Sinfully Easy Delicious Desserts by Alice Medrich

Author:Alice Medrich
Language: eng
Format: epub
Publisher: Artisan
Published: 2012-06-13T16:00:00+00:00

HOW TO MAKE MERINGUE WITHOUT A RECIPE

My ratio of egg whites to sugar and cream of tartar (or white vinegar) is 1 part egg whites to 2 parts sugar, plus ½ teaspoon cream of tartar or 2 teaspoons white vinegar for each cup of egg whites. Thus, for ½ cup egg whites (equivalent to 4 egg whites, and a very convenient amount for most mixers, by the way), you need 1 cup sugar and ¼ teaspoon cream of tartar or 1 teaspoon white vinegar. Easy.

TO MAKE CRUNCHY MERINGUES Position a rack in the lower third of the oven, or two racks in the upper and lower thirds, and preheat the oven to 225°F. Combine the egg whites (at room temperature) with the cream of tartar or vinegar in a clean, dry bowl. Beat at medium speed until the mixture is white and creamy and holds a soft shape when the beaters are lifted. Increase the speed to high and add the sugar a heaping teaspoon at a time, one after the other—without delay but without rushing.

Spoon the mixture onto a parchment-paper-lined baking sheet: use rounded tablespoons for cookies or spread the whole quantity into a thick layer to make a large dessert. Bake for 1½ to 2 hours. Turn the oven off and let the meringue cool inside. Once cool, meringues keep, stored airtight, for 2 weeks.

Feel free to fold ½ to ⅔ cup nuts and/or chopped chocolate and/or unsweetened or sweetened shredded dried coconut into the meringue, and/or sprinkle some on top, by eye, before you bake it. However, don’t add dried fruits, because these will dry out and harden in the oven.

TO MAKE PAVLOVA MERINGUES (CRUNCHY ON THE OUTSIDE AND GOOEY WITHIN) Proceed as directed for crunchy meringues, with the following changes: Bake at 275°F on the center rack if using a single baking sheet. Use superfine sugar (or regular sugar processed in a food processor until fine). Mix 1½ teaspoons cornstarch thoroughly into each cup of sugar. Make the meringue as directed. Make dome shapes and bake as directed for Classic Pavlova (page 161) or Individual Pavlovas (page 162). Store loosely wrapped until needed. Meringue that is gooey inside keeps for a few days before it begins to dry out completely. If it does dry out, you can use it as crunchy meringue!

Additions such as nuts, chocolate, and coconut are best sprinkled over the finished dessert, when you assemble it, rather than added to the meringue batter; if sprinkled on before baking, they will burn because of the higher oven temperature.

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