Are you looking for a new way to make meringue? This article will show you how to make meringue with an immersion blender.
You’ll need one large clean bowl, one whisk attachment for your immersion blender, and two eggs.
Can You Make Meringue With An Immersion Blender?
Yes, you can use an immersion blender to make meringue. The whisk attachment on the blender allows you to get soft peaks, and then keep whipping until stiff peaks form. This means you’ll be whipping your egg whites for a total of 10 minutes.
Keep in mind that when it comes to the meringue, sugar is very much an optional ingredient. It adds sweetness and helps stabilize the soft and stiff peaks, but it’s also entirely possible to make meringue without adding any sugar at all!
How To Make Meringue With An Immersion Blender
- 2 large egg whites
- 1 teaspoon vanilla extract
- 3 tablespoons sugar, or as needed
Begin by placing the bottom of your mixer in the center of the bowl and turn on high speed.
The whisk should be spinning around in circles so that it looks like it’s coming out of the bowl. As soon as foam starts forming around the edges of the whisk, stop mixing.
Add sugar slowly while continuing to mix at high speed until all sugar has been added and the mixture is thick enough that when lifted from the surface does not run back into itself (about three minutes).
Turn off the mixer before folding in vanilla extract.
Always fold in a third of the mixture at a time to keep the egg whites from losing their volume.
Now, you can make some delicious meringue cookies!
You’ll need to bake these in a piping bag with a round tip, making sure that no air is trapped inside when you’re piping them onto your baking sheet. Then bake for 30 minutes at 250° Fahrenheit.
After they’ve cooled completely, fill by poking holes into each cookie and filling it with strawberry or raspberry jam.
To help you ensure that your meringue will hold stiff peaks, try to reduce the amount of water that is on any utensils used for mixing. Make sure they are thoroughly dry before using.
If you’re looking for ways to improve the taste of your desserts, consider adding a little bit of lemon juice. Acid inhibits the proteins in egg whites from developing during whisking, which means it can make them easier to work with and creates better volume! It also helps stabilize the sweet dessert without changing its flavor or consistency too much.
You can make chocolate meringues by folding cocoa powder into the finished mixture instead of sugar.
Related Post: Can You Make Meringue In A Blender?
Frequently Asked Questions
What Tools Will I Need To Make Meringue?
For this recipe, you’ll need an immersion blender with a whisk attachment, two large clean bowls (one for your yolks and one for your egg whites), and sugar. You can use vanilla extract or another flavoring of your choice; the level of sweetness it adds is completely up to you.
Make sure that everything is thoroughly dry before using it to prevent water from getting into the meringue mixture!
How Much Sugar Should I Add?
Adding too much sugar at once can cause you to lose volume in the egg whites. If you do end up adding too much, try scraping some out into a bowl until you have just enough leftover.
Can I Make A Meringue Without Sugar?
If you would like to reduce the amount of sugar in this recipe, simply do so by lessening the amount called for, or omit it altogether.
Meringue does not use eggs as a thickener, so omitting the sugar will change the consistency slightly but shouldn’t make too much of a difference.
Can I Make Chocolate Meringues With Cocoa Powder Instead Of Sugar?
This is possible using this recipe! To avoid changing too much about your meringue’s texture or flavor, keep an eye on how much cocoa powder you’re adding and stop if you find that it’s becoming too dry to work with.
The best way to ensure that your turns out how you want it to is to use a recipe specifically tailored to the flavor changes.
What Utensils Should I Use?
The best tools for this job are just dry, clean spoons and bowls that you know have no excess water clinging to them. You can also use an immersion blender with a whisk attachment or even just a handheld mixer if that’s all that you have available to you.
How Do I Get Stiff Peaks?
Stiff peaks form when egg whites lose their moisture while being whipped and become smooth and glossy while remaining slightly thick.
This happens when they reach about 70°C or 160°F on a candy thermometer, so it’s easy enough to test whether everything is working as it should be!
Once My Meringue Is Done, What Can I Make With It?
You can use your meringue to top pies or other desserts to create a crispy sort of crust. You can also fill it with fruit preserves to create small tarts.
How Should I Store Leftover Meringue?
Store any leftover meringue in an airtight container at room temperature for up to five days.
If you’re planning on keeping it for longer than that, move it into the fridge but take note that this may affect its consistency slightly.
Meringue With Immersion Blender – Wrap Up
Your Perfect Meringue Isn’t Ours… Yet!
We are always looking for ways to improve our meringues. If you have any suggestions, please comment below!
If you’re looking for a quick and easy recipe that even the newest of chefs can follow, this is it. You don’t need to be an expert in the kitchen to whip up some delicious meringue!