Alene'S Meringue
Light and airy meringue with crisp exterior and soft interior, perfect for a delicate dessert or topping, suited for sweet tooths and those seeking a simple, elegant treat.
Ingredients
Instructions
- Add water to egg whites before beating.
- Beat until foamy, but not stiff.
- Gradually add 8 tablespoons of sugar, one tablespoon at a time, beating well between each addition.
Tips & Substitutions
For best results, use room temperature egg whites as they whip better. Ensure there are no traces of yolk in the whites, as fat can prevent them from achieving the desired volume. If you want a flavored meringue, consider adding a few drops of vanilla extract or lemon juice during whipping. For a more stable meringue, add a pinch of cream of tartar before beating. This recipe pairs wonderfully with Ley Mill Lemon Pudding.
Serving Suggestions
Serve the meringue as a delightful topping for pies or cakes, such as lemon meringue pie, or enjoy it on its own as a light dessert. It pairs excellently with fresh fruits like berries or a scoop of ice cream. For a festive touch, consider serving alongside Michele'S Truffles or a slice of Christmas Stollen for a sweet holiday spread.
Storage & Reheating
Store leftover meringue in an airtight container at room temperature for up to 24 hours. Avoid refrigerating, as humidity can cause it to become sticky. If you need to reassemble a meringue dessert, do so shortly before serving to maintain its crisp texture. Meringue can also be frozen, but it may lose some texture, so use it quickly after thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Alene'S Meringue contains roughly 104 calories, with 13g protein, 13g carbohydrates, and 0g fat. It is an excellent source of protein (26% of the Daily Value) and vitamin C (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use powdered sugar instead of granulated sugar?
Yes, you can use powdered sugar for a finer texture, but keep in mind it may change the consistency slightly. Adjust the quantity by using about 6 tablespoons of powdered sugar instead of 8 tablespoons of granulated sugar, as it is sweeter. This can help produce a smoother meringue.
What can I do if my meringue weeps?
Weeping occurs when moisture forms on the surface of the meringue. To prevent this, ensure that your mixing bowl and beaters are completely dry before you start. Additionally, avoid humid environments when making meringue. If weeping occurs after baking, serve immediately or toast the meringue lightly with a kitchen torch to help dry it out.
How can I tell when my meringue is done?
Your meringue is ready when it forms stiff peaks that hold their shape and the sugar is fully dissolved. You can test this by rubbing a small amount between your fingers; it should feel smooth and not gritty. Additionally, the meringue should have a glossy appearance. Overbeating can make it dry, so stop once you reach the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).