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Meringue Recipes

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Recipes Featuring Meringue

  • Apple Meringue with Custard
    1 quart apple sauce 4 Tbsps lemon juice 4 egg whites 1 large cup 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 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
  • Chocolate Raspberry Meringue
    3 egg whites 1 cup powdered sugar 4 tablespoons raspberry jam 2 squares Lowneys Premium Chocolate, melted 1 tablespoon lemon juice
  • Lemon Meringue Pie | 1 cup water
    1 cup water 1 cup sugar 2 Tbsps cornstarch 2 eggs The juice and grated rind of 1 lemon A pinch of salt 2 Tbsps sugar for the meringue Paste
  • 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
  • Chocolate Meringue
    1 quart milk 4 egg yolks 3 Tbsps powdered chocolate 1 cup warm water 1 Tbsp cornstarch 4 egg whites Sugar

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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