More Eggs in Ramekins

For whatever masochistic reason, I've had meringue on the mind.  They just sound like a good idea, even though I don't own a mixer.  And if my less evolved ancestors could make meringue in whatever Flinstonian fashion before Turner Williams decided to invent the egg beater over a hundred years ago, so can I.  Mixer aside, I own a steel mixing bowl and whisk--and have a killer forearm from years of competitive ultimate frisbee.

To begin, a meringue consists of egg whites and sugar.  Don't let online recipes fool you--cream of tartar isn't needed and is for cheaters.  And again, not even an egg beater or stand mixer is needed.  Just egg whites, sugar, a whisk, and a tireless arm.

The keys to coagulation are as follows:

• Separate the eggs using the shell halves and not hands to reduce grease infection.  Keep kids, especially teenagers, away too.
• While the eggs separate easier cold, they will coagulate better at room temperature.
• Use a stainless steel or copper bowl, as plastic ones harbor grease.  Glass would be another bad choice.
• Always add sugar after peaks are achieved.
• Work in a dry environment.  Humidity and moisture are just as disruptive as grease.

En route to stiff peaks, the egg whites will double in volume as they coagulate and combine with air.  Once stiff peaks are achieved, slowly mix in sugar while whisking.  Traditionally, a cup of sugar goes into four egg whites, however a few tablespoons will be ample for a savory oriented dish.

From here, infinite opportunity awaits.  Accompaniments aside, meringue changes depending on how it is cooked.  Cooked for a longer period of time in a low (300 Dg) oven, they will become more firm.  This is how pavlova, île flottante, œufs à la neige, or meringue cookies are made.  Cooked in a higher (350 Dg) heat oven for less time, the meringues will brown on the outside, and stay soft on the inside, and can develop a luscious marshmallow texture.

This time around, I am baking the meringue on top of a fruit filling to replace a traditional pie or cobbler crust.  To make it extra cute and special, I'm using ramekins instead of a larger, single vessel.  I being by greasing each ramekin, and then filling them with an apple, sugar, and butter mixture.  Next, I place the ramekins in a preheated 350 Dg oven to par-bake the apples, as they will take longer to cook than the meringue.  

After 10 minutes, I spoon a mountain of meringue on top of the apple mixture, and bake for another 15 minutes.  Each dish pops out golden brown and crisp on the outside, but soft like a cloud on the inside.  The hot, honeycrisp apple filling doesn't suck either.  

It's so fluffy!

Update on Sunday, October 17, 2010 at 8:04PM by Stash

Due to the very little amount of sugar used, my product came out more similar to a souffle than meringue.  More to come later.

Comments

[Tatiana]

This looks delectable... I want some immediately.

[Lulu]

Have I told about my tennis forearm? When it's on, it's lethal...plus as a kid I had to beat the egg-whites for the chiles rellenos. I can help with this.

[Stash]

I am never going to play tennis with a superstar like you. I did need a small break, but this was a lot easier than making whipped cream. There is going to be a lot more of this, classic souffle, and meringue variations--albeit Swiss, French, or Italian to come.

[Vanessa]

I am loving this ramekin binge you've been on lately. Keep the deliciousness coming!

[Tatiana]

I request a savory souflee, please. I love souflee as an entree, but am too chicken to try it. If you do, I will definitely try as well. ;-)