Clean Eating Meringue Cookies Recipe (2024)

FAQs

How to make meringue without salmonella? ›

When making meringues, always cook egg whites to avoid salmonella poisoning. Don't use packaged egg whites to make meringue. The pasteurization process can prevent egg whites from forming a stable meringue. We recommend fresh eggs over "liquid egg whites previously packaged" for better volume.

Meringues are primarily two ingredients: egg whites and sugar. In this the good cop/bad cop pairing, sugar is definitely the bad cop, while egg whites are considered downright health food. One egg white has 5 grams of protein, at only 25 calories and no fat.

Clean bowl and utensils - Even the slightest hint of fat (egg yolk, residual oil on a bowl or beaters, etc.) can prevent the egg whites from reaching stiff peaks. Ensure that everything is completely clean and dry before beginning.

Meringue rules: The final verdict

Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.

The sugar is combined with water and heated to 116°C to make a hot syrup. This is then poured into the egg whites while whisking until fully combined and cool. The heat 'cooks' the egg whites so the meringue is safe to eat without having to bake it.

The egg whites and sugar for a Swiss meringue are beaten in a bowl over hot water, while Italian meringue calls for slowly streaming hot sugar syrup into the whites after they reach soft peaks in both cases, the whites are heated to 160°F, which makes them safe to eat without furthur cooking.

The heating of the whites creates a cooked meringue that is safe to consume and that is more stable than the common meringue. An Italian meringue is made by beating the egg whites with a mixer and heating the sugar and water together to 240°F to create a sugar syrup that is poured into the whites while whipping.

Low Fat and Gluten-Free:

For those mindful of their fat intake or following a gluten-free lifestyle, Meringue recipes offer a delightful solution. They're light on fat and entirely free from gluten, making them an inclusive treat for various dietary preferences.

Here's how to make it healthier. For a fluffy meringue topping, use 2–3 egg whites, along with unrefined caster sugar. Or, try experimenting with a sugar-artificial sweetener mix. You can still get a perfect light filling using low-fat ingredients.

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

What is the secret to good meringue? ›

Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too. We're not cooking, so much as drying out the meringue.

Make sure you begin with clean, grease free utensils. Using a glass bowl, cleaned with boiling hot water and dried with a paper towel is ideal. Stainless steel bowls also work well. Copper bowls also help stabilise the meringue, as the copper ions are transferred to the meringue as it is beaten.

Fat is meringue's worst enemy. Get a tiny bit of egg yolk in with the whites and you won't get fluffy whipped peaks, you'll get batter. Always whip meringue in clean bowls without the slightest trace of grease.

Two reasons. The main one is that the vast majority of eggs are uncontaminated and safe to eat raw by the average person. The other reason is that meringue is cooked.

There are several types of meringue, with the three most common being French, Swiss and Italian. Each type varies based on preparation, texture and stability. Knowing the difference between the meringues will help you understand when to use each recipe in your baking.

Uncooked meringues made with raw egg whites may contain salmonella bacteria, which cause salmonellosis. Symptoms include diarrhea, cramps and fever. When present, salmonella is typically found in the egg yolk, but whites are not considered safe. Eggs must be pasteurized or cooked to 160 F to kill salmonella.

Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods. Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160° F.

While egg farmers supply a safe, clean, fresh product, it is possible for eggs to become contaminated by the food poisoning bacteria Salmonella. The good news is Salmonella is killed instantly at 74^oC. So even if you are unlucky enough to get an egg with bacteria on it, the food will become safe by cooking it properly.