Can you use white sugar instead of caster sugar in meringues?

Can you use white sugar instead of caster sugar in meringues?

White sugar milled into smaller crystals. It’s also called superfine sugar. It dissolves more easily, making it perfect for recipes like custard from scratch, meringues and cakes. In most recipes you can substitute granulated sugar for caster sugar and vice versa.

Can I substitute brown sugar for white sugar in meringue?

A meringue topping makes any pie special, and when made with brown sugar, even more so. This easy meringue is made with the typical egg whites and vanilla, but instead of white sugar, brown sugar is used, making the perfect topping for butterscotch, caramel, and banana cream pies.

What can I use instead of caster sugar in meringue?

Caster Sugar Substitute Granulated sugar will usually work just fine as a caster sugar alternative. Substitute on a 1:1 ratio (if your recipe calls for a cup of caster sugar, use a cup of granulated sugar).

Can I substitute powdered sugar for granulated sugar in meringue?

Sugars: Hard meringue is made with a ratio of 4 Tbsp. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

Which sugar is best for meringues?

You can use regular granulated sugar when you’re making a meringue, but many cooks swear by superfine sugar because its ultra-tiny crystals dissolve more easily and completely when you whip them up with the egg whites.

Does meringue need sugar?

Sugar is an essential ingredient in meringue, serving several functions to turn egg whites into dessert.

What is the difference between brown sugar and white sugar?

Brown sugar has a deep, caramel or toffee-like flavor due to the added molasses. For this reason, it works well in chocolate cakes and cookies, as well as rich fruit cakes. On the other hand, white sugar is sweeter, so you can use less of it to attain your desired taste.

What is the difference between castor sugar and granulated sugar?

The only difference between caster sugar and granulated sugar is their texture. Caster sugar has more finely ground crystals than granulated sugar, which means it dissolves faster than granulated sugar in creamed mixtures and whips.

Can I use white sugar instead of icing sugar?

The first icing sugar substitute that can be used is as basic as it can get. Since icing sugar is very simply powdered sugar, you could take regular granulated sugar, put in a blender, and set it to high. Let it grind till the texture turns entirely into powder.

How do I make my meringue chewy?

1 – Improper Baking If you are baking your meringues at the wrong temperature or for the wrong amount of time, they will become chewy. One of the biggest mistakes bakers make when making meringues is to underbake them, which does not give them enough time to dry out.

Can I beat egg white without sugar?

Adding in sugar has many benefits. Sugar pulls the water from the structure and allows it to hold its shape better; egg whites beaten without sugar will not peak as firmly as those with. Beaten whites can also sit and hold their shape longer than foams without sugar.

Do you have to add granulated sugar to meringue?

I don’t usually, since it is hard to taste it once the meringue dries. Start out by combining the granulated sugar and the egg whites in the bowl. This is different than slowly adding the sugar into the lightly whipped egg whites, but this way the liquid from the egg whites helps to dissolve the sugar.

Do you have to whip egg whites to make meringue?

Whip or beat the sugar in – know that the egg whites will deflate a bit, but whip to fully incorporate the sugar so it dissolves into the meringue and the egg whites look smooth, fluffy, and a bit glossy as above. You know have meringue, it just needs to be cooked in some fashion!

What makes a meringue have a lofty quality?

The lofty pillow-like quality of meringue is the result of whipping egg whites into a shape-holding foam, adding sugar (usually confectioners’ or powdered sugar), and baking it. Some meringues are baked lightly, so their insides are still soft, others are baked until they are crisp all the way through.

Do you need an electric mixer to make meringue?

OK, the necessary ones are pretty obvious. You need sugar and egg whites plus air. The air typically comes from an electric mixer; you can whisk meringue by hand if you’d like, but I’m a softy and prefer to not lose the use of my wrist for a week.