks with no risk of weeping or bead-forming, this recipe relies on key techniques like gradually incorporating sugar and using cream of tartar for extra stability. With just five simple ingredients—including egg whites, sugar, and a touch of vanilla extract—you’ll create an irresistibly light and fluffy topping ideal for pies or standalone desserts. Follow precise steps to ensure your meringue holds its shape and stays water-free, from properly preparing your tools to sealing the edges for an even bake. Beautifully golden and delightfully airy, this meringue is your go-to solution for achieving professional pastry chef results right at home. Perfect for creating stunning desserts that look as good as they taste!
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 0.25 teaspoon Cream of tartar
- 0.125 teaspoon Salt
- 0.5 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C). If making a meringue topping, spread it on your pie filling before baking.
Ensure your mixing bowl and beaters are completely clean and free of grease. Any grease can prevent proper egg white whipping.
Separate the egg whites from the yolks carefully, making sure no yolk gets into the whites. Use fresh eggs for the best results.
Add the egg whites, cream of tartar, and salt to the mixing bowl.
Using an electric mixer with a whisk attachment, beat the egg whites on medium speed until foamy, about 1-2 minutes.
Gradually add the sugar, 1 tablespoon at a time, while continuing to beat the mixture. This ensures the sugar dissolves properly, preventing beading.
After all the sugar has been added, increase the speed to high and beat until stiff, glossy peaks form. This should take about 5-7 minutes. Check by lifting the beater: the peaks should stand tall but still have a slight curve.
Add the vanilla extract and gently fold it into the meringue without deflating the structure.
If using as a pie topping, spread the meringue over the filling, ensuring it touches the edges of the crust to seal it completely. This prevents shrinkage and weeping.
Bake for 15-20 minutes, or until the meringue is golden brown on top. Check periodically after 12 minutes to avoid over-browning.
Remove from the oven and allow the pie or meringue to cool to room temperature before serving. Cool and set in a dry environment to prevent condensation (wateriness) on the meringue.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 201.2 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 343 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
