Meringue Recipes
142 Recipes Next Page >>Recipes Featuring Meringue
- Peach Meringue Pie
Ripe peaches, pared & stewed 1 heaping tsp butter 3 egg whites 3 Tbsps powdered sugar - Bread Pudding with Meringue
1 cup sugar 3-4 eggs, separated 4 cups hot milk 2 tablespoons melted butter 1 teaspoon vanilla 3 cups dry bread crumbs Dash of nutmeg 6 tablespoons sugar - Meringue Custard Tartlets
Puff paste 6 egg yolks, beaten 2 Tbsps flour 1/8 tsp salt 1/2 pint cream 2 Tbsps sugar Vanilla flavoring 6 egg whites 1/2 lb sugar Powdered sugar - Apple & Peach Meringue Pie
Apples or peaches, stewed Nutmeg 3 egg whites 3 Tbsps powdered sugar Vanilla extract - Cornstarch Meringue
1 quart milk 4 heaping tsps cornstarch Cold milk 5 egg yolks 3/4 cup sugar Lemon flavoring, vanilla or bitter almond 5 egg whites 1/2 cup jelly Powdered sugar - Sighs (Meringue)
3 egg whites, beaten stiff 9 Tbsps sugar Lemon rind, grated Bits of toasted almonds - Banana Cream Pie with Meringue
3/4 cup hot milk 1/3 cup flour 1/2 cup sugar 3 bananas 1 Tbsp butter 2 egg whites 2 egg yolks 1/4 tsp vanilla 2 Tbsps sugar 1 baked piecrust shell - Lemon Meringue Pie Ice Cream
1 small (1 pound) lemon meringue pie (or half of a large pie) 1 pint vanilla ice cream, softened enough to mix Pinch finely ground salt Pinch cinnamon - Lemon Meringue Pie
5 whole eggs 1 cup sugar 1/2 cup lemon juice 1/2 cup water Pinch salt 1 unbaked pie shell Meringue of 1 cup egg whites, 1 cup sugar - Meringue I
White 2 eggs 2 tablespoons powdered sugar 1/2 tablespoon lemon juice or 1/4 teaspoon vanilla
About Meringue
- The origin of meringue is uncertain and the idea that it was created by a pastry cook in Meiringen Germany is a myth
- Meringue can be used as a pie topping, to create imaginative shapes, or added to cakes for extra fluffy texture
- Home cooks usually give shape to a meringue using two large spoons
- Meringues are often flavored with vanilla or almond extract
- Swiss meringue is beaten over warm temps and then whisked until it cools
- Italian meringue is made when hot sugar syrup is added to egg whites already beaten
- French meringue is the most common type: Egg whites, sugar, acid, and citrus beaten together into puffy peaks
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