Ray'S Meringue
Light and airy meringue with a hint of vanilla, perfect for a delicate dessert or topping, appealing to those who enjoy sweet, crispy treats.
Ingredients
Instructions
- Mix cornstarch with 1 tablespoon cold water and pour into 1/4 cup boiling water, along with the salt.
- Cook until the mixture becomes clear.
- Allow the mixture to cool.
- Beat 4 egg whites until peaks form.
- Gradually add sugar while beating.
- Put the mixer on low speed and add the cold starch mixture.
- Increase mixer speed to high and beat until stiff peaks form.
- Add vanilla and mix briefly.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely clean and free of any grease, as even a small amount can prevent the egg whites from whipping properly. If you don't have cornstarch, you can use a similar amount of arrowroot powder as a substitute. When adding the sugar, do so gradually to maintain the structure of the meringue. This meringue pairs beautifully with Coconut Bundt Cake.
Serving Suggestions
This meringue can be served atop pies, such as Pecan Karo Pie, or as a light dessert on its own. It also makes a delightful addition to a fruit salad or can be used as a topping for ice cream. Consider pairing it with fresh berries for a refreshing treat.
Storage & Reheating
Meringue is best enjoyed immediately after making, but if you have leftovers, store them in an airtight container at room temperature for up to 24 hours. Avoid refrigerating as humidity can affect the texture. If needed, you can re-crisp the meringue in a low oven for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Ray'S Meringue contains roughly 64 calories, with 12g protein and 2g carbohydrates. It is an excellent source of protein (24% of the Daily Value). Note that it is relatively high in sodium, at 677mg per serving (29% 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
Why is my meringue not forming stiff peaks?
If your meringue isn't forming stiff peaks, it could be due to grease in the bowl or on the beaters, or the egg whites not being at room temperature. Make sure to use a clean, dry bowl and let the egg whites sit out for about 30 minutes before beating.
Can I flavor the meringue?
Yes, you can flavor your meringue by adding extracts like almond or lemon zest along with the vanilla. Just be cautious not to add too much liquid, as this can affect the meringue's stability.
How can I tell when the meringue is done?
The meringue is done when it forms stiff, glossy peaks that hold their shape. You should be able to turn the bowl upside down without the meringue falling out. This typically occurs after a few minutes of beating at high speed.
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).