Meringues have been around since the early 1600's and they seem to have started in the cookie form. They are simple to make and, when prepared properly will be crisp and dry, yet melt in your mouth. They are made with just a few simple ingredients.
 |
| Julian's Meringue Cookies |
There are several types of meringue you should understand. The French meringue, or basic meringue, is the method best known to home cooks. Fine white granulated sugar is beaten into room temperature egg whites.
The so-called Italian meringue is actually credited to the French chef Lancelot de Casteau in 1604. It is made with boiling sugar syrup. This creates a much more stable soft meringue which can be used in various pastries without collapsing. I often use this for 'mile high lemon pie' where you want a very tall meringue that won't collapse. It can also be used to make decorations or for baked Alaska. Swiss meringue is whisked over a simmering pan of water to warm the egg whites and fully dissolve the sugar, and then whisked steadily until it cools. This forms a dense, glossy marshmallow-like meringue similar to the Italian meringue.
Cookie Notes: Below I give you the recipe for the basic meringue cookie, but you can use an Italian or Swiss meringue technique to make them as well. The cookies may be a little soft immediately after being removed from the oven but will stiffen as they cool. To minimize stickiness on humid or rainy days, allow the meringues to cool in a turned-off oven for an additional hour (for a total of 2) without opening the door, then transfer them immediately to airtight containers and seal. Cooled cookies can be kept in an airtight container for up to 2 weeks.
Ingredients
3/4 cup sugar
2 teaspoons cornstarch
4 large egg whites
3/4 teaspoon vanilla extract
1/8 teaspoon table salt
Instructions
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 225F degrees. Line two baking sheets with parchment paper. Combine sugar and cornstarch in small bowl.
In stand mixer fitted with whisk attachment, beat egg whites, vanilla, and salt at high speed until very soft peaks start to form (peaks should slowly lose their shape when whisk is removed), 30 to 45 seconds. With mixer running at medium speed, slowly add sugar mixture in steady stream down side of mixer bowl. Stop mixer and scrape down sides and bottom of bowl with silicone spatula. Return mixer to high speed and beat until glossy, stiff peaks have formed, usually another 30-90 seconds.
Place meringue in pastry bag fitted with 1/2-inch plain tip or large zip-lock bag with 1/2 inch of corner cut off. Pipe meringues into 1 1/4-inch-wide mounds about 1 inch high on baking sheets, 6 rows of 4 meringues on each sheet. (Don't make them larger as they will not dry properly when baking.) Bake 1 hour, rotating pans front to back and top to bottom halfway through baking. Turn off oven and allow meringues to cool in oven 1-2 hours. Under cooked meringues will stick to the parchment. You'll know they are fully done when they release easily. Remove from oven and let cool to room temperature before serving or storing in an air-tight container, about 10-15 minutes.
FOR THE ITALIAN MERINGUE:
1/2 cup water
1 cup sugar
4 large egg whites
Pinch table salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 225F degrees. Line two baking sheets with parchment paper. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 to 6 minutes (mixture will become slightly thickened and syrupy and should register about 220F-240F degrees). Remove from heat and set aside while beating whites.
With electric mixer fitted with the whisk attachment, beat whites in large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue becomes very thick and shiny and the bottom of the bowl is no longer hot, about 5 to 9 minutes.
Place meringue in pastry bag fitted with 1/2-inch plain tip or large zip-lock bag with 1/2 inch of corner cut off. Pipe meringues into 1 1/4-inch-wide mounds about 1 inch high on baking sheets, 6 rows of 4 meringues on each sheet. (Don't make them larger as they will not dry properly when baking.) Bake 1 hour, rotating pans front to back and top to bottom halfway through baking. Turn off oven and allow meringues to cool in oven 1-2 hours. Under cooked meringues will stick to the parchment. You'll know they are fully done when they release easily. Remove from oven and let cool to room temperature before serving or storing in an air-tight container, about 10-15 minutes.
If using for pie topping:
Do not prepare baking sheets. Preheat oven to 350F with rack placed in center of oven. Using silicone spatula, mound meringue over cream or lemon pie filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn brown, about 6 minutes. Transfer to wire rack and let cool completely, about 1 hour. Serve immediately.
Comments
Post a Comment