Meringue That Will Not Bead Or Create Wateriness Recette

Say goodbye to weeping meringues! This foolproof recipe, adapted from Jackie Olden's "Come Into the Kitchen," guarantees a perfectly smooth, stable meringue that won't bead or get watery. Even better, it holds its shape beautifully for a second day! This meringue is the secret to a stunning, professional-looking pie. Learn the simple trick to meringue perfection!

Préparation 15 min

Cuisson 25 min

Calories 346.4 kcal

Protéines 21g

Note Soyez le premier

Meringue That Will Not Bead Or Create Wateriness

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Meringue That Will Not Bead Or Create Wateriness

4 large egg whites
1 teaspoon ice water
1/8 teaspoon cream of tartar (this is a better stabilizer than baking powder for meringue)
Granulated Sugar

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Meringue That Will Not Bead Or Create Wateriness? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Meringue That Will Not Bead Or Create Wateriness

In a medium bowl, combine 4 large egg whites, 1 teaspoon ice water, and 1/8 teaspoon cream of tartar. Beat with a wire whisk or electric mixer until stiff, glossy peaks form.
Perform the 'fork test': Insert a fork into the meringue. If it stands upright without falling over, your egg whites are ready.
Gradually add 1/2 cup granulated sugar, one tablespoon at a time, while continuing to beat. Fold each addition in gently before adding more.
Once all the sugar is incorporated, beat the meringue on high speed for another minute to ensure it is very stiff and glossy.
Preheat oven to 425°F (220°C).
Before piping, ensure the pie crust is completely cool. Gently spread the meringue evenly over the pie filling, ensuring it seals the edges of the crust to prevent weeping.
Bake for 5-7 minutes, or until lightly golden brown. Watch carefully to avoid over-browning.
Cool completely on a wire rack before refrigerating.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

304g

Fat

Carbs

25g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Italian French The Americas American Southern Vegetarian Gluten Free Summer Recipes Holiday Recipes Baking 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Healthy 5 Ingredients Or Less Pies And Tarts Desserts Eggs Dairy Easy Low Fat Eggs Dietary Low Cholesterol Low Saturated Fat Healthy 2 Low In Something

Questions fréquentes

Combien de temps faut-il pour préparer Meringue That Will Not Bead Or Create Wateriness ?

Meringue That Will Not Bead Or Create Wateriness prend environ 40 minutes du début à la fin — environ 15 minutes de préparation et 25 minutes de cuisson.

Combien de calories contient Meringue That Will Not Bead Or Create Wateriness ?

Meringue That Will Not Bead Or Create Wateriness contient environ 346.4 calories par portion, avec environ 21 g de protéines, 25 g de glucides et 0 g de lipides.

De quels ingrédients ai-je besoin pour Meringue That Will Not Bead Or Create Wateriness ?

Les principaux ingrédients de Meringue That Will Not Bead Or Create Wateriness sont Egg Whites, Ice Water, Baking Powder, Granulated Sugar. Consultez la liste complète avec les quantités ci-dessus.