Meringue is one of those magical desserts that can transform any dish into something special.
Whether we're using it as a topping for pies, tarts, or cookies, or baking it into crunchy, melt-in-your-mouth treats, mastering the art of making meringue is a skill every baker should have. We put together a simple guide to help us achieve a perfect meringue every time.
What is Meringue?
Meringue is essentially a mixture of whipped egg whites and sugar, often with a touch of vanilla or cream of tartar to stabilize it. When whipped correctly, egg whites turn into a fluffy, glossy foam that can be baked into crispy shells or used as a soft topping. It's light, airy, and can be a great way to add a delicate sweetness to our baked goods.
Step 1: Use Room Temperature Egg Whites
One of the most important things to remember when making meringue is to start with room temperature egg whites. Cold egg whites are harder to whip and take longer to reach the stiff peaks we want. We should separate the eggs while they're cold, then let the whites come to room temperature for about 30 minutes. This small step makes a big difference in the texture of our meringue.
Step 2: Use Clean Equipment
Any grease or residue on the bowl or whisk can prevent the egg whites from whipping properly. We should make sure that all of our equipment—bowl, whisk, and spatula—is completely clean and dry. To ensure this, we can wipe down the bowl with a small amount of vinegar or lemon juice to remove any oils that might be present.
Step 3: Whip the Egg Whites
Once our egg whites are at room temperature and our equipment is clean, we can start whipping the egg whites. We should begin on low speed to break them up, then gradually increase the speed. As the egg whites start to foam, we can add a pinch of cream of tartar (or a bit of lemon juice) to help stabilize them. After a few minutes, the egg whites will start forming soft peaks. At this point, we can begin adding the sugar.
Meringue Cookies Recipe
Video by Preppy Kitchen
Step 4: Gradually Add Sugar
Adding the sugar gradually is key to getting smooth, glossy meringue. We should add about 1 tablespoon of sugar at a time, allowing it to dissolve fully before adding more. This process helps ensure that the sugar doesn't form any gritty lumps in the meringue. Once all the sugar is added, we can continue whipping until the meringue forms stiff peaks and the sugar is fully dissolved. The meringue should look glossy and smooth, with no sugar crystals remaining.
Step 5: Add Flavor and Stabilizer
At this point, we can add any flavorings we'd like, such as vanilla extract or almond extract. If we want to add a little extra stability, we can sprinkle in a tiny amount of cornstarch. This step is optional but can help our meringue hold its shape better during baking. Gently fold the flavoring into the meringue without deflating it.
Step 6: Bake or Use Immediately
We can now use the meringue for a variety of purposes. If we're making meringue cookies, we can pipe the mixture onto a baking sheet lined with parchment paper and bake at a low temperature (around 200°F or 90°C) for 1 to 2 hours, depending on the size of the meringues. For a meringue topping, we can spread it over pies or other desserts and bake for 10-15 minutes at a slightly higher temperature (around 350°F or 175°C), just long enough to brown the top.
Step 7: Let It Cool
After baking, it's important to let the meringue cool completely. Meringue is delicate, and it can collapse or become soggy if we try to handle it while it's still hot. Allow it to cool in the oven with the door slightly ajar to avoid sudden temperature changes, which could cause the meringue to split.
Tips for Success
• Use superfine sugar: It dissolves more easily in the egg whites, resulting in a smoother texture.
• Be patient: Whipping egg whites can take time, so we should be patient and allow the egg whites to reach the proper stiffness.
• Avoid over-mixing: Once the meringue reaches stiff peaks, stop whipping. Overmixing can cause the meringue to become dry and grainy.
• Don't rush the drying process: If baking meringue cookies, allow them to dry in the oven. Rushing can lead to chewy or sticky centers.
Making perfect meringue is all about the details—starting with room temperature egg whites, using clean equipment, and adding sugar slowly. With these steps, we can achieve that light, airy texture that meringue is known for. Whether we're using it as a topping for pies, making delicate cookies, or creating stunning pavlovas, we can be sure that with these tips, we'll be making perfect meringue every time!
