Zutaten für Meringue From Powdered Egg White
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Zubereitung von Meringue From Powdered Egg White
- Preheat your oven to 200°C (400°F).
- In a large, clean mixing bowl, whisk together 1/4 cup (50g) granulated sugar and 2 large egg white powder (approximately 40g; adjust based on the number of egg whites in your powdered egg white package).
- Add 2 tablespoons (30ml) of cold water to the bowl. Beat on low-medium speed for 3-5 minutes until the mixture is completely smooth and resembles a thick paste. Scrape down the sides of the bowl as needed.
- Increase the mixer speed to high. Gradually add the remaining 1/2 cup (100g) granulated sugar and 1 teaspoon of vanilla extract, ensuring that it's thoroughly incorporated before adding more.
- Continue beating on high speed until stiff, glossy peaks form (approximately 5-7 minutes). The meringue should be stiff enough to hold its shape but not dry or crumbly. Scrape down the sides of the bowl as needed.
- Spread the meringue evenly over your hot pie filling, ensuring it reaches the edges of the crust to create a good seal.
- Bake for 10-15 minutes, or until the meringue is lightly browned and firm to the touch. Keep a close eye to prevent burning.
- Let the pie cool completely before serving to allow the meringue to fully set.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
604g
Fat
0g
Carbs
50g
