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Safe &
No Weep Meringue & Frosting Recipes |
The
first meringue recipe
is by
Nick Malgieri,
is light and fluffy, and serves many purposes. Add butter and it can be used
as a cake frosting or filling. For a no-weep meringue topping for a pie,
just omit butter. Top pie and brown under broiler for a few seconds.
The
second recipe
is a quick and easy No Weep Meringue Recipe from
kitchenlink.com. |
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4 large
egg whites (1/2 cup) |
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1 cup sugar |
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Pinch salt |
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12 ounces (3 sticks) unsalted
butter, softened (If making meringue for pies, omit
butter) |
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Flavoring |
Flavorings:
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Coffee: 3 tablespoons instant
espresso powder or coffee dissolved in 2 tablespoons water, cold coffee or
rum |
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Lemon: 3 tablespoons lemon
juice plus 2 tablespoons lemon peel |
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Orange: 3 tablespoons Grand
Marnier plus 2 tablespoons orange peel |
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Raspberry: 3/4 cup thick
raspberry puree--cook down and strain a 10-ounce package of frozen
raspberries. |
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Vanilla: 3 tablespoons pure
vanilla extract |
1. Place egg whites, sugar and salt in a medium-sized
heatproof mixing bowl over a pan of simmering water and whisk gently until egg
whites are hot (about 140 degrees measured with an Instant Read Thermometer) and
sugar is dissolved, about 3 to 4 minutes. The mixture should look thick and
syrupy.
2. Remove from heat and whip by machine, on high, until thick
and cooled, about 5 minutes. Beat in the butter in large pieces (omit butter if
making meringue for pies) and flavorings. Complete beating until buttercream is
smooth and spreadable. Use immediately or refrigerate, covered, for up to 5
days. Before using, bring buttercream to room temperature and beat smooth by
machine.
Nick Malgieri, How to Bake, MacMillan, 1996
Easy No
Weep Meringue Recipe
1. Combine sugar, cornstarch and water in a saucepan, or
microwave, and bring to a boil, cook until thickened. Remove from heat.
2. In mixer bowl, beat egg whites, and 2 tablespoons
sugar until soft peaks form. Gradually add hot syrup and beat on high speed
until stiff peaks form.
3. Spread over warm pie filling, seal edges to crust and
sprinkle with a few shreds of coconut,
if desired. Bake at 350 degrees for 15 minutes or until browned to your liking.
Cool.
kitchenlink.com
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