This quick-to-make meringue is a lovely finish to ice cream cakes and pies, plus it holds up in the freezer beautifully after you’ve assembled the dessert. Whenever we have leftover meringue, we use it to make a s’more sundae. We combine chocolate ice cream with our house made graham crackers and caramel sauce, then we top it with meringue and toast it with our propane torch. You can also use this meringue to top lemon curd tarts or pies. If you don’t have a kitchen torch, you can toast the meringue in your oven under the broiler. You must keep a close eye on it though, because it burns easily and the ice cream will quickly start to melt!
AT A GLANCE:
MAKES: about 3½ cups (enough to cover two 8-inch cakes)
SPECIAL EQUIPMENT: Propane or butane kitchen torch (not essential but very helpful)
SHELF LIFE: None; use immediately!
INGREDIENTS:
- ½ cup egg whites (from about 4 large eggs)
- 1 cup sugar
- ⅛ teaspoon kosher salt
INSTRUCTIONS:
WARM THE EGG WHITES AND SUGAR
- Put about 2 inches of water in the bottom of a medium saucepan and bring to a simmer over medium-high heat. If you are using a gas stove, make sure the flames are not coming up around the pan, which will cause the egg whites to scorch.
- In the bowl of a stand mixer, whisk together the egg whites, sugar, and salt just until combined. Place the bowl over but not touching the simmering water. Whisk the whites occasionally until they are just warm to the touch and the sugar is completely dissolved (you should not be able to feel granules), about 3 minutes.
WHIP THE MERINGUE
- Place the bowl on the mixer fitted with the whisk attachment and whisk on medium speed until the whites are glossy and hold their shape, 4 to 5 minutes. (To test if they are ready, with the mixer off, dip your finger in the meringue and then remove it. When you pull up, the meringue should hold its shape in a soft peak that curves downward at the top.)
DECORATE
- Working quickly, spread the meringue over the top of the cake or pie you are decorating. Use the back of a spatula to create swirls and swoops in the meringue. Toast the meringue with a torch or under the broiler for a few seconds, just until the surface is lightly toasted.
TIP:
- Any type of oil or fat can hinder your whites from whipping up, so make sure your egg whites have no traces of yolk in them, and make sure your mixing bowl and whisk are spotlessly clean as well.
