I don't always add cream of tartar to my meringues, but I find that this preparation benefits from a small amount to help the meringue hold its structure. However, please don't let not having cream of tartar prevent you from making this recipe. You can proceed without it and your toasted meringue will be just as delicious.Soft meringue desserts are best served the day they are made. They can lose their shape especially in a humid environment. Leftovers can be kept in the refrigerator for a day or two.If you find yourself with leftover meringue, it can be piped or spooned into 2" circles on a parchment lined baking sheet to make light and airy meringue cookies. Bake them in a very cool oven set at 225 degrees Fahrenheit for two hours. They can be stored in an airtight container for several days at room temperature.
Author: Jennifer from 1840 Farm
Ingredients
4egg whites
1/4teaspooncream of tartar
1cupsugar
Instructions
Prepare a Mixing Bowl for the Meringue:
Prepare a large mixing bowl and the beater(s) of your mixer by wiping with a paper towel lightly moistened with white vinegar. This will remove any trace of fat remaining from its last use, allowing you to create a fluffy, beautiful meringue from the egg whites. The vinegar will not impart any flavor to the meringue. You can learn more about this process by reading my post The Secret to Making Meringue.
Separate the eggs, placing the whites in your mixing bowl and reserving the yolks for the cake batter. If you are making this meringue as a topping for our Raspberry Curd Tarts with Toasted Meringue, you'll have the four egg whites you need leftover from the recipes for Raspberry Curd and Buttery Tart Shells.
Prepare the Meringue Topping:
Beat the egg whites on high speed until they become frothy, approximately one minute. Add the cream of tartar and continue beating while adding the granulated sugar one Tablespoon or so at a time. The egg whites will become white and creamy, resembling marshmallow cream.
Continue to beat at high speed until the meringue has come to stiff peaks. You can test the meringue by removing the beater and holding it upright. If the peak of the meringue holds, it has come to stiff peaks and is ready.
Finish the Meringue:
Using a spatula, piping bag with a large tip, or a spoon, transfer the meringue mixture to the top of your pie or tart. Spread the meringue to completely cover the cake and mound it up into a pleasing shape. You can swirl the meringue in small mounds which will brown up in a beautifully decorative way.
You can use your oven's broiler or a blow torch to toast the meringue. I used my broiler for years before graduating to the blow torch. I like using the torch because it allows me to have better control over the process. I can direct the flame exactly where I want, ensuring that every nook and cranny is touched by the flame without any part getting too much browning.
Using a Broiler to Toast the Meringue:
Preheat the broiler with an oven rack in a position that will place your meringue a few inches from the hot broiler element. Place your meringue topped pie or tart on a broiler safe pan or tray. When the broiler is hot, transfer the pan to the oven. Broil 3-5 minutes or until meringue is browned to your liking. Watch closely to avoid burning. Remove from the oven and serve.
Using a Blow Torch to Toast the Meringue:
Safely light a kitchen torch or small blow torch. Adjust the flame to be small enough to allow you to easily manage the flame. Carefully use the torch to toast the top surface of the meringue. Keep the torch moving to prevent overheating one particular spot and burning the meringue. Use your best marshmallow toasting skills as the process is the same. You're applying flame to soft sugar and allowing the sugars to caramelize and brown without letting it burn.When the meringue is evenly toasted, turn off the source of gas to the torch and set it aside to cool before storing away safely for its next use.
Notes
*Take special care when using a kitchen torch or other gas propelled torch. Torches produce a vigorous flame and their fuel source is extremely flammable by design. They should be stored safely away from heat and open flame. Use them in an area with good ventilation and take care to handle the flame with care. Always follow the manufacturer’s recommended instructions for use and storage.