Meringues Recipe - Baking with Granny (2024)

FAQs

What is the secret to making good meringue? ›

Once baked, French meringue should be crisp and light, but not browned, when done cooking. Be sure to bake them slowly at low heat. You will know when they are done when the baked meringue can easily be lifted off a piece of parchment and the bottoms are dry.

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.

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.

Instead: For standard meringues, we recommend 170°C (150°C fan) for 15 minutes - but it varies from recipe, to recipe. If you take your meringues out of the oven straightaway, or open the oven door and let all the heat out – cracks can form on the meringue surface.

Meringues can crack because of the sudden change in temperature.

Preheat the oven to 130°C /Fan 110°C/ Gas 1/2. Line 2 baking sheets with non-stick baking parchment. This type of meringue is 'dried-out' in the oven at a low temperature – you can open the oven door at any time without fear of them collapsing. Put the egg whites into a large, perfectly clean, grease-free bowl.

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.

What ruins meringue? ›

The most common reasons for soupy meringue is underbeating, and adding the sugar too soon, leaving out the cream of tartar, and having grease or water in the bowl or on your beaters. Most people won't have this problem, but if you buy farm fresh eggs, they make better meringue after they're at least three days old.

Never use a plastic mixing bowl – Choose a glass, ceramic, or stainless steel bowl (and make sure it is 100% clean and dry) to whip up your meringue. Plastic bowls might have traces of oil from previous recipes or foods, and that can keep your meringue from setting up!

Baking powder is a leavening agent that is used to give baked goods a light, fluffy texture. When added to meringue, it helps to aerate the egg whites and gives the meringue a light, airy texture. I can see no need or reason for baking powder in meringues, all you need are egg whites, sugar and a little boiling water.

Recipe Notes

If you want, you can add some crème of tartar (an acidic powder) to the meringue to stabilize the mixture. Add icing sugar instead of caster sugar as it dissolves quickly and it will make the process a little easier. Incorporate the sugar slowly as you beat it through the meringue.

Eggs whipped at room temperature will get the same result. We recommend using fresh, cold egg whites for meringues. They make a foam that is easier to work with, and the baked meringues have a more delicate and uniform texture.

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!

First, make sure you don't add stuff which will color the egg white/sugar mixture. Various flavorings can tint the meringue, and if you put something colored into the oven, you'll get something colored out. Second, bake it at the lowest temperature you can.

Currently, I like to whip my meringue at a slower speed. I start on speed 2 of the KitchenAid (low speed) for about 30 seconds, then I increase to speed 4 (medium-low) and whip for another 2 minutes or so, and I finish whipping the meringue on speed 6 (medium) until done, which can take another 10 minutes or so.

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...