Mad for Meringue: 19 Delicious Meringue Recipes (2024)

FAQs

What is the secret to making good meringue? ›

Room temperature (68°F to 72°F) egg whites will whip up faster. Cold eggs are easier to separate. The solution? Separate your eggs while they're cold, placing the whites into a small container before adding them to the mixing bowl to come to room temp.

Use Fresh Eggs for Greater Stability: It's often said that old whites are your best choice for making meringue, and in fact there is some level of truth to the claim. Old egg whites are thinner, so they foam more quickly and produce more volume, which was great back when people whipped meringue by hand.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

Surprisingly, fat is the enemy of a good meringue. Think about it this way: Egg yolks are what you use when you want a dense, luscious dessert like mousse or chocolate pudding. Egg whites provide the lightest, airiest texture you can imagine.

Whip for about 10 minutes, checking once the meringue looks thick and glossy. Add the vanilla and salt after about 7 minutes, while the mixer is on. To check it, remove the whisk and turn it upside down: does the meringue droop or hold its shape? Once it holds stiff it is done.

Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out).

You can't overbeat meringue - It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that your meringue is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

When to add cream of tartar to meringue? ›

cream of tartar is your meringue “MVP”!

A good rule of thumb is to add 1/4 teaspoon of cream of tartar for every 2 egg whites, and add it just before you add your sugar!

How do you know when they are done? You'll be able to lift your meringue cookies off the paper easily. They will feel very light and will be completely dry. Remember to bake them at a very low temperature for a LONG time.

Use ultrafine Baker's Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar. Use ultrafine Baker's Sugar to help prevent “weeping” or sogginess. Meringues will weep if there's any undissolved sugar. Don't put granulated sugar in a food processor to achieve a finer grain.

Italian Meringue Recipe

This type of meringue is commonly known as the most challenging of the three to master, but with the right technique you can create delicious desserts topped with this fluffy Italian treat.

Perfect peaks

If the peaks are too soft when you add sugar, the meringue mixture risks being sloppy and will never thicken. A word of warning though: if you whisk past the stiff peak stage, the proteins will start to break up, making a watery mess that can't be saved.

Make Sure the Pie Filling Is Hot

As the pie finishes baking in the oven, remove it when the meringue turns light brown. Removing the meringue before it has finished cooking can cause condensation. At the same time, don't overcook it, which can also cause weeping.

Beat to soft peaks on medium-high speed. Gradually add the sugar, a couple of tablespoons at a time, until it has all been incorporated. Continue beating until glossy, stiff peaks form. At this point, you can't overbeat the meringue, so keep beating until you've got those glossy, firm peaks!

Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too. We're not cooking, so much as drying out the meringue.