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Tag Archives: Egg white

Betty’s Never Fail White Icing Recipe

Thin layers of a genoise soaked in grand marni...

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In this video, Betty demonstrates how to make Never Fail White Icing. This is made with a boiled sugar syrup beaten into egg whites and is a dramatic and tasty icing for cakes, cupcakes, and other sweets.

Ingredients:

1 cup sugar
1/3 cup water
2 tablespoons light corn syrup
2 egg whites
¼ cup confectioner’s sugar
1 teaspoon vanilla extract
½ cup chopped pecans

In a heavy pot, combine 1 cup sugar, 1/3 cup water, and 2 tablespoons light corn syrup. This mixture will have a “white” look. Cook over medium heat, stirring constantly until clear. Then cook, without stirring, until 232 degrees (F) on a candy thermometer. In a large mixing bowl, beat 2 egg whites until soft peaks form. Continue to beat, slowly adding hot syrup mixture. Add ¼ cup confectioner’s sugar and 1 teaspoon vanilla. Continue beating until stiff peaks form and frosting is of spreading consistency. Gently stir in ½ cup of pecans. Immediately spread on cooled cake. After cake is spread, allow icing to set up. (It may be helpful to place the frosted cake in the refrigerator to speed up this process.) Enjoy!!! –Betty

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Betty’s Killer Meringue for Cream Pies Recipe

Meringues mit Schlagrahm

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In this video, Betty demonstrates how to make a Killer Meringue for Cream Pies. This meringue is made of sugar syrup that is beaten into egg whites. It is gorgeous, and it comes out perfect every time!

Ingredients:

¾ cup water
¼ cup plus 2 tablespoons sugar
1 tablespoon cornstarch
3 egg whites, at room temperature
dash of salt
1 teaspoon vanilla extract

In a small saucepan, combine ¾ cup water, ¼ cup plus 2 tablespoons sugar, and 1 tablespoon cornstarch. Stir until blended. Place over medium heat and cook, stirring constantly until transparent and thickened. In a large mixing bowl, combine 3 egg whites and a dash of salt. Beat with an electric mixture until frothy. Add 1 teaspoon vanilla, and continue beating while gradually pouring cooked syrup into egg whites. Beat 3 minutes, or until stiff. Do not over-beat. Spread over the top of a cream pie and bake at 425 degrees (F) for 5 to 8 minutes. Lovely meringue! I hope you enjoy this recipe! –Betty 

 
 

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Betty’s “To Die For” Lemon Meringue Pie Recipe

Slice of lemon meringue pie

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In this video, Betty demonstrates how to make her “To Die For” Lemon Meringue Pie. This is the quintessential Southern version of homemade lemon meringue pie. It is a beautiful pie, and the taste is out of this world!

Ingredients:

3 egg yolks (Save the 3 egg whites for meringue; let egg whites sit at room temperature.)
1 ½ cups water
½ cup lemon juice
1 ¼ cups sugar
1/3 cup cornstarch
3 tablespoons butter
2 tablespoons white vinegar
1 ½ teaspoons lemon extract
9-inch baked Betty’s Super Easy Press-in-Pan Pie Crust
Betty’s Killer Meringue for Cream Pies

Combine 3 egg yolks, 1 ½ cups water, ½ cup lemon juice, 1 ¼ cups sugar, and 1/3 cup cornstarch in the top of a double boiler. Mix well. Bring water to a boil in double boiler; reduce heat, and cook egg mixture over hot water, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in 3 tablespoons butter, 2 tablespoons white vinegar, and 1 ½ teaspoons lemon extract, making sure that all ingredients are incorporated into the pie filling. Pour immediately into baked 9-inch pie crust, and smooth out the top with the back of a spoon. Make meringue for topping and spread meringue over warm filling, sealing to edge of pie crust. Bake at 425 degrees (F) for 5 to 8 minutes, or until lightly browned. Cool before serving. This is a light-tasting pie that is sweet, tart, tangy, and delicious! I hope you love it! Love, Betty ♥♥♥♥♥

 
 

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Betty’s Chocolate-Filled Meringue Sandwich Cookies Recipe

White chocolate is marketed by confectioners a...

Image via Wikipedia

In this video, Betty demonstrates how to make Chocolate-Filled Meringue Sandwich Cookies. These cookies have creamy milk chocolate spread between two small, slow-baked, crisp meringue cookies.

Ingredients:

4-oz. milk chocolate chips (You may use any type of chocolate.)
3 egg whites
¼ teaspoon cream of tartar
1 ¼ teaspoons vanilla extract
1/8 teaspoon (dash) salt
½ cup sugar

In a large mixing bowl, place 3 egg whites, ¼ teaspoon cream of tartar, 1 ¼ teaspoons vanilla extract, and a dash of salt. Beat on high speed with an electric mixer until foamy. Gradually add sugar, continually beating until stiff peaks form and sugar is dissolved. Spoon the mixture into a zip-lock plastic bag. Snip one bottom corner of the bag to make a hole that is 1-inch across. Pipe mixture into 1 ¼-inch mounds onto a parchment paper-lined baking pan. Bake at 200 degrees (F) for 2 hours. Remove from oven and cool completely (about 30 minutes). When meringue mounds are cooled completely, place 4 ounces of milk chocolate chips in the top of a double boiler. Bring the water below to a boil and stir chocolate constantly until melted. Turn off heat. Spread a thin layer of melted milk chocolate onto half of the flat sides of the meringue mounds. Gently press flat sides of remaining half of meringue rounds onto chocolate-covered side of meringue mounds. Let stand until chocolate is set (about an hour). Place Chocolate-Filled Meringue Sandwich Cookies on a nice serving tray. These are a great treat for a party. With the Playoffs and Super Bowl games coming up, this is a sweet treat that you might like to serve. It is quick, easy, and impressive. It is wonderful for any get-together or just for a comfort snack at home. Enjoy!!! –Betty 

 

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