MERINGUE DESSERTS 

Welcome to a world where sweetness meets lightness, and every bite dissolves into a cloud of blissful delight. Meringue desserts, with their ethereal texture and delicate sweetness, offer a divine experience for the senses. From airy pavlovas to charming macarons and decadent pies, these desserts captivate hearts with their heavenly appeal.

In this post, we'll delve into the enchanting universe of meringue-based treats, exploring the magic behind their fluffy textures, irresistible crispiness, and the endless possibilities they present for creating unforgettable desserts. Join me as we unravel the secrets, techniques, and a collection of delightful recipes that celebrate the artistry of meringue.

Whether you're a seasoned baker looking to perfect your meringue technique or a dessert enthusiast seeking delightful confections to enchant your taste buds, this exploration promises a journey into the captivating world of heavenly meringue desserts.

Get ready to discover the joy of creating, savoring, and sharing these delicate, pillowy confections that elevate the dessert experience to pure indulgence. Let's dive into the world of meringue desserts and awaken the sweet dreams that these airy treats offer.

Feel free to customize this introduction to align with the tone and theme of your blog. Enjoy exploring the light and delightful world of meringue desserts!

INGREDIENTS

4 Egg whites

125 g caster sugar

Place egg whites into your bowl and using a balloon whisk or electric beater whisk whites until soft peaks, now add half the sugar and whisk until stiff peaks form, now add the remaining sugar and fold ( DO NOT WHISK)

YOUR MERINGUE MIXTURE IS READY

pipe or spoon desired shapes on to lined baking sheet and bake @ 100⁰C for 1 hour 

You can dip in chocolate, you can even put a drop of gel colour in your piping bag so when you pipe out meringues they have a stripped pattern or add colour to them directly after whisking to stiff peaks and you can have a variety of different coloured meringues for a kids party.

Meringue desserts are known for their light and fluffy texture, making them the perfect sweet treat for any occasion. Whether you're hosting a dinner party or simply want to indulge in a delicious dessert, these heavenly meringue desserts are sure to impress. 

Here are a few ideas to get you started

 CLASSIC PAVLOVA 

 A pavlova is a popular meringue-based dessert that originated in Australia and New Zealand. It consists of a crispy meringue shell, topped with whipped cream and fresh fruits. The contrast between the crunchy meringue and the soft, creamy filling creates a heavenly dessert that is both light and satisfying.

TIPS FOR THE PERFECT PAVLOVA:

1.THE BIGGEST TIP

Measure the egg whites by volume.

4 egg whites” can range from anywhere between 100 – 180ml (3 – 6oz) depending on the size of the eggs + how much egg white you manage to get out of each egg.

2. Use fresh egg,not Egg lying in your fridge for a week.

3.Separate the eggs while  cold. Trust me, it’s so much easier. But bring to room temperature once seperated.

 PS If you’re new to separating yolks from whites, just crack the eggs into your hand and let the whites slide through between your fingers. Jiggle your hand slightly to get all the whites off the yolk, and you’ll be left with just the yolk sitting in your fingers. 

4. Make sure your bowl and whisks are clean and dry.

5.Bigger is better….except in summer 😎

 I know,You want to do a giant PAVLOVA But honestly, for the sake of a pavlova that doesn’t collapse on you, stick with 4 eggs. I can’t stress that enough,at least, in hot humid weather. You can do giant Pavlovas in cooler months

6.Preheat oven to a high temp, then turn down. The initial high temp really helps to get that crust kick started to stabilise the meringue.

7. Bake on a very low temp for longer – This keeps your Pavlova nice and white. Also baking for longer at a lower temp again helps with stability (higher temp can cause Pav to puff too fast which then collapses later).

8.No peeking and no thundering through the kitchen!! Seriously, I am NOT joking. Peeking = loss of heat / door slamming = collapsed Pavlova.

9.Leave in oven overnight. Or all day. Letting it cool down gradually = less cracking risk. Also in summer, especially on hot humid days, where better to leave the Pav than in a sealed almost-airtight oven?

10.BE GENTLE when topping the Pav! Hanging my head in shame. I once tipped a bowl of strawberries on a Pav and watched in dismay as it sank. Place the topping on gently by hand.

I know that's a lot of tips but trust me well worth it when you get your Pavlova out the oven, onto a Stand and decorate with out it cracking or collapsing on its self.

INGREDIENTS

150 ml / 5 oz egg whites (4-5 eggs fridge cold eggs) 

1 cup caster sugar (superfine sugar)

1 tbsp cornflour / cornstarch, sifted

1 tsp white vinegar

CREAM

1 1/2 cups thickened cream / heavy cream (any whipping cream)

1/4 cup caster sugar (superfine sugar)

1 tsp vanilla extract or essence

TOPPING

Fruit of choice. I used blueberries and strawberries

Preheat oven to 170°C/340°F (180°C fan-forced).

Place whites in a bowl. Use a stand mixer (I use speed 7) or handheld beater (high) and beat until soft peaks form

Add sugar 1 tbsp at a time, beating as you go. 

After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit – that means it is ready.

Add cornflour and vinegar, beat on low for 5 – 7 seconds (or fold through with spatula) until just mixed through.

MAKING THE PAVLOVA

Get the base of a springform cake pan (24cm/9.5″ or larger) and turn it upside down. Dab meringue on the edge and place a piece of baking paper (parchment paper) on top.

Gently place half the fluff onto the paper. Use the cake pan as a guide to make it round and coax it into a circle shape around 20cm / 8″ in diameter

Carefully scoop out the remaining fluff. Now coax it into a dome shape (not a cake with straight smooth sides) with edges sloping in slightly. Flatten top. Make it 4-5cm / 2 ” high – not much higher.

Transfer to baking tray. CAREFULLY place in the oven, GENTLY close the door and turn oven DOWN to 115°C/240°F (100°C fan).

Bake for 1 1/2 hours – no peeking

Turn oven off, leave the door closed and leave Pavlova in the oven overnight to cool (I’ve done 18 hours).

Transfer Pav to serving platter then slide cake pan out from underneath. Use butter knife if required to loosen edges from paper, then slide paper out from underneath.

Just before serving, top with cream and fruit of choice.

Serve and be a rock star!

TOPPING

Place cream, sugar and vanilla in a bowl. Beat cream until it is thickened and just holds its shape – don’t overbeat, it should be silky smooth, not speckled with bubbles and stiff.

 MERINGUE COOKIES

If you're looking for a smaller, bite-sized treat, meringue cookies are the way to go. These light and airy cookies are made by whipping egg whites and sugar until stiff peaks form, then piping or spooning the mixture onto a baking sheet and baking until crisp. They are perfect for snacking or for adding a touch of elegance to any dessert platter.

If you’ve never had one, meringues are light, airy cookies with crisp interiors.

This recipe calls for four egg whites and a single cup of sugar.  That may not seem like it’s going to give you very many meringues when you start, but you’ll be surprised by how much these ingredients increase in volume.

Crack your eggs in a separate bowl when separating the whites.  Even a tiny bit of yolk can ruin your meringues, so crack each egg in a small bowl before adding it to the bowl that you will be mixing the meringue batter in.

Add the sugar gradually, one Tablespoon at a time

Don’t stop until you get stiff peaks. It will increase in volume and be very thick and glossy — that’s what you’re looking for! 

Don’t over-beat your batter, either! Once you hit stiff peaks, stop!  You can stir in your extract and any food coloring at this point, but don’t push it because over-beating the batter is just as bad as not beating it enough.

INGREDIENTS

4 large egg whites room temperatur

½ teaspoon cream of tartar

⅛ teaspoon salt

1 cup granulated sugar (200g)1 teaspoon vanilla extract¹

METHOD

Preheat oven to 225F (105C) and line a large baking sheet (or two regular-sized cookie sheets -- make sure they will fit in your oven together) with parchment paper. Set aside.

Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl².

Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.

Increase speed to high.

With mixer still on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved 

Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn't dissolved).

Fold in vanilla extract and any other extract you may like to use.  If using food coloring, add the food coloring at this stage, too.

Fit a large disposable piping bag with a  large star tip or you can just snip the edge of the piping bag 

Spoon in meringue to prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.

Bake on 225F (105C) for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.

Meringue cookies should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues.

No matter which heavenly meringue dessert you choose, you're sure to be delighted by the delicate texture and sweet flavor of these treats. So go ahead and indulge in a little slice of heaven with these delicious meringue desserts.

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