Safe and No Weep Meringue

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Description[edit]

This meringue recipe is by Nick Malgieri. It is light and fluffy, and serves many purposes. Add butter and it can be used as a cake frosting or filling. For a no-weep meringue topping for a pie, just omit butter. Top pie and brown under broiler for a few seconds. From "Catsrecipes Y-Group"[1]

  • Source: Nick Malgieri, How to Bake, MacMillan, 1996

Ingredients[edit]

Coffee flavoring[edit]

  • 3 tablespoons instant espresso powder or coffee
  • 2 tablespoons water, cold coffee or rum

Lemon flavoring[edit]

Orange flavoring[edit]

Raspberry flavoring[edit]

Vanilla flavoring[edit]

Procedures[edit]

  1. Place egg whites, sugar and salt in a medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently until egg whites are hot (about 140 degrees measured with an instant read thermometer) and sugar is dissolved, about 3 to 4 minutes. The mixture should look thick and syrupy.
  2. Remove from heat and whip by machine, on high, until thick and cooled, about 5 minutes.
  3. Beat in the butter in large pieces (omit butter if making meringue for pies) and flavorings.
  4. Complete beating until buttercream is smooth and spreadable.
  5. Use immediately or refrigerate, covered, for up to 5 days.
  6. Before using, bring buttercream to room temperature and beat smooth by machine.

Coffee flavoring[edit]

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

Lemon flavoring[edit]

  1. Add lemon peel to lemon juice.

Orange flavoring[edit]

  1. Add orange peel to grand marnier.

Raspberry flavoring[edit]

  1. Cook down and strain a 10-ounce package of frozen raspberries to make a thick raspberry puree. Makes ¾ cup