Meringue Recipes

Meringues around the world

The farmers at Sunny Queen have been helping Australians wake up on the sunny side for around 50 years, providing us with the tastiest farm fresh eggs.

And with all that egg-sperience they've also become something of the experts in the kitchen with eggs. So who better to give us the inside info on meringues from around the world?

History tells us that meringue was first created in 1720 by a Swiss pastry cook called Gasparini. Later the French and Italians adopted it and adapted it to their own style of cooking, where it was enjoyed by both royalty and common folk alike.

There are three common types of meringues: Swiss, Italian and French. The basic difference lies in the manner in which the sugar is incorporated into the beaten egg whites.

FRENCH MERINGUE

The French prepare their meringue by simply beating the egg whites with the sugar at room temperature until the right consistency is reached. It is then baked at a relatively low temperature (120ºC / 248ºF) for about an hour. It has a light delicate texture, a melt in the mouth feel and is perfect for delicate deserts.

Uses: macaroons, pavlova, pie tops, baked meringues.

How: at room temperature, beat egg whites until foamy. Add sugar, and beat until glossy.

SWISS MERINGUE

The Swiss style cooks the meringue with the sugar first before beating and baking. It has a firmer texture than French meringue so it is perfect for making decorations or bases for desserts.

Uses: icing, filling, in cakes, excellent for folding into a batter.

How: whisk egg whites and sugar over a bain marie until the mixture reaches a temperature of 38ºC (100ºF). Continue whisking until it is completely cold and glossy.

Individual Pavlovas

Serves 6

Ingredients

2 Sunny Queen egg whites
1 tsp lemon juice/vinegar
2/3 cup castor sugar
1 tsp icing sugar
1 tub light vanilla fruche
2 punnets of berries in season
2 passionfruit
Mint leaves to garnish

Method

1. Two Sunny Queen egg whites should measure about 1/4 cup - you will need this volume to absorb the sugar.

2. Beat Sunny Queen egg whites together with lemon juice on the highest speed of your mixer until peaks form. Slowly add sugar this could take up to 10 minutes - followed by icing sugar.

3. Place meringue in a piping bag and pipe into nests (or create a single mound for a large pavlova) on a baking tray lined with baking paper or aluminium foil.

4. Bake in a very slow oven (130 degrees) for about one hour or until they are crunchy on the outside but still snow white.

5. When the meringues have cooled, store in an airtight container in a cool place. Queenslands humidity will play havoc with meringues otherwise.

6. When ready to eat serve with vanilla fruche, berries and passionfruit.

Perfect pavs from the experts in eggs

The farmers at Sunny Queen have been helping Australians wake up on the sunny side for around 50 years, providing us with the tastiest farm fresh eggs.

And with all that egg-sperience they've also become something of the experts in the kitchen with eggs. So who better to give us the inside info on creating the perfect pavlova?

Creating the perfect pav - cooking hints and tips

"To create perfect pavlovas and meringues, the first thing you need to do is understand the all-purpose but fickle egg white," said Julie Proctor from Sunny Queen. "Treat your egg whites carefully and the results will astound you each time."

To prepare the egg whites:
· Start with your eggs at room temperature - either take them out of the fridge the night before or place them in a bowl of warm water for about 10 minutes to take the chill off
· When separating eggs, crack in half and gently toss the yolk back and forth between the eggshell halves, dripping egg white out into a clean container· If a bit of yolk drops into your pristine whites, fish it out with a clean eggshell.

To give your eggs the perfect beating:
· Ensure all bowls, hands, utensils and beaters are completely clean and dry - even the slightest amount of moisture will prevent soft peaks from forming
· Use metal or glass bowls - plastic can harbour traces of residue which prevents the whites from getting stiff
· Heat the beaters in hot water for a few minutes before whipping - the whites will beat more easily to a beautiful, light, voluminous froth
· Start whipping egg whites on a low speed, gradually increasing as you get to the desired consistency.

Some sweet tips about adding the sugar:
· Use about 1/4 cup sugar for each egg white. Add it to the whites 2 tablespoons at a time, so it completely dissolves
· To tell if the sugar is dissolved, rub a bit of the mixture between your fingers - if it feels gritty, the sugar still isn't completely dissolved, so keep beating for a few minutes and test again
· Some recipes call for the last bit of sugar to be folded through, to create a crunchy texture after baking

To achieve the cumulous, crunchy clouds of the perfect pav, preparation is key:
· Measure and weigh ingredients accurately
· Ensure required utensils are close at hand
· Prepare tins or baking dishes
· Pre-heat the oven to the required temperature

"The cooking time varies depending on the type of oven used and the amount of meringue being baked," Julie said. "The perfect meringue should be perfectly white and dry."

Sunny Queen Natural Grain Cage Free eggs are available at your favourite supermarket from only $4.69/doz and $2.69/half doz.

Sunny Queen is 100% owned by Australian farmers. The company's farmers are its shareholders.

Sunny Queen is a leading supplier of farm fresh eggs in Australia, providing the highest quality cage, barn laid, free range, organic and now cage free eggs.