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How do you like your Meringues? A lot of people often use meringue as a topping on baked goods. It also makes a great cookie treat when baked to a crust. But can you make Meringue in a blender when an electric mixer is unavailable? And if YES, which blender brand is the easiest to prepare?
Meringue is a sweet delicate treat and a favorite of anyone with a sweet tooth. Sugar is after all one of the key ingredients whipped into fresh egg whites until stiff.
Despite all the love for it and countless applications, meringue intimidates a lot of home cooks, unfortunately. But in our cook tips of today, I’ll take you through the various steps of how you can make meringue like a pro in no time.
A Kitchen Mixer is the Best Tool to Make Meringue
When you eat a meringue cookie, it often dissolves in the mouth as the stiff crust isn’t its true form. The treat is just an outcome of beating/ whipping egg whites until they increase in volume and texture.
Usually, it will take about six minutes to Whip Whipping Cream with Electric Mixer. Thus, it’s faster to work than the balloon whisk, which takes 20 minutes or longer to complete.
The process with whipping cream is about the same as egg whites. It’s all about aerating the mixtures, anyway. And when making a homemade meringue, you just need to aerate those whites until they achieve stiff peaks.
A Blender is a Great Alternative to Make Meringue
Can you make Meringue in a blender? Absolutely, YES, it’s possible. We already saw you can whip egg whites in a blender to cream under 1 Minute. And the process to produce a meringue is about the same, except now you must “blend” the mixture until firm peaks.
Any full-size Vitamix blender for juicing and smoothies is the most effective brand here. The local brand has a dedicated aerating container that achieves results faster and without ending up with overbeaten egg whites.
Unfortunately, this Vitamix Aer Disc container isn’t part of the standard components that come with your blender. You’ll have to purchase it separately: goes around $140 for both the regular and Smart Self-detect series.
Fortunately, you can still get results in the regular blending jar that comes with your blender. You just have to watch your egg whites as the process this time has a high risk of getting scrambled eggs. How so?
When whipping the eggs for meringues, your mixture only stiffens when the contained strands of albumin protein trap air. But when you use the regular blender jar, the fast spinning blades tend to break these strands and may not trap any/ enough air.
I’ve used “may” as it’s still possible to achieve results with this container. You just have to run your blender at a medium speed that can agitate the mixture without breaking the protein strands.
You Can Also Make Meringue in an Immersion Blender
If you have a nice hand blender for whipping cream, you can also beat some pretty nice Meringue from your kitchen. In some cases, the tool is more efficient than the regular blender. You can replace the blending wand with a whisk attachment to turn it into a handheld (stick) kitchen mixer.
However, you’ll still have to work at a slow but agile speed to get the best results. And for that, your immersion blender will need to have variable/ multiple motor speeds.
A Quick Guide on How to Make Meringue in a Blender at Home
The following are the various crucial steps to make Meringue in a blender if you don’t have an electric mixer.
What You’ll Need:
- Eggs- preferably fresh batch at room temperature
- Cream or tartar– to stabilize the mixture and stiffen it faster
- Sugar- preferably a super-fine fineness to sweeten your meringue
- A blender with a variable speed– this recipe is based on Vitamix 750 with an Aer Disc container
Cream of tartar is a very crucial ingredient whenever beating whipping cream or eggs for cream. As an acidic base, it helps stabilize the mixture, or rather keep the strands of proteins from sticking together.
So, your mixture of egg whites here gets to achieve the ultra-luxurious fluffy form fast. Then when you make your meringue, it will hold its shape longer without wilting or collapsing on itself.
During application, you don’t want the cream of tartar to change the intended flavor of your homemade meringue. Only use a small but enough amount that will be significant in your recipe. And since the compound is in powder form, the general rule of thumb is to put 1/8 teaspoon for every egg white used.
If you don’t have the cream of tartar, lemon juice (or white vinegar) is also a great acidic agent. But since this one is in liquid form, you’ll need to add ½ teaspoon amount for every egg white in the mixture.
What You’ll Need to Do:
If you already know how to beat egg whites in a blender for whipped cream, the process to make Meringue is relatively similar. In fact, the only different thing is the sugar you’ve added here (some home chefs add in whipped cream too). And this means you’ll have to “blend” your recipe a little longer for everything to dissolve altogether.
Here’s how to make a perfect meringue treat:
Step 1: Get Your Blender Ready
Remove your blender from storage and set it on the counter. The blender jar must also be extremely clean if your egg whites are to stiffen to the desired firm peaks. You can rinse it with vinegar (if available), then wipe it with a dry dish towel.
Step 2: Gather Your Ingredients on the Counter
You should also get every ingredient for the recipe in one place to make the whole process smooth. Also, check the sugar again to make sure it’s fine for easier mixing with the egg whites- unless you want to end up with a gritty meringue.
If your sugar is the coarse kind, just toss it in the regular blender jar (with a blending blade) and blend for about two minutes. A food processor can also bring out that super-fine consistency.
Step 3: Separate the Egg Whites from the Yolk
Get a clean (glass) serving bowl and break your eggs as you separate the yolk from the egg whites. Make sure not even the tiniest shell or yolk finds its way into the bowl. Otherwise, they will contaminate the whites and you’ll have to repeat the process.
Step 4: Transfer the Egg Whites into the Blender Jar
Pour your separated egg whites into the blender jar (in this case Vitamix Aer Disc). Also, add the cream of tartar (or lemon juice/ white vinegar), then put on the lid.
Step 5: Start Blending Your Whites
Start the motor on low speed “variable 1”. Then turn the dial to the medium setting “4” or “5”.
Step 6: Next, Add the Sugar Gradually
After running for about 10 – 15 seconds and your mixture starts to froth, remove the lid cap. Then begin to add your sugar slowly (about a single teaspoon each) while the machine is still running. The idea is to make sure all the sugar particles dissolve well with the forming cream.
FYI: You can use about any amount of sugar in the recipe, depending on your sweet tooth. But for your meringue to come out perfect, use a ratio of 1 cup of sugar in every 4 egg whites.
Step 7: Now, Continue Beating Your Mixture
Whip, whip, whip! Let your mixture continue whipping until it thickens. You’ll hear the motor noise change and the mixture no longer spinning, an indication it’s done.
When you scoop out your meringue, you should notice it stands up straigh on the spoon,with a subtle bend at the tip.
If you love to bake, that’s how you can make meringue in a blender when an electric mixer is unavailable. It’s a simple process if you have a Vitamix and the add-on Aer Disc container. But the regular blending jar can work too if you are careful not to overbeat your egg whites mixture.
It’s worth mentioning meringue can be sticky and a bit of a hassle to whip into firm peaks when the weather is humid. And for that, you might want to work at the time the day has low humidity or your home has a central heating & cooling system.