Tiffany Haney
Meringue is a simple dessert made from egg whites and sugar. The number of eggs required for a 9x13 pan of meringue depends on the desired thickness and height of the meringue. The basic ratio for meringue is two parts sugar to one part egg white. For example, if you have 1/2 cup of egg whites, you would need 1 cup of sugar. This would result in a meringue with a height of approximately 2 inches. If you prefer a taller meringue, you can adjust the ratio to use more egg whites. It's important to note that the number of eggs used will also depend on their size; larger eggs will yield more egg whites. Additionally, it is recommended to use room temperature egg whites as they whip up faster and make it easier for the sugar to dissolve.
Meringue recipe for a 9x13 pan
| Characteristics | Values |
|---|---|
| Number of eggs | 4 |
| Egg whites</co: 5,6,7,11,12,14,15> | 1/2 to 2/3 cup |
| Sugar | 1 cup |
| Cream of tartar | 1/2 teaspoon |
| Vinegar | 2 teaspoons |
| Baking time | 10 minutes |
| Baking temperature | 350 degrees Fahrenheit |
| Baking rack position | Center or upper and lower thirds |
Explore related products
What You'll Learn
Use 2 egg whites for each 1/4 cup of sugar
Meringue is a simple dessert to make, requiring just egg whites and sugar. The typical ratio for meringue is two parts sugar to one part egg white. This means that for each quarter cup of sugar, you will need 2 egg whites.
To make a meringue, first separate your eggs while they are cold, and then allow them to come to room temperature. Room-temperature egg whites whip up faster and are easier to work with. Make sure your bowl is scrupulously clean, as any grease can prevent the whites from developing volume. You can use a glass or metal bowl, but avoid plastic.
Next, add the cream of tartar or vinegar to the egg whites and beat until soft peaks form. You can add lemon juice to the egg whites to guarantee stability when whipped. Then, slowly add the sugar to the egg whites, beating after each addition until the sugar is incorporated and stiff, glossy peaks form. To test if the sugar has dissolved, rub a little of the beaten meringue between your thumb and forefinger. If it feels gritty, beat the mixture for a few more seconds.
Finally, spread the meringue over your chosen dessert and bake at around 425˚ F (218-220°C) for about 4 to 5 minutes, or until the tips of the meringue turn golden brown.
Barkeepers Friend: Scratch-Free Pan Cleaning Solution?
You may want to see also
Explore related products
Separate eggs while cold, then let them reach room temperature
When making meringue, it is recommended to separate eggs while they are cold and then let them reach room temperature. Cold eggs are easier to separate, and room-temperature egg whites whip up faster and easier. This is because warmer egg whites make it easier for sugar to dissolve in the meringue.
To ensure the best results, separate the eggs while they are still cold, placing the whites into a small container, and then letting them sit at room temperature for a full hour before adding them to the mixing bowl. This will allow the egg whites to reach the ideal temperature for whipping, which is about 70°F (21°C).
If you are short on time, you can still use cold egg whites, but it will take longer to whip them. In this case, start by whipping the eggs at a lower speed for a minute or two to help loosen and warm up the whites before switching to a higher speed for volume.
It is important to be careful when separating your eggs because even a tiny speck of yolk can prevent your whites from achieving full peak stiffness. To avoid this, separate the eggs one by one into a small bowl, and then add the egg whites individually into the bigger mixing bowl. That way, if a yolk slips through, you only need to discard one egg white instead of the whole batch.
Removing Plastic from Pans: Quick and Easy Methods
You may want to see also
Explore related products
Use a glass or metal bowl, not plastic
To make a meringue, you'll need egg whites and sugar, and possibly an acid like lemon juice or cream of tartar. The number of eggs you'll need depends on the recipe you're following and the size of the pan you're using. For a 9x13 pan, you'll likely need a decent number of eggs to cover the surface—perhaps around 4 to 6 eggs, depending on their size.
Now, onto the bowl you should use. It's generally recommended to use a glass or metal bowl when making meringue, rather than a plastic one. Here's why:
Firstly, it's important to ensure that your bowl is completely clean and free of any grease, oil, or moisture, as these can interfere with the delicate meringue-making process. Plastic bowls can retain grease or oil in their pores, even after thorough washing and drying. This residual grease can then come into contact with your egg whites and cause your meringue to collapse. Glass and metal bowls, on the other hand, are less likely to harbour these residues and are generally easier to clean and keep clean.
Secondly, temperature control is crucial when making meringue. Egg whites whip up faster at room temperature, and the process is even more efficient at around 70°F (21°C). Glass and metal bowls are not good insulators, meaning they allow for more predictable temperatures when mixing and heating your ingredients. If you're using a double boiler to gently heat your egg whites, a metal bowl is particularly useful as it's easier to heat over boiling water.
Finally, it's worth noting that copper bowls are also an option for making meringue. Copper ions are transferred to the meringue as it's beaten, forming a complex with the egg protein conalbumin that is more stable and less likely to denature. This makes copper bowls particularly effective if you're worried about over-beating your egg whites. However, copper bowls do require maintenance, as they need to be wiped with something acidic like a salted lemon to prevent oxidation before use.
Cover Your Pans: Stop Grease Splatter
You may want to see also
Explore related products
Add cream of tartar or vinegar for stability
Meringues are made by whipping egg whites and sugar until they form a fluffy, glossy mixture. This mixture can then be baked to create a crisp, light, and airy texture. However, meringues can be notoriously tricky to get right, and there are several tips and tricks to achieving the perfect result. One of the most important factors in achieving the desired consistency is the addition of a stabilizer, such as cream of tartar or vinegar.
Cream of tartar, also known as potassium bitartrate, is a byproduct of wine fermentation. It is an acid salt that helps to stabilize the egg whites and prevent them from collapsing or weeping over time. It also helps the meringue to retain its cloud-like texture and hold its form during baking. When adding cream of tartar to your meringue, a small amount goes a long way. A pinch to 1/8 teaspoon per egg white is usually sufficient, and too much can impart a metallic or tin-like taste.
Vinegar is another common ingredient used to stabilize meringues. It is added to the egg whites in the same way as cream of tartar and helps to achieve a similar stable consistency. For each cup of egg whites, you will need 2 teaspoons of vinegar. As with cream of tartar, it is important to start with a small amount of vinegar, as its strong flavor can be imparted on the meringue.
Lemon juice is also sometimes used as a substitute for cream of tartar, providing the same acidic quality that helps to stabilize the egg whites. However, it is important to note that lemon juice can also affect the flavor of the meringue, so it should be used sparingly.
Stabilizers like cream of tartar or vinegar are particularly important when making meringue for pies or pavlovas, as they help to prevent the meringue from collapsing or weeping. By adding one of these ingredients, you can ensure that your meringue has a longer shelf life and retains its light and fluffy texture.
Pan Pastels: Safe or Not?
You may want to see also
Explore related products
Bake at 425°F (220°C) for 4-5 minutes
To make a meringue, you'll need egg whites and sugar, and an acid such as lemon juice or cream of tartar. The typical ratio for meringue is two parts sugar to one part egg white. For example, if you have 1/2 cup of egg whites, you would use 1 cup of sugar. You can also add 1/2 teaspoon of cream of tartar or 2 teaspoons of white vinegar for each 1 cup of egg whites to help stabilise the meringue.
Once you have your measurements, here's how to make a dry, crunchy meringue:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a clean, dry mixing bowl, combine the egg whites with cream of tartar or vinegar. If your egg whites are cold, place the bowl in a pan of hot water until they are room temperature. Beat the mixture at medium to medium-high speed until it is white and creamy, and holds a soft shape.
Increase the speed to high, and slowly add the sugar, one tablespoon at a time, beating well after each addition until the sugar is incorporated. Continue beating until stiff peaks form. Drop or pipe rounded tablespoons of the meringue mixture onto the lined baking sheet, leaving 2 inches (5 cm) between each meringue.
Panning Techniques for Live Performances: A Guide
You may want to see also
Frequently asked questions
The number of eggs you need depends on the ratio of egg whites to sugar. A basic ratio is 1 part egg whites to 2 parts sugar. For example, if you have 1/2 cup of egg whites, you will need 1 cup of sugar.
Separate your eggs while they are cold, then let them come to room temperature for the fluffiest meringue. Be careful not to let any yolk slip into the whites, as the fat in the yolk can prevent the whites from developing volume.
Bake for 1 1/2 to 2 hours, rotating the pan halfway through. The meringue is done when the peaks have turned golden brown.
