RCI-SC.002.0040.001
Safe and No Weep Meringue
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.
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultybeginner
Ingredients
- 4 large
- 1 cup
- 1 pinch
- (3 sticks) unsalted butter12 ouncessoftened (if making meringue for pies, omit butter)
- 1 unit
Method
1
Place egg whites and salt in a clean, dry mixing bowl, ensuring no trace of yolk or grease remains on the bowl or whisk.
2
Beat the egg whites on high speed with an electric mixer until soft peaks form, about 2-3 minutes.
3
Gradually add sugar to the beaten egg whites while continuing to beat on high speed, adding it a few tablespoons at a time.
3 minutes
4
Continue beating until stiff peaks form and the meringue is glossy and thick, about 3-5 minutes longer.
5
If making meringue for pies, use immediately; for buttercream meringue, set aside and proceed to the next step.
6
Cut the softened butter into small pieces and add to the meringue one piece at a time while beating on medium speed, ensuring each addition is fully incorporated before adding the next.
5 minutes
7
Once all butter is incorporated, beat until the mixture is light, fluffy, and creamy.
8
Add the flavoring to the meringue or buttercream and beat for 30 seconds to evenly distribute.