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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.

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

Directions 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

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