Sous Vide Meringue

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5-7 cups
Sous vide (soo-vide) translates to "under vacuum", and is a cooking method that has become popular in mainstream cooking over the past several years. Food is vacuum sealed and then cooked at temperatures much lower than is common with conventional cooking. In this video Ryan shows you a simple technique for sous vide meringue, which uses a whipping siphon and nitrous oxide to aerate the egg and sugar mix.



Sugar - 1 1/4 cups (8.75 oz.)
Egg Whites - 1 cup (8.75 oz.)

Special Equipment:

Immersion circulator (or a pot and a thermometer)
Whipping Siphon
Nitrous Oxide Cartridges - 4

To Make:

  1. Whisk egg whites and sugar just until thoroughly incorporated. 
  2. Transfer to a vacuum bag and vacuum seal. This can also be done in a Ziplock bag and does not need to be vacuum sealed. 
  3. Place sealed bag in a 165 degree (F) water bag for 25 minutes. 
  4. Pour the mixture into a whipping siphon. Add 4 nitrous oxide chargers (3 if you want soft meringue)
  5. As needed, pipe the meringue from the siphon. Optionally, this meringue can be baked or torched.


This is a recipe adapted from Modernist Cuisine.




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