Safe and No Weep Meringue

Safe and No Weep Meringue Recipe with Egg Whites, Sugar, Lemon, and Grand Marnier

Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 12

Introduction

Meringue is a classic dessert topping made from whipped egg whites and sugar. This recipe for Safe and No Weep Meringue takes the traditional meringue to the next level by incorporating butter for a rich and creamy texture. With various flavoring options such as coffee, lemon, orange, raspberry, and vanilla, this meringue can be customized to suit any taste preference.

History

Meringue has been a popular dessert topping for centuries, with its origins dating back to the 17th century in Europe. The addition of butter to meringue to create a buttercream-like texture is a modern twist on the classic recipe, providing a decadent and luxurious finish to desserts.

Ingredients

4 large egg whites (0.5 cup)
1 cup sugar
pinch salt
12 oz (340 g) (3 sticks) unsalted butter, softened (if making meringue for pies, omit butter)
flavoring

Coffee flavoring

3 tbsp instant espresso powder or coffee
2 tbsp water, cold coffee or rum

Lemon flavoring

3 tbsp lemon juice
2 tbsp lemon peel

Orange flavoring

3 tbsp grand marnier
2 tbsp orange peel

Raspberry flavoring

10 oz (283 g) package of frozen raspberries

Vanilla flavoring

3 tbsp pure vanilla extract

How to prepare

Place egg whites, sugar, and salt in a medium-sized heatproof mixing bowl over a pan of simmering water.
Whisk gently until the egg whites are hot (about 140°F (60°C) measured with an instant-read thermometer) and the sugar is dissolved, about 3 to 4 minutes. The mixture should look thick and syrupy.
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.
Continue beating until the buttercream is smooth and spreadable.
Use immediately or refrigerate, covered, for up to 5 days.
Before using, bring the buttercream to room temperature and beat it smooth by machine.

Coffee flavoring

Dissolve instant espresso powder or coffee in water, cold coffee, or rum.

Lemon flavoring

Add lemon peel to lemon juice.

Orange flavoring

Add orange peel to Grand Marnier.

Raspberry flavoring

Cook down and strain a 10 oz (283 g) package of frozen raspberries to make a thick raspberry puree. Makes 0.75 cup

Variations

Experiment with different flavorings such as mint, almond, coconut, or caramel to create unique variations of Safe and No Weep Meringue.

Cooking Tips & Tricks

Be sure to heat the egg whites and sugar mixture gently over a double boiler to ensure the sugar is fully dissolved and the egg whites are heated to a safe temperature.

- Whip the meringue mixture until it is thick and cooled to achieve the desired texture.

- Refrigerate the meringue buttercream for up to 5 days, bringing it to room temperature and re-whipping before use.

Serving Suggestions

Safe and No Weep Meringue can be used to top pies, cakes, cupcakes, or even enjoyed on its own as a sweet treat.

Cooking Techniques

The key to making Safe and No Weep Meringue is to heat the egg whites and sugar gently, whip until thick and cooled, and incorporate the butter slowly for a smooth and creamy texture.

Ingredient Substitutions

If you prefer a lighter meringue, you can omit the butter from the recipe and simply whip the egg whites and sugar until stiff peaks form.

Make Ahead Tips

Safe and No Weep Meringue can be made ahead of time and refrigerated for up to 5 days. Bring it to room temperature and re-whip before using.

Presentation Ideas

Pipe Safe and No Weep Meringue onto desserts using a pastry bag and decorative tip for a professional and elegant presentation.

Pairing Recommendations

Safe and No Weep Meringue pairs well with a variety of desserts such as chocolate cake, lemon tart, fruit pies, or pavlova.

Storage and Reheating Instructions

Store Safe and No Weep Meringue in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature and re-whip before using.

Nutrition Information

Calories per serving

Each serving of Safe and No Weep Meringue contains approximately 300 calories.

Carbohydrates

Each serving of Safe and No Weep Meringue contains approximately 20 grams of carbohydrates.

Fats

Each serving of Safe and No Weep Meringue contains approximately 23 grams of fats.

Proteins

Each serving of Safe and No Weep Meringue contains approximately 2 grams of proteins.

Vitamins and minerals

Safe and No Weep Meringue is not a significant source of vitamins and minerals.

Alergens

Safe and No Weep Meringue contains eggs and butter, which may be allergens for some individuals.

Summary

Safe and No Weep Meringue is a rich and indulgent dessert topping that is high in fats and calories. It should be enjoyed in moderation as part of a balanced diet.

Summary

Safe and No Weep Meringue is a decadent and creamy dessert topping that can be customized with various flavorings to suit any taste preference. With a rich and buttery texture, this meringue is sure to elevate any dessert to the next level. Enjoy it on pies, cakes, cupcakes, or simply on its own for a sweet and indulgent treat.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Safe and No Weep Meringue. It was a warm summer day, and I was visiting my dear friend Martha in her cozy kitchen. Martha was always a wonderful cook, and I always admired her skill in the kitchen.

On that particular day, she was preparing a lemon meringue pie for dessert. As I watched her expertly whip up the meringue, I couldn't help but ask her what her secret was for making such a perfect meringue every time. Martha smiled and handed me a tattered recipe card, telling me that it was a family recipe that had been passed down for generations.

I eagerly took the recipe card and read through the ingredients and instructions. The recipe promised a meringue that was safe to eat and wouldn't weep or deflate after baking. I was intrigued and couldn't wait to try it out for myself.

That evening, I went home and gathered all the ingredients needed for the meringue. I followed the instructions carefully, making sure to beat the egg whites until they were stiff and glossy. I added the sugar slowly, as the recipe instructed, and then spooned the meringue onto the pie filling.

As the pie baked in the oven, I anxiously awaited the results. When I pulled the pie out of the oven, I was delighted to see that the meringue was perfect - tall, fluffy, and beautifully browned. I couldn't wait to dig in and taste it.

The first bite of the pie was like heaven in my mouth. The meringue was light and airy, with just the right amount of sweetness. And true to the recipe's promise, there was no weeping or deflating of the meringue. It was a meringue miracle!

From that day on, Safe and No Weep Meringue became a staple in my kitchen. I made it for special occasions, family gatherings, and just because. Everyone who tried it raved about how delicious it was, and I was always happy to share the recipe with them.

Over the years, I continued to make the meringue, tweaking the recipe here and there to suit my taste. I added a touch of vanilla for extra flavor, or a pinch of cream of tartar for stability. Each time I made the meringue, I thought of Martha and how grateful I was to her for sharing the recipe with me.

As the years passed, my Safe and No Weep Meringue became famous among my friends and family. It was requested at every gathering, and I was always happy to oblige. I loved seeing the smiles on their faces as they took that first bite of pie, just like I had all those years ago.

Now, as I sit in my kitchen, surrounded by the aromas of baking pies and cakes, I can't help but think back to that fateful day when Martha first shared her recipe with me. I am forever grateful for her generosity and for the delicious meringue that has been a part of my life ever since.

So, if you ever find yourself in need of a foolproof meringue recipe, look no further than Safe and No Weep Meringue. It's sure to impress even the most discerning of taste buds, and it will always hold a special place in my heart as the recipe that brought me joy and deliciousness for years to come.