If you’re among the people who love meringue, then you know that this mouthwatering dessert can easily get you out of a dull mood and brighten your day. The preparation process is very simple to manage and you can make it in different ways.
However, can you make meringue in a blender? Yes, you can. You just need to ensure that you mix all the ingredients in the right proportions and blend for about 10 minutes until you get stiff peaks.
What is meringue?
It’s a sweet, delicate dessert that originated in France. It’s a light and fluffy dessert topping made with egg whites and sugar. Its taste ranges from sweet to slightly bitter depending on the type of sugar used and is mostly used to top pies and different desserts like lemon cream pie or tarts. Most people enjoy it as it is, as a cookie or in a pavlova style. There are 3 different types of meringue including the French meringue, Swiss meringue, and Italian meringue. Each is made with its own unique recipe and method.
Types of meringue
|Type of meringue||The difference in the making process|
|French meringue||Made with sugar syrup cooked to 240 degrees F.|
|Italian meringue||Made with granulated sugar and water for a slightly chewy texture|
|Swiss meringue||Uses egg whites and sugar to make a creamy and light dessert|
How to make meringue in a blender
Most people make the meringue the traditional way blending the mixture by hand using a manual whisk. A quicker method would be to use an electric whisk and a blender.
Get a clean bowl
To get the best taste of your meringue, make sure you have a clean bowl to keep the authentic taste of the dessert. To be sure your bowl is clean, wipe it down with some lemon juice and vinegar and let it dry completely. Use metal utensils.
Blend the sugar finely
The trick is to get the sugar to have a fine consistency. Measure the sugar directly into your blender and process it until it becomes extra fine. This should take about 2 minutes. You can also buy fine sugar from the store. The fine sugar is needed so it whips easier with the egg whites so you don’t have a gritty meringue.
Measure all the ingredients
This step will depend on the purpose of making your meringue. If you’re using it as a topping, measurements aren’t very important, but if it’s for folding into a batter or something a bit more complex, it’s important to have measurements.
Separate the egg yolk from egg whites
Separate 4 room temperature egg whites either using your clean hands, the shells, or the gadget, but your hands are the softest and won’t break the yolk. Allow the egg whites to reach room temperature since they whip best when slightly warm for the best meringue.
Blend the egg whites
Pour your egg whites into a bowl and whisk them gently. Start slowly to give the proteins time to form together and trap any air bubbles present. You can also use an electric blender set at a very low speed.
For extra taste, you can add a bit of cream or a few drops of lemon juice to lower the pH and help strengthen the proteins to make a stable meringue.
Once you’ve blended the egg whites into a soft peak, slowly add the sugar, one tablespoon at a time while you mix at a very low speed.
Beat the mixture
At this stage, you’ll want to beat the mixture until it becomes stiff and make sure the sugar has completely dissolved. While the blender is running add some vanilla or any other flavoring. You can stop blending when you get a thick, glossy, and stiff marshmallow consistency.
If you’re making the Italian or Swiss meringue, the process is the same the only difference is you need to pre-dissolve the sugar.
The general rule of making a meringue batch is to use 1 cup of sugar for every 4 egg whites, but you can tweak the recipe as necessary.
Other kitchen appliances you can use to make meringue
- Ensure all your equipment is clean and dry. Also, make sure the sugar is fine or process it first before making your meringue so it dissolves faster.
- Measure out your sugar and egg white proportions and mix them in a bowl using a whisk.
- Simmer some water on your stove, reduce heat to low-medium, then place the bowl on the water and use your electric whisk with one attachment to mix.
- Use the lowest speed to dissolve the sugar till the mixture turns slightly white.
- Use a second whisk attachment and mix at the highest speed for 8 minutes to achieve a glossy, dense finish and stick on the whisk.
A food processor with a whisk and a folding tool will do the trick and it will only take about 10 minutes to prepare.
- Use the whisk attachment on the egg white and set it at high speed to achieve a stiff consistency.
- Add half the sugar and whisk until the mixture is glossy.
- Lift the processor’s head and insert the folding attachment, increase the speed to 2 and fold the remaining sugar.
- Use a clean, dry bowl and put the egg whites.
- Measure the ingredients to produce the quality you want.
- Tilt the bowl and bear the eggs to incorporate air till it becomes foamy.
- Add small amounts of sugar and continue to beat the mixture until it’s firm, white, and glossy.
- Stop beating when you achieve the right consistency.
You can use a blender to mix the sugar to make meringue, but you first need to use a whisk to mix the egg whites. This will help add air since the blende blades will ruin the consistency because they’re too sharp.
Is cream tartar necessary in meringue?
The acidity in the cream makes the meringue sturdier and less prone to weeping, but you can also use lemon juice.
Can I use icing sugar instead of caster sugar in the meringue?
You can use any type of sugar, but the most common is caster sugar and granulated sugar. You can also use icing sugar, but you’ll get a very white meringue.