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Meringue Recipes

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Recipes Featuring Meringue

  • Peach Meringue Pie
    Ripe peaches, pared & stewed 1 heaping tsp butter 3 egg whites 3 Tbsps powdered sugar
  • Lemon Meringue
    1 pint bread crumbs 1 quart milk 1 cup sugar 4 eggs, yolks & whites separated Rind of 1 lemon, grated Fruit jelly or stewed apples 4 Tbsps sugar Juice of 1 lemon
  • Cream Meringue Pudding
    1/2 cup sugar 4 egg whites 4 egg yolks 1 quart milk 4 Tbsps flour 1 tsp salt Vanilla or other extract 3 Tbsps powdered sugar
  • Meringue Cream Pie
    1/2 cup sugar 1 tablespoon cornstarch 3 egg yolks, beaten 2 cups milk 1/2 teaspoon vanilla 3 egg whites 1/3 teaspoon baking powder 3 teaspoons sugar Holland Rusk Crust: 1 package of Holland
  • Rice Meringue | 4 ounces rice
    4 ounces rice 1/4 lb butter 2 ounces powdered sugar 1 quart milk 4 egg yolks, beaten Rind of a lemon grated For the meringue: 4 egg whites 1/2 lb powdered sugar Juice of a lemon
  • 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
  • Italian Meringue
    1/2 cup sugar 1/4 cup water 1 tablespoon gelatine or 1/4 teaspoon granulated gelatine White 3 eggs 1 cup thin cream 1/2 tablespoon vanilla
  • Coconut Meringue Pie
    3/4 cup butter 1 cup sugar 5 egg yolks 1/4 teaspoon salt 1 orange or lemon, rind only 1 baked pie shell 2 cups shredded coconut 3 egg whites 6 tablespoons sugar
  • Chocolate Rice Meringue
    2 cups milk 1/4 cup rice 1/3 teaspoon salt 1 tablespoon butter 1/3 cup sugar 1 square melted chocolate 1/2 teaspoon vanilla 1/2 cup seeded raisins White 2 eggs 1/2 cup heavy cream

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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