Tips for making meringue

For perfect meringue, check the weather outside before you start. You can´t make crisp meringue on a humid day.

Leave egg whites on the counter for a half hour before using so that they are at room temperature. Use clean, fat-free beaters and metal or glass bowls.

Do Not Whip Egg Whites in Plastic Bowls

Avoid using plastic bowls for whipping egg whites as they can often harbor traces of grease, which prevents the whites from getting stiff. If you must use plastic, wash extra carefully with a grease dissolving dishwashing liquid first, and dry very thoroughly.

Making a smooth meringue

Use about 1/4 cup sugar for each egg white when making meringues. Beat whites to soft peaks before adding the sugar, then add sugar, 2 tablespoons at a time, so that it will dissolve completely.

Types

Types of soft meringues include those that are baked or broiled that top pies and desserts, and those that are poached like floating islands.

Making Meringues

When making meringue for pies or other desserts, it is very important not to overbeat. Adding a pinch of cream of tartar will help stabilize the whites. Also, the egg whites will beat up to a fuller volume if they are at room temperature.

Smooth Meringues

To tell if the sugar is dissolved when you are beating egg whites for meringues, rub a bit of the foam between your fingers. If it feels gritty, the sugar isn´t dissolved, so keep beating for a few minutes.

Meringue - Soft or Hard?

Soft meringues are lightly sweetened and used on top of pies and desserts, like floating island. Hard meringues are made with more sugar and are baked at very low temperatures to dry them out. They are used for shells and cookies.

Sugar Ratios

Do not make meringues that have less than 2 Tbsp. of sugar per egg white. Any less, and the foam will not set and the meringue will shrink.

Swiss Meringue

Swiss Meringue is made by heating egg whites and sugar in a double boiler until 110-120 degrees. Then the mixture is beaten until stiff. This technique ensures that the sugar is completely dissolved and stabilizes the meringue. This type of meringue is usually baked for decorations or cookies.

Swiss Meringue

6 large egg whites
1 1/2 cups sugar
1 tsp. vanilla extract

Combine egg whites, sugar and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch (5 to 7 minutes). Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed until stiff, glossy peaks form (about 10 minutes). Use immediately to top pies, or pipe onto parchment paper in small mounds, then bake at 200 degrees for 30-40 minutes until dry and hard to the touch.

French Meringue

French Meringue is the type you´ve made all your life: sugar beaten into egg whites until stiff and fluffy.

French Meringue

6 large egg whites
1 1/2 cups sugar
pinch salt
1/8 tsp. cream of tartar

In a clean metal or glass bowl, beat the egg whites and a pinch of salt with a whisk or mixer. Whip until frothy. Add cream of tartar and continue to beat until it reaches the soft peak stage. Slowly add the sugar (about 2 Tbsp. at a time) while beating until the meringue holds stiff peaks.

NOTE: This recipe can be scaled to any number of egg whites. Add 1/2 cup of sugar for 2 egg whites.

Chocolate Meringue Cream

This dessert is a variation on the traditional Pavlova, which is meringue layered with a creamy filling. Feel free to use any type of candy in the filling; crushed peanut brittle, buttermints, or chocolate covered toffee would be fabulous too.

6 egg whites
1/2 tsp. cream of tartar
Dash salt
2 cups sugar


Beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, beating until stiff and glossy. Make sure you don´t underbeat the meringue. Line 2 cookie sheets with parchment paper. Spread half of meringue into an 8" circle on each cookie sheet. Bake at 275 degrees 50-60 minutes until crisp and very light brown at edges, switching cookie sheets on racks halfway during cooking. Turn oven off and leave meringues in closed oven for 2 hours. Remove and cool.

2 cups whipping cream
1/2 cup powdered sugar
1/3 cup cocoa
1 cup finely crushed toffee pieces


Combine cream, sugar and cocoa and beat until stiff. Fold in crushed candy. Spread between meringue layers and on top and chill at least 3 hours before serving.

Doneness Test

If your hard meringues are completely done, they will peel easily from the parchment or baking paper. If they stick to the paper, bake them for a few minutes longer.

Raspberry Meringues

Raspberry Meringues

3 egg whites, at room temperature
1/4 tsp. cream of tartar
dash salt
3/4 cup sugar
1/4 cup raspberry preserves
5 drops red food coloring, if desired

Heat oven to 225 degrees. Cover cookie sheets with parchment paper or silpat liners. In small bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until very, very stiff peaks form, about 10 minutes. Add preserves and food coloring, if using. Beat one minute longer at highest speed.

Drop meringue from teaspoon into 1" mounds on lined cookie sheets. Bake at 225 degrees for 2 hours. Cool completely, then remove from paper or liner.

Safe Meringue

6 egg whites
2 Tbsp. water
3/4 tsp. cream of tartar
3/4 cup sugar
1 Tbsp. cornstarch
1/3 cup cool water
1/8 tsp. salt
1 tsp. vanilla

In a medium size stainless steel bowl, stir the whites, 2 Tbsp. water, cream of tartar, and sugar together well to break up the whites. Don´t create foam. Heat 1" of water to a simmer in a medium skillet and turn the heat off. Run a cup of hot tap water, place an instant-read thermometer in it, and place near the skillet. Place the metal bowl of egg whites in the skillet of hot water and stir, scraping the bottom and sides of the bowl constantly with a rubber spatula to prevent the whites from overheating. After 1 minute of constant stirring, remove the bowl of egg whites from the hot water and test the temperature of the whites with the thermometer. If the temperature is up to 160 degrees F, beat until peaks form when the beater is lifted. If you have to, place the bowl of whites back into the hot water and stir and scrape constantly again until the temperature reaches 160 degrees F. Make sure to wash the thermometer in between temperature testings to kill any bacteria.

Sprinkle the cornstarch into a small saucepan, add 1/3 cup of cool water and let stand 1 minute. Then stir well. Bring the water and cornstarch to a boil, stirring constantly. Let it cool for a few minutes, then whisk the cornstarch mixture into the meringue, 1 Tbsp. at a time. Beat in the salt and vanilla.

This is a good meringue to use on top of pies, like custard or lemon meringue. Brown in the oven after piling the meringue on the hot filling.

Meringues

Don't attempt to bake meringues on a humid day, or they will turn out stickier than the weather.

Beating Speeds

Start beating egg whites slowly when making meringue. This helps increase volume by gently stretching the protein molecules.

Meringue Mushrooms

Well, if these aren´t wonderful! They look just like mushrooms, they are so much fun to make, and they´re low fat. What more could you want?

2 egg whites
1/8 tsp. cream of tartar
6 Tbsp. sugar
1/4 tsp. vanilla
1/3 cup chocolate chips
1/4 tsp. solid vegetable shortening
cocoa powder

In large bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar, beating well after each addition. Add vanilla and beat until stiff peaks form.

Lightly grease and flour baking sheets. Pipe 15 mounds, 1-1/2" in diameter, onto the cookie sheets. Smooth tops with a wet finger. Pipe rest of egg white mixture into 15 upright 1-1/4" lengths. Bake at 200 degrees for 1-3/4 hours. Turn off oven and cool in oven for 30 minutes. Cool completely.

With sharp knife, cut a small hole in underside of each mound, or cap. Melt chocolate chips and shortening until smooth. Spread underside of cap with chocolate and attach stem to cap. Let dry, upside down, on waxed paper until chocolate is set. Just before serving, sift cocoa through strainer over tops of mushrooms.

Baking Meringues

When making hard meringues, make sure that they dry completely while in the oven, or the texture will be grainy.

Italian Meringue

Italian Meringue is made by making a sugar syrup and beating the hot syrup into egg whites. This is a very stable foam, creamy and smooth, which makes an excellent pie topping or cake frosting. By adding butter to the finished meringue you have an excellent decorator frosting.

Italian Meringue

1/2 cup water
1 cup plus 2 tablespoons sugar
4 egg whites

You will need a candy thermometer to check the temperature of the sugar syrup.

Combine water and 1 cup of sugar in a small saucepan. Stir to blend. Bring to a boil over high heat and cook for 2 to 3 minutes, until thermometer registers
240 degrees and a syrup forms. Remove from heat and cover pan with a lid.

While the sugar is cooking, beat egg whites and 2 tablespoons sugar in a large bowl with an electric mixer until soft peaks form (a peak forms when you pull up the whip).

When sugar reaches 240 degrees, beat egg whites on high speed until stiff peaks form (higher and stiffer than soft peaks). Reduce speed to low and pour hot syrup slowly into whipped whites. Beat until meringue is cool and very stiff.

Fail Safe Meringue

Cornstarch will help stabilize any soft meringue. Stir 1 Tbsp. cornstarch into 1/3 cup water and then bring it to a boil until thick, stirring constantly. Let cool slightly. Beat this gel into the beaten egg whites 1 Tbsp. at a time. The meringue won´t shrink, it will be tender and easier to cut, and won´t bead as easily.

Three Types of Meringue

Did you know there are three types of meringue? Swiss, Italian and French meringues are made using different methods.

Maximum Volume

Use egg whites that are at room temperature for maximum volume.