Meringues are delicious desserts that are often served at weddings and other special occasions. They are also a popular choice for dessert recipes because they are relatively simple to make.
Yes, you can use a blender for meringue to make it fluffy and light. The blender will require egg whites and sugar added to it. To get stiff peaks, mix all of the ingredients for around 10 minutes until they are well combined. However, there are a few well-kept secrets that can make the procedure go much more smoothly.
In France, meringue is a popular dessert, but in the United States, it’s not all that prevalent. This is due to the fact that the majority of American cooks have no idea how to prepare meringue!
Look no further if you want to add some lightness and airiness to your next recipe.
However, making meringues can be tricky if you don’t follow the correct steps. If you want to make perfect meringues every time, then read on to find out how to make them correctly. How do I know when my meringue is ready?
The first thing you need to check is whether or not your mixture has reached room temperature. This means that the eggs should be warm enough so that they won’t crack as easily during mixing. You’ll notice this by looking at the consistency of the batter; it shouldn’t look too runny. It should just flow off the spoon without any resistance. If you’re using an electric hand mixer, start with low speed and gradually increase the power over about 5 minutes. Once you’ve achieved soft peak stage, turn down the speed again and continue beating for another 2–3 minutes. When you reach stiff peak stage, stop immediately.
Is it possible to produce meringue with a Vitamix blender?
That’s what we’re here for, after all. The quick answer is yes. While there is a traditional technique to make meringue, you can surely use a powerful Vitamix blender to make it quicker and easier.
It’s entirely up to you whether or not you want to expend the additional effort of whisking by hand. However, for the first time, I strongly advise you to use an electric whisk and a blender.
If you’re like me, you had no idea what meringue was until you bought a Vitamix blender. No matter how well you thought you knew what meringue was previously, you’re undoubtedly still baffled by the process of making it in a Vitamix blender. That being said, I’ve learned a lot, and I’m here to share it with you today.
However, what exactly is meringues? The best way to describe meringue is as a firm, whipped mixture of egg whites and sugar. As the name implies, it’s a desert, and it was first discovered in France. Meringue is light and airy, and it’s perfect for anyone with a sweet craving.
Meringue comes in three flavors: sweet, savory, and sweet.
One is French, another is Italian, and the last one is Swiss. A different method and recipe are used to make each variety of meringue.
Meringue can be used in a wide range of ways. To make cake mixes lighter, this ingredient is frequently added to baking components such as flour, sugar, and baking powder.
Meringue can also be used as a topping for pies and tarts. If you’re in the mood for something sweet, you can even eat it as a cookie.
How to Make Meringue in a Vitamix Blender
Yes, you can combine meringue to make it fluffy and light. In the blender, combine the sugar and egg whites. The mixture should be light and fluffy after around 10 minutes of processing in the blender. You can make the best Meringue if you know a few insider secrets.
We’ll show you how to use a blender to produce handmade meringues.
Grab your ingredients because this recipe is simple and only takes 10 minutes to prepare! 4 room-temperature egg whites (or 1 whole egg + 3 yolks), 12 cup white sugar (for optimum results, use caster/superfine), a pinch of salt, cream of tartar, and optional vanilla essence are required.
Use A New Bowl
If you’re going to have meringue at all, make it the best you can. As a result, your serving bowl must be spotless and free of grease.
Every time there is a single piece of it, it will destroy everything with an awful flavor that lingers like mustard fumes after too many beers.
To avoid problems in the future, wipe out your bowls with vinegar for 15-30 seconds (as long as they are not plastic) and let them dry completely before continuing; use only metal utensils going forward to prevent residue from getting into the mixture.
Consider the whites of egg
Separate four eggs that have been left out to come to room temperature. Using clean hands, carefully separate the yolks from the whites. Your hands are the softest thing that won’t break any of your gadgets.
Put the whites in as you go so that if one breaks or something weird gets mixed in, it doesn’t ruin everything for the rest of you.
Add a teaspoon of cream of tartar to the mixture.
If you’re going to add salt and cream of tartar to your egg whites, do it with the intent of stabilizing them.
If you don’t have or don’t want to buy this product, you can substitute vinegar or lemon juice, which would work just as well but add more liquid to your finished product.
Add some sugar to the mixture.
So you’re wondering if granulated sugar can be used in place of superfine sugar. That depends on how much of that type of sugar is called for and what other ingredients are in the recipe.
All else fails, try using more than one teaspoonful at a time or adding an extra egg white with cream of tartar and vanilla essence before whipping up your meringue!
Sugar will help the egg whites develop frothy peaks when they begin to foam in the bowl. Slowly beating the egg whites will give you a better texture in your French meringue.
If you’re preparing regular marshmallow cream (as we are), adding the sugar gradually, like I am doing here, will allow you to convert these guys into fluffy mountains of sweetness!
When making meringue, start with a tablespoon of sugar and work your way up to a full cup. Assume you have unlimited time because if you don’t get it right the first time, there’s no hope for you.
Because air bubbles can’t form properly once everything has been combined together nicely if we just put the sugar on top or don’t whisk sufficiently and let it cascade into the egg whites without any direction at all – by “without any direction,” I mean with more than one motion like stirring.
Due to the fact that the sugar hasn’t entirely dissolved in the meringue, we’ll have to leave it on a little longer.
While this is going on, restart your blender and add 5 CC of vanilla. If you’re preparing these cookies as seasonal holiday treats like peppermint oil or almond extract, flavorings like those are optional but highly encouraged.
Although the meringue is firm, it contains sugar granules. Allow the mixer to run for another minute and then double-check your work. All of those bothersome pieces should be dissolved in this amount of time, it appears!
If you have any questions about what I’m doing, feel free to ask them before we move on. That way, we can keep focused on our goal of perfecting these cookies while having a good time!
Because the French meringue is so stiff and glossy, you must ensure that the sugar has dissolved before adding it to the batter.
If you skip this step, the egg whites will clump together and make a huge mess. You’ll know whether you’ve made a good Italian Meringue by checking to see if any undissolved sugars remain on top when you touch them with your finger.
To begin piping, we’ll use a pastry bag fitted with a round tip number 10. (or 6).
Don’t overfill; if you do, the fragile pieces will fall apart when you transfer them to a baking sheet. Fill only two-thirds full from one side.
So, let’s make one batch white and another pink.
As a preventative measure, we will vacuum-pack a portion of the dough into a corner to ensure that no large air bubbles form inside your pipe.
Having too many various colors on top of each other makes a cake look wacky, and nobody wants that. If you want to practice crafting perfect little stars with this frosting recipe (which I highly recommend), just use the back or side of the spatula to form patterns up.
You may even go all out and use spoonfuls all over the place, but basic star designs with a lot of detail are my personal preference. Meringues that have been properly prepared have a defined shape and will not spread in the oven.
Chef Herve Pouget of The French Culinary Institute explains that piping the batter too closely together prevents air from circulating around it, so leave at least an inch between each line.
“Otherwise, what we call ‘French Meringue’ might seem easier for some people since sugar is added there should be no difficulties with droopy or weeping batters.”
Most folks who make meringue will tell you to hurry up and finish it so you don’t lose the consistency of the meringue while you’re out running errands or something.
We only need the tip of a piping bag, but it doesn’t matter if they aren’t all the same size because these will be our snack time meringues! That’s all there is to it.