Is there anything more tempting than a mile-high pie topped with meringue? This topper made of whipped egg whites and sugar is an invitation to dive right in, especially when it has that golden brown finish that comes from a quick toast.
But how do you get that campfire-marshmallow appearance that we all crave? Well, there are two ways to toast meringue, and some of our Test Kitchen pros will share how to get the cooked meringue finishes you’re looking for.
Types of Meringue
All meringues are created to be delicious, but not all are candidates for finishing with a kitchen torch. There are three common types of meringue—all use egg whites and sugar—but require different techniques.
- French meringue: This is the meringue you’re likely most familiar with. It’s made by beating egg whites to soft peaks and then adding sugar to the mix until stiff. Because of the raw egg whites, French meringue must be baked in an oven. Once baked, this meringue is super light but very fragile.
- Swiss meringue: Swiss meringue is made by stirring sugar and egg whites together over simmering water until they hit about 160ºF and the eggs are cooked. Then the mixture gets whipped until airy. Swiss meringue isn’t as voluminous as a French meringue, but it has a great marshmallowy texture and can be used to create Swiss meringue buttercream frosting.
- Italian meringue: This meringue starts with simple syrup that’s heated to about 240ºF. The syrup is added slowly to egg whites and beaten until the mix becomes glossy and firm. During this process, the egg whites are cooked. Italian meringue tends to be the most stable. It’s also the base for Italian meringue buttercream.
While making Swiss and Italian meringue, the egg whites are fully cooked. That means that these meringues are candidates for finishing with a quick toast. French meringue must be baked fully in the oven, so don’t try these techniques with it.
How to Toast Meringue
When it comes to finishing off your Swiss and Italian meringue-topped desserts you have two choices: broiler or torch. These techniques will give that tempting toasted marshmallow effect while also providing some texture. Biting into crispy yet gooey meringue is just as good, if not better, than any s’more.
How to Toast Meringue with a Blowtorch
When it comes to toasting meringue, there’s no doubt about it: Using a kitchen torch is the most fun way to get the job done.
Before you start, Mark Neufang in the Taste of Home Test Kitchen recommends getting just the right look with your topping. “I like to make sure the meringue has several nice peaks and valleys; it’s a good way to vary the intensity of the browning,” he says.
When you’re ready to toast, fire up the blowtorch (this makes a great gift for bakers) and wave it over the meringue. Keep your distance at first—at least six inches—and move over the meringue until it has the golden brown effect you’re looking for.
How to Toast Meringue without a Blowtorch (Under a Broiler or in the Oven)
If you don’t have a kitchen blowtorch, don’t fret! You can still get perfectly toasted meringue with your oven and broiler.
To toast meringue-topped desserts under the broiler, get your broiler going and place your dessert on the top rack of the oven. “You have to keep a watchful eye on it,” says Mark. “It will brown quickly.” After just 30 seconds you can have the toasted effect you’re looking for.
If you have a larger dessert that’s covered in meringue, like a Baked Alaska, heat the oven to 400ºF (or whatever the recipe specifies) and bake until the meringue begins to brown—2 to 5 minutes. This method, according to Mark, “provides gentler and more even browning overall.”
Tip for Toasting Meringue
No matter what technique you use, our Test Kitchen’s Shannon Norris says, “don’t get too close to the heat.” Getting too near the torch or broiler can burn the meringue. Meringue takes patience and you don’t want to ruin that hard work. “Keep the heat a few inches away and go slow,” Shannon recommends.
Grandma’s Divinity
Maple Cream Meringue Pie
This dessert won first place in the pie category at the annual Vermont Maple Festival. It’s simple to make and uses more maple syrup than most other maple cream pies.
Swiss Meringue Shells
Folks will know you fussed when you bring out these sweet, cloud-like cups topped with fresh berries (or a tart fruit filling if you like). Crispy outside and chewy inside, this Swiss meringue recipe from the American Egg Board makes an elegant ending to a company dinner.
Spumoni Baked Alaska
For a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. —Taste of Home Test Kitchen
Chocolate Meringue Cookies
These chocolate meringue cookies are one of my most popular recipes. Shape them into hearts for Valentine's Day or make them as drop cookies for other occasions. —Debbie Tilley, Riverview, Florida
Audrey’s Lemon Meringue Bars
We are always trying to find new ways to use the fruit from our lemon tree. My 13-year-old daughter, Audrey, decided to combine two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (and warding off her horde of brothers), these delicious lemon meringue bars were born. —Monica Fearnside, Rancho Palos Verdes, California
Grandma's Sour Cream Raisin Pie
The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma, who made this pretty pie for special occasions. —Beverly Medalen, Willow City, North Dakota
Raspberry Meringue Hearts
Here’s a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. —Mary Lou Wayman, Salt Lake City, Utah
Meringue Kisses
There's a nice chocolaty surprise inside these sweet kisses. They're my husband's top choice each Christmas.—Tami Henke, Lockport, Illinois
Sweet Potato-Gingerbread Meringue Pie
This delicious pie showcases gingerbread flavor in the meringue instead of the crust. Baking it on the bottom rack gets the crust nice and crisp without parbaking it. —Shannon Norris, Cudahy, Wisconsin
Meringue Shells with Lemon Curd
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
Grapefruit Meringue Pie
There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. —Barbara Soliday, Winter Haven, Florida
Chocolate Meringue Stars
These light, delicate chocolate meringue cookies are always a hit. Their big chocolate flavor makes it difficult to keep the kids away before they're on the cookie tray! —Edna F. Lee, Greeley, Colorado
Tart Cherry Meringue Dessert
I've made this cherry dessert for years to serve at baby showers, birthday parties and other special occasions. People really enjoy the tender crust, cherry filling and melt-in-your-mouth meringue. Every time I serve it, someone asks for the recipe. —Kathryn Dawley, Gray, Maine
Classic Lemon Meringue Pie
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri
Strawberry-Chocolate Meringue Torte
I make this rich and delicious torte whenever I'm asked to bring dessert to any occasion. Use reduced-calorie whipped topping to create a lighter version. —Christine McCullough, Auburn, Massachusetts
Chocolate-Dipped Strawberry Meringue Roses
Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
Sweet Potato Coconut Pie with Marshmallow Meringue
My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie.
Meringue Torte with Peppermint Cream
The mother of my brother-in-law, Bill, often made this melt-in-your-mouth torte. A few years after she passed away, I surprised him by serving it at Christmas. He was delighted.—Christine Venzon, Peoria, Illinois
Contest-Winning Rhubarb Meringue Pie
My husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
Lemon Meringue Muffins
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
Vanilla Meringue Cookies
Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. —Jenni Sharp, Milwaukee, Wisconsin
Florida Citrus Meringue Pie
Why limit a fantastic dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! —Barbara Carlucci, Orange Park, Florida
Key Lime Marshmallow Meringue Tarts
After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. —Barbara Hahn, Park Hills, Missouri
Chocolate-Candy Cane Meringue Wreath
These stunning meringues melt in your mouth. Set the minty masterpiece in the center of the table to accent your spread, then enjoy it for dessert later. —Nicole Tran, Saskatoon, Saskatchewan
Mile-High Cranberry Meringue Pie
Your holiday crowd will be blown away when they see this pie with towering meringue on top. Let it sit in your refrigerator for at least four hours for best results. —Marcia Whitney, Gainesville, Florida
Mocha Baked Alaskas
Make these baked Alaskas ahead of time—you can torch the completed desserts and freeze them up to 24 hours before serving. —Kerry Dingwall, Ponte Vedra, Florida
Peanut Butter Meringue Pie
My four sons clamor for the peanut butter pie. My mom found the recipe from a farmwife magazine in the 1960s, and now I'm teaching our sons' wives to make it. —Judy Hernke, Mundelein, Illinois
Snow-Puffed Meringues
My family and friends like a nice pick-me-up dessert after a big holiday meal. These feather-light morsels fit the bill perfectly. To make six dozen cookies, or to make them easier to ship, skip the Nutella and dust with cocoa instead. —Lorraine Caland, Shuniah, Ontario
Honey Lemon Meringue Pie
My husband especially enjoys this lemon meringue pie recipe with condensed milk. His mother made a similar treat for him when he was a child, but it was rewarding for me to create a recipe of my own that he loves so much! —Portia Gorman, Los Angeles, California
Gingerbread Meringue Bars
For the best of both worlds, I combined my grandmother's gingerbread recipe with my aunt's special brown sugar meringue. The result? These lovable holiday-perfect bars that have become a new family tradition. —Eden Dranger, Los Angeles, California
Meringue Snowballs In Custard
My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida
Lemon Meringue Angel Cake
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
Chocolate S'mores Tart
I created this tart for my kids, who love having s'mores on the fire pit. It’s truly indulgent. We simply can't get enough of the billowy marshmallow topping. —Dina Crowell, Fredericksburg, Virginia
Mocha Meringue Sandwich Cookies
These crisp, chewy cookies can be made any size you choose. They're also great with a variety of fillings—try making them with fruit preserves. —Marie Valdes, Brandon, FL
Lemon Meringue Floats
I actually dreamed of this float idea one night, and woke up knowing I needed to make it. Thank you, Mr. Sandman! —Cindy Reams, Philipsburg, Pennsylvania
Favorite Coconut Meringue Pie
We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. —Betty Sitzman, Wray, Colorado
Strawberry-Hazelnut Meringue Shortcakes
In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. —Barbara Estabrook, Rhinelander, WisconsinThe post Cooking Meringue: 2 Techniques for a Toasty Top appeared first on Taste of Home.
source https://www.tasteofhome.com/article/cooking-meringue/
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