Easy No Weep Meringue

Introduction

History

The origins of meringue can be traced back to the 17th century in France. It is believed that the recipe was first created by a Swiss pastry chef named Gasparini. Meringue has since become a popular dessert topping around the world, known for its light and airy texture.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to beat the egg whites until stiff peaks form for the best meringue consistency.

- Gradually add the hot syrup to the egg whites while beating to ensure a smooth and glossy meringue.

- Be sure to spread the meringue over the warm pie filling to create a seal and prevent any weeping.

Serving Suggestions

Serve the Easy No Weep Meringue on top of your favorite pie or dessert for a sweet and airy finish. It pairs well with fruit pies, chocolate desserts, and custards.

Cooking Techniques

Beating the egg whites until stiff peaks form is key to creating a light and fluffy meringue.

- Gradually adding the hot syrup to the egg whites while beating ensures a smooth and glossy meringue.

Ingredient Substitutions

You can use cream of tartar instead of cornstarch for stabilizing the meringue.

- Substitute granulated sugar with powdered sugar for a smoother meringue texture.

Make Ahead Tips

You can prepare the meringue ahead of time and store it in the refrigerator for up to 24 hours before baking. Be sure to spread the meringue over the warm pie filling just before baking for the best results.

Presentation Ideas

Top the baked meringue with fresh fruit, whipped cream, or a drizzle of chocolate sauce for a beautiful and delicious presentation.

Pairing Recommendations

Pair the Easy No Weep Meringue with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover meringue in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) for a few minutes until warmed through.

Nutrition Information

Calories per serving

Calories: 90

Carbohydrates

Total Carbohydrates: 20g

Dietary Fiber: 0g

Sugar: 20g

Fats

Total Fat: 0g

Saturated Fat: 0g

Trans Fat: 0g

Proteins

Protein: 3g

Vitamins and minerals

Calcium: 10mg

Iron: 0.5mg

Potassium: 50mg

Vitamin A: 0IU

Vitamin C: 0mg

Alergens

Contains: Eggs

Summary

This Easy No Weep Meringue recipe is low in fat and calories, making it a light and delicious dessert option. It is a good source of carbohydrates and protein, perfect for those looking for a sweet treat without the guilt.

Summary

Easy No Weep Meringue is a simple and delicious dessert topping that adds a light and airy touch to your favorite pies and desserts. With a few basic ingredients and some simple cooking techniques, you can create a sweet and fluffy meringue that will impress your family and friends. Enjoy this delightful treat as a perfect ending to any meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, much like today, when I stumbled upon it in an old cookbook that belonged to my dear friend, Mrs. Jenkins. Mrs. Jenkins was a wonderful cook and always had the most delicious desserts to share with her friends and family.

I remember sitting at her kitchen table, sipping on a cup of tea while she flipped through the pages of her well-worn cookbook. She came across a recipe for Easy No Weep Meringue and her eyes lit up with excitement. She had never tried making meringue before, but she was eager to give it a go.

As she read through the ingredients and instructions, I couldn't help but feel a sense of curiosity and intrigue. Meringue seemed like such a delicate and intricate dessert to make, but Mrs. Jenkins assured me that with the right technique, it could be quite simple.

I watched intently as she separated the egg whites, being careful not to get any yolk mixed in. She added a pinch of cream of tartar and started beating the egg whites until they formed stiff peaks. Then, she slowly added in the sugar, one spoonful at a time, until the meringue was glossy and smooth.

I was amazed at how the simple combination of egg whites and sugar could transform into such a beautiful and fluffy topping. Mrs. Jenkins spooned the meringue onto a pie and popped it into the oven to bake. As it cooked, the meringue puffed up and turned a golden brown, creating a mouthwatering aroma that filled the kitchen.

When the pie was finally ready, Mrs. Jenkins cut into it and served me a slice topped with a generous dollop of the Easy No Weep Meringue. The meringue was light and airy, with just the right amount of sweetness to balance out the tartness of the pie filling. It was a perfect pairing that left me craving more.

From that day on, I knew that I had to learn how to make Easy No Weep Meringue for myself. Mrs. Jenkins graciously shared the recipe with me and even taught me a few tips and tricks to ensure that my meringue turned out just as perfect as hers.

Over the years, I have made Easy No Weep Meringue countless times for my family and friends. It has become a staple dessert in my repertoire, always receiving rave reviews and requests for the recipe.

I have since passed on the recipe to my own grandchildren, who have taken a keen interest in learning how to cook and bake. They love helping me in the kitchen, especially when it comes to making meringue. It brings me so much joy to see them excited about carrying on this family tradition and creating their own memories around the kitchen table.

As I sit here reminiscing about that fateful day with Mrs. Jenkins, I can't help but feel grateful for the gift of her friendship and the joy of discovering a new recipe that has brought so much happiness to my loved ones. Easy No Weep Meringue will always hold a special place in my heart, not just for its delicious taste, but for the memories and moments it has created along the way.

Categories

| Cathy's Recipes | Dessert Recipes | Egg White Recipes |

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