FAQs
The oven temp will drop when you open the door to put the meringues in there so this higher temperature helps to mitigate some of that heat loss. We then turn the heat down lower and bake for an hour. This ensures that they stay bright white and get crispy and dry throughout.
What is the secret to perfect meringue? ›
How to Make Meringue Successfully
- When making meringues, always cook egg whites to avoid salmonella poisoning.
- Don't use packaged egg whites to make meringue. ...
- Use fresh egg whites. ...
- Use eggs at room temperature. ...
- Never let any yolk get into the whites.
- Don't overbeat egg whites.
What must be avoided when making meringue? ›
7 Common Mistakes to Avoid When Making Meringue
- Adding Sugar Too Quickly.
- Skipping Cream of Tartar.
- Mixing in a Dirty Bowl.
- Using Cold Eggs.
- Overbeating the Egg Whites.
- Squeezing the Air Out.
- Baking at Too Low a Temperature.
How do I get my meringues to stay white? ›
The oven temp will drop when you open the door to put the meringues in there so this higher temperature helps to mitigate some of that heat loss. We then turn the heat down lower and bake for an hour. This ensures that they stay bright white and get crispy and dry throughout.
How to get meringue to stiffen? ›
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!
Why add cream of tartar to meringue? ›
Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.
Should meringue be put on hot or cold filling? ›
Always prepare the meringue before preparing the pie filling so it's ready to spread while the filling is still hot. The heat from the filling will "cook" the meringue onto the filling and make it less likely to leak or shrink. Seal the meringue completely to the edge of the pie so it touches the crust.
What ruins meringue? ›
13 Mistakes People Make With Their Meringue
- Using the wrong type of bowl. Vladimir Sukhachev/Shutterstock. ...
- Measuring the eggs wrong. ...
- Not bringing the eggs to room temperature first. ...
- Using egg whites that aren't fresh. ...
- Not using clean equipment. ...
- Improperly using the sugar. ...
- Skipping on stabilizers. ...
- Under or overbeating the eggs.
What is the enemy of meringue? ›
Egg Whites
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.
Why add vinegar to meringue? ›
Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.
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.
Is meringue better with cream of tartar or lemon? ›
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...
How long should you whisk meringue? ›
Whisk on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes, or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should look fluffy and cling to them, while the peaks remain stiff and moist-looking.
Can you whip meringue too long? ›
Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar.
How long should you beat egg whites for meringue? ›
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.
What happens if you add sugar too early to meringue? ›
If the sugar is added too early, the sugar granules interfere with the proteins' ability to unfold, resulting in a weaker network that can only support small air bubbles (this is why these cakes and meringues had a finer interior texture).
What are the three rules for making a successful meringue? ›
You simply need to follow just a few simple rules and I promise you will have perfectly beaten egg whites in the end:
- room temperature whites are KEY! ...
- beat the whites low and slow to start! ...
- cream of tartar is your meringue “MVP”! ...
- add your granulated sugar slowly too!
How long do you beat egg white until stiff? ›
It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating.
When should you add sugar when beating meringue? ›
Slowly stream in the sugar after the egg whites have been whipping for about 10 seconds. Add the sugar in thirds: 1/3 when the whites are a very pale yellow (about 10 seconds in), 1/3 when the whites begin to foam, and 1/3 just before the whites reach a soft peak. Add all of the sugar at once.
Why add vinegar and cornstarch to meringue? ›
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.