Get our meringue recipe for cake
Peaks and swirls of meringue would be the crowning glory to probably the most beloved pies -- blueberry cream, coconut cream, chocolate cream, and lemon meringue. To achieve the height of perfection of these high toppings, take a look at our step-by-step guide for light and airy but sensationally sweet meringue toppings for cake.
Step One: Bake piecrust and filling.
Meringue is put into the cake after it's finished baking. Follow your recipe directions to make and baking the piecrust and filling, then follow our steps below for preparing the meringue.
Step Two: Separate egg-whites.
Separate the eggs and put the whites inside a large bowl. Allow the egg-whites stand at 70 degrees for half an hour before you begin to help make the meringue. (Egg-whites which have been permitted to face at 70 degrees beat to some greater volume than egg-whites taken from the refrigerator.)
Step Three: Beat egg-whites to soft peaks.
Get our meringue recipe
Add cream of tartar and vanilla before beginning beating the egg-whites (cream of tartar helps stabilize the meringue).
Beat the egg-whites by having an electric mixer on medium speed until soft peaks form. At this time, they'll curl over once the beaters are lifted.
Step Four: Add sugar progressively.
Add some sugar, 1 tablespoon at any given time, while beating on high-speed. The sugar should be added progressively because the egg-whites are beaten to stiff peaks (tips stand straight). Adding the sugar too rapidly will knock air from the egg-whites making them hard to mix completely.
Tip: If you are utilizing a handheld mixer, slowly move the mixer round the bowl to conquer all the mixture evenly.
Step Five: Beat egg-whites and sugar to stiff, glossy peaks.
Continue beating on high-speed before the sugar dissolves and stiff, glossy peaks form. Whenever you lift the beaters, the guidelines will stand upright. The mix also needs to feel smooth whenever you rub it involving the fingers you should not have the ability to feel any sugar granules.
Note: Beading is a very common problem for cake meringues and is because undissolved sugar. To resolve this issue, beat before the sugar dissolves.
Step Six: Spread meringue over filling.
Rapidly spread the meringue within the hot cake filling. Spread the meringue towards the fringe of the pastry to close it and stop it from shrinking if this bakes. The new filling helps you to prepare the meringue from underneath and prevents weeping.
Tip: If you discover weeping to become a trouble with meringue pies, try making the meringue prior to the filling therefore it sets slightly prior to being used.
Step 7: Curl peaks.
Curly peaks provide a lovely texture to some meringue cake top. Make use of a spoon to swirl and twist the meringue.
Bake the cake as directed before the meringue is really a golden brown. Allow the cake awesome to have an hour on the wire rack, after which refrigerate for five to six hrs before serving.
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Steps to make Meringue: Our Some Tips
- Don't skip the standing time. Egg-whites should stand at 70 degrees half an hour before beating. It adds volume.
- Make use of a large bowl made from copper, stainless, or glass. Make certain bowls. beaters, along with other utensils are extremely dry and clean. Oil along with other residue prevents egg-whites from beating correctly.
- Prevent beading -- small beads of moisture that may form on the top of baked meringue -- by not overbaking meringue.
- Mound it. Mound the meringue recipe onto the middle of the new filling. Utilizing a spatula, rapidly spread meringue within the filling, sealing it from the fringe of the crust.
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