Recipes, Cooking tips & more from Los Altos de Eros, Boutique Hotel & Spa in Tamarindo, Costa Rica.
Egg whites + Sugar + Whipin’= a fluffy cloud of sweetness! Meringue is as easy as it is light, and can take on many roles: frosting, whipped cream, a sweet dip, meringue cookies etc…
1. French Meringue aka Whipped Cream:
Ingredients: 1 cup sugar, 1/2 cup egg whites (about 4 or 5 egg whites) at room temperature, dash of salt, vanilla or almond extract (optional).
Preparation: Using the electric mixer, beat the egg whites and salt at high speed. Once they turn fluffy and white add the sugar gradually while mixing until you achieve a firm, smooth texture.
Use as cake frosting, over desserts or pies, or as a strawberry dip!
2. Swiss Meringue
Ingredients: 4 egg whites at room temperature, 1 cup sugar.
Preparation: Whisk the egg whites and sugar in an aluminium bowl. Place in baño maría without allowing the recipient to touch the water while making sure it does not come to a boil. Whisk until the sugar dissolves and then remove from heat. Beat at high speed with the electric mixer, until you achieve a shiny mixture with firm peaks.
As frosting, this meringue can be browned by lightly burning the surface with a torch or placing in the oven for a few minutes.
To make traditional meringue cookies place small scoops of the frosting on a baking sheet and slip in the oven for about 5 to 10 minutes at 350, until the edges are lightly browned.
In spanish, a meringue cookie is called a “suspiro”, meaning sigh, which describes them perfectly: as light and sweet as a sigh of relief.