What to Do with Extra Meringue

Having extra meringue is a sweet dilemma to have! There are several delicious and creative ways to use that fluffy blend of sugar and egg whites so none of it goes to waste. From light and airy desserts to mouthwatering savory dishes, your meringue can add an exciting twist to some of your favorite recipes.

For those new to the world of meringue, it’s a versatile baking staple made by whipping egg whites and sugar together until they reach a stiff, glossy peak. Whether you’ve overestimated the amount needed for your lemon meringue pie or simply whipped up a little extra for practice, your surplus meringue is the perfect opportunity to try something new in the kitchen.

In this article, we’ll explore some delightful ways to incorporate your extra meringue into a variety of dishes. Keep reading to discover scrumptious dessert ideas, savory pairings, and even some healthy alternatives, all featuring your meringue as the star ingredient!

 

Different Ways to Use Extra Meringue

Having extra meringue on hand can be a delightful opportunity to get creative in the kitchen. Here are a few suggestions for using up that leftover meringue.

Meringue as a Topping

One classic way to use extra meringue is to top off your favorite desserts. You can spread a dollop of meringue on fruit tarts or pies with a creamy filling. Just be sure to lightly brown the meringue in an oven or broiler for a nice finish. You can even make a meringue swirl on top of your dessert for a more elegant presentation.

 

Meringue as a Filling

Extra meringue can also make for a delightful filling. Try using it as a sandwich cookie filling by spreading it between two crispy cookies of your choice. You can also experiment with different flavors, like adding a hint of vanilla for a light and delicate option.

 

Meringue Cookies

Turning extra meringue into cookies is another simple and delicious option. For a basic meringue cookie recipe, follow these steps:

1. Preheat your oven to 225°F
2. Line a baking sheet with parchment paper
3. Scoop or pipe the meringue onto the prepared baking sheet
4. Bake for about 1 hour or until the cookies are crisp and dry

Get creative and add your favorite flavorings or colored food gel into the mixture before scooping or piping for an extra touch of fun.

 

Dessert Variations with Meringue

If you’re looking for more ways to incorporate meringue into your desserts, try out these ideas:

• Meringue-topped brownies: Spread the meringue evenly over cooled brownies and bake until the topping is golden brown
• Eton mess: Crush the meringue and mix it with whipped cream and fresh berries for a delightful dessert parfait
• Meringue roulade: Fill a thin layer of meringue with your choice of fruit filling or whipped cream and carefully roll it up

 

Tips for Storing and Using Meringue Later

How to Store Meringue

Storing meringue properly is essential to maintain its crispy texture and delightful taste. Here are a few tips to help you store your extra meringue:

• Room temperature: It’s best to store meringue at room temperature since refrigeration can cause it to become sticky and soft. If you live in a very humid area, however, you may need to store your meringue in the fridge. Just be aware of potential texture changes.
• Airtight container: Place your meringue in an airtight container to protect it from humidity and any possible contaminants in the air. Meringues are delicate and susceptible to changes in humidity, so this step is essential.
• Separate layers with parchment paper: If you’re storing multiple meringues, lay a sheet of parchment paper between each layer to prevent them from sticking together. This will make it easier to enjoy them later, one at a time.

 

Reheating Stored Meringue

If your meringue has lost its crisp texture during storage, you can quickly revive it. Preheat your oven to 200°F and place the meringue on a baking sheet lined with parchment paper. Bake for approximately 10-15 minutes or until they regain crispiness. Remember to keep an eye on the meringue to avoid overbaking it.

 

Creating a Signature Dessert with Meringue

In this section, we will explore two exciting ways to use your extra meringue: Meringue Tart Creation and Lemon Meringue Angel Cake.

Meringue Tart Creation

Meringue tarts are a delightful combination of a crispy crust, rich filling, and airy meringue frosting. To make a perfect meringue tart, follow these simple steps:

1. Prepare the crust: Combine your favorite tart crust ingredients (such as butter, flour, and sugar) and form into a dough. Press the dough into a tart pan and bake until golden brown. Let it cool completely.
2. Select a flavoring: Choose a delicious filling for your tart. This could be fruit compote, lemon or lime curd, chocolate ganache, or any other flavor that strikes your fancy.
3. Top with meringue: Whip up your extra meringue, adding a bit of cream of tartar to stabilize it. You can add flavorings, such as juice or extracts, to match your tart filling. Gently spoon the meringue onto the cooled tart and use a piping bag or a spatula to create attractive peaks.
4. Finishing touches: Brown the meringue using a culinary torch or by placing the tart under the broiler for a few minutes. Chill before serving to help the flavors meld together.

 

Lemon Meringue Angel Cake

Combining the light texture of angel cake and the bright taste of lemon curd is another delightful way to use your extra meringue. Here’s how to make a delicious Lemon Meringue Angel Cake:

1. Bake the angel cake: Follow your favorite angel cake recipe, which typically includes eggs, sugar, and flour. As it bakes, the cake should rise to a lovely, light texture.
2. Prepare the lemon curd: Combine lemon juice, sugar, eggs, and butter in a saucepan, and cook until it thickens into a luscious lemon curd. Allow the curd to cool completely.
3. Assemble the cake: Carefully slice your cooled angel cake into layers. Spread an even layer of lemon curd between each layer, being careful not to overfill, or the curd may spill out the sides.
4. Frost with meringue: Mix your extra meringue with a little cream of tartar for stability. Generously frost the top and sides of the cake, using a spatula to create swirls for a visually appealing finish.
5. Final touch: For an elegant presentation, brown the meringue using a culinary torch or under the broiler. This will give your Lemon Meringue Angel Cake a lovely golden hue and add a delicious hint of caramelized flavor.

 

FAQs

Can I freeze extra meringue?

Yes, you can freeze extra meringue. Pipe or spoon the meringue into individual portions on a baking sheet lined with parchment paper. Place the sheet in the freezer for about an hour or until the meringue is firm. Once firm, transfer the meringue portions to an airtight container or freezer bag, separating layers with parchment paper. Freeze for up to 3 months. When you’re ready to use the meringue, allow it to thaw at room temperature on a wire rack to prevent sogginess.

 

What are some meringue cookie variations?

Meringue cookies can be tailored to your taste preferences. Here are some variations to try:

• Chocolate: Fold in melted chocolate or cocoa powder for a rich, chocolaty flavor.
• Citrus: Add grated lemon, lime, or orange zest for a refreshing twist.
• Nutty: Fold in finely chopped nuts like almonds, pecans, or pistachios for added crunch.
• Spices: Experiment with cinnamon, cardamom, or other spices to create unique flavor combinations.

 

Can I make meringue without cream of tartar?

Yes, you can make meringue without cream of tartar. Cream of tartar helps stabilize the egg whites, but it can be replaced with an equal amount of lemon juice or white vinegar. However, note that using lemon juice or vinegar may impart a slight flavor to the meringue.