Meringues Recipe - Baking with Granny (2024)

FAQs

What is the secret to making good meringue? ›

Whip to just stiff peaks: once the meringue is thick and glossy you can turn the mixer off and check it by removing the whisk attachment and turning it upside down. As soon as you see no droop, stop.

Your meringue is done once it has a thick marshmallowy texture and can hold stiff peaks. I would caution against letting it sit for too long as it will lose consistency and not pipe as nicely if left to it's own devices for too long.

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.

Fat is meringue's worst enemy. Get a tiny bit of egg yolk in with the whites and you won't get fluffy whipped peaks, you'll get batter. Always whip meringue in clean bowls without the slightest trace of grease.

Cream of tartar: Cream of tartar is acidic, and it works to add better stabilization to meringue. The acid can be substituted for lemon juice or vinegar.

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.

What happens if you don't whip meringue enough? ›

If your meringue has turned out runny, it means the egg whites haven't been whipped enough to create a stiff enough batter. Egg whites are best whipped with a wire whisk to create a frothy foam. When this foam is thick enough, it will create a stable structure as you fold in the sugar and other ingredients.

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.

As tempting as it is, try to avoid opening the oven until the very end of baking, or your baked meringue may crack. Use caution when using bulk egg whites in the carton, unless otherwise specified by a recipe or unless you need to use pasteurized egg whites for food safety reasons.

If the meringue does not lift easily from the parchment paper keep baking and check back frequently until it can easily be removed. It is possible to over-bake your meringue cookies. Beads of moisture form on the surface as a result of overcooking.

If meringue is weeping it is under-cooked. Beading on the surface of your meringue is a sign it is over-cooked. Don't open the door during the first half of baking time to avoid cracks appearing in the meringue.

never use a plastic bowl, metal or glass only and make sure there is not even a drop of egg yolk. Fat will cause your whites to not reach stiff peaks. Also, adding cream of tartar or a little lemon juice will help make a solid meringue. Your bowl and beaters should be totally clean and dry.

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.