Meringue Recipes
142 Recipes Next Page >>Recipes Featuring Meringue
- Lemon Meringue Pie | 1/2 cup margarine or butter
1/2 cup margarine or butter 1 1/2 cups flour 1/4 tsp salt 2/3 cup ice water For the filling: 1 cup sugar 4 Tbsps flour Pinch of salt 2 eggs, separated 1 cup boiling water 2 Tbsps lemon jui - 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 - Rice Meringue
For the pudding: 1 cup rice 1 quart milk 3 egg yolks, well beaten 3 Tbsps white sugar Nutmeg For the meringue: Lemon or vanilla flavoring 3 egg whites, well beaten 2 Tbsps 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 - Meringue Kisses
White 4 eggs 1/2 teaspoon vanilla 1 1/4 cups powdered sugar or 1 cup fine granulated - 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 - Chocolate Meringue
1 quart milk 4 egg yolks 3 Tbsps powdered chocolate 1 cup warm water 1 Tbsp cornstarch 4 egg whites Sugar - Apple Meringue with Custard
1 quart apple sauce 4 Tbsps lemon juice 4 egg whites 1 large cup sugar - 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
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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