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.

Turn the whisk around and examine the bottom of the meringue that was collected on the whisk. It should have soft but distinct formed waves on the bottom. If the meringue is chunky, the waves are chunky, or there are too many little hard peaks all over the meringue, that means you've over whipped.

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.

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.

Beat until the meringue is very smooth, very glossy, and thick. This should take 3 to 6 minutes. If you're topping a pie, spoon, pipe, or slather the top of the still-warm pie filling with the meringue. Then bake the pie at 400 degrees until golden brown on top, about 6 minutes.

Over-beating

It's possible to take it too far. After the stiff peak stage, egg whites will start to look grainy and dull. They will eventually collapse back on themselves.

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!

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.

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.

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.