Whipped


A true wonder of the culinary world, meringue is essentially egg whites and sugar, ingredients that undergo a miraculous transformation when infused with air.
The result is a floating, billowing affair that serves as muse for countless lofty creations.

Meringue

Produced/styled by
Mindi Shapiro Levine

Recipe development & food styling by: Marian Cooper Cairns

Photography by:
Mary Britton Senseney


Chefs began whipping up these ethereal delights sometime in the early 1600’s. The light-as-air confection is used in a variety of desserts, such as Pavlova, macaroons and Baked Alaska. It’s a delicacy that’s delightfully counter-intuitive. While most other foods get smaller and flatter as they’re beaten and smashed, egg whites are comparatively resilient and fluff up and expand under similar duress.

Although the basic recipe has changed little in the 400 years or so since the humble components first came together, it has been refined to create chewy, crisp meringues that make a delectable dessert.

Coconut & Chocolate Meringue Drops

Coconut & Chocolate Meringue Drops

Makes about 21/2 dozen

2 egg whites, at room temperature

1/2 cup sugar

1/8 tsp. almond extract

1 (4 oz.) bar bittersweet chocolate, chopped

¼ cup heavy cream

1 Tbsp. softened butter

¼ tsp. vanilla extract

Pinch of salt

Toasted coconut
Preheat oven to 250. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 30 seconds. Gradually add sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not over beat.) Beat in almond extract.

Spoon meringue mixture into a large zip-top plastic bag. Snip 1 corner of bag to make a small hole; pipe meringue mixture into 11/2 inch dollops, 1 inch apart, on parchment lined baking sheets. Using the back of a small spoon, making an indentation in the center of each meringue to hold chocolate.

Bake at 250 for 30 minutes or until meringues are dry to touch. Turn oven off, leaving the door shut; cool meringues in the oven for 2 hours or until dry.

Microwave chocolate and cream in a microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until chocolate begins to melt, stirring at 30-second intervals. Whisk in softened butter and next 2 ingredients.

Spoon chocolate mixture into the center of each meringue. Sprinkle immediately with coconut. Store in an airtight container up to 3 days.

Pink Grapefruit Pavlovas

Makes 8 Servings

Pink Grapefruit Pavlovas

1 cup sugar

4 egg whites, at room temperature

1/4 tsp. cream of tartar

Pinch of salt

1/4 tsp. vanilla extract

Pink Grapefruit Sauce

16 pink grapefruit sections

Garnish: Fresh rosemary sprigs

Preheat oven to 225°. Process sugar 1 minute in a food processor.

Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not over beat.) Beat in vanilla. Gently spread mixture into 8 individual rounds on parchment paper-lined baking sheets, making an indentation in center of meringue to hold sauce.

Bake at 225° for 1 hour and 15 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.

Drizzle sauce into center of each meringue, and top with grapefruit. Garnish, if desired. Serve immediately.

Pink Grapefruit Sauce: Stir together 1 cup sugar, 2 eggs, ¼ cup cubed butter, 2 tsp. grapefruit zest, and ½ cup pink grapefruit juice in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10 minutes or until mixture thickens and coats the back of a spoon. Remove from heat; cool completely (about 1 hour), stirring occasionally. Store in an airtight container in refrigerator up to 1 week.

Crisp Fruit Torte

Crisp Fruit Torte

Makes 8 servings

3 large egg whites

1/4 tsp. cream of tartar

Pinch of salt

6 Tbsp. sugar

1/2 tsp. vanilla extract

Buttermilk-Vanilla Bean Custard

Chopped fresh fruit (such as nectarines, raspberries, and currents)

Garnish: fresh basil leaves

Preheat oven to 200°. Cover a baking sheet with parchment paper. Draw 1 (9 to 10-inch) circle on paper. Turn paper over, and secure with masking tape.

Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not over beat.) Beat in vanilla.

Spoon meringue mixture into a large zip-top plastic bag. Snip 1 corner of bag to make a hole. Pipe meringue mixture in a solid spiral on parchment paper to form a even layer of meringue.

Bake at 200° for 2 hours or until dry. Turn oven off; cool meringues in closed oven at least 4 hours. Carefully remove meringue from paper. Store in an airtight container up to 3 days.

Spoon custard onto torte leaving a 1-inch boarder. Top with desired fruit. Serve immediately.

buttermilk- vanilla custard

Buttermilk-Vanilla Bean Custard: Whisk together 1 cup whole buttermilk and 2 egg yolks in a small saucepan. Whisk in 1/4 cup sugar, 3 Tbsp. all-purpose flour, and 1/4 tsp. kosher salt until smooth. Cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes. Whisk in 1 Tbsp. butter and 1 tsp. vanilla bean paste, whisking until butter is melted. Transfer to a bowl and cover surface of custard with plastic wrap. Chill 4 hours or up to 2 days.

Tags: , , , , , , , , , , , , ,

Leave a Reply