Meringue is a type of foam made from stiffly beaten egg whites and sugar. It is used to top pies, such as lemon meringue pie, add volume and texture to desserts like angel food cake, and make light and airy cookies or pavlovas. While meringue may seem simple, there are a few key things to know in order to make meringue that is light, fluffy and holds its shape. Follow these three golden rules for meringue success every time.
Use Very Fresh Eggs
The first rule when making meringue is to use very fresh eggs that are at room temperature. Older eggs or eggs straight from the fridge will not whip up properly. The proteins in fresh egg whites need to unravel when whipped in order to trap air and create volume. Older eggs have proteins that are already partially unraveled or denatured, which prevents them from whipping up into a light and airy foam. Allow refrigerated eggs to come up to room temperature for at least 30 minutes before using. Only use eggs that have been stored properly and are not older than 7-10 days. If you are unsure of the freshness, crack eggs individually into a bowl before adding to the meringue to check for freshness. The eggs should have thick, viscous whites and compact yolks. Avoid eggs with watery whites or flat, broken yolks.
Whip the Egg Whites Properly
The second golden rule is whipping the egg whites correctly. You’ll need to whip the egg whites until they reach the proper consistency. Whip the whites until soft peaks form – this is when you lift the whisk or beater and a little peak holds its shape. Take it a step further to stiff peaks, which is when the peaks stand up tall on their own. Do not overbeat until the whites look dry or grainy. Underwhipping will not incorporate enough air for proper volume and rise. Overwhipping can deflate the whites. The perfect meringue is smooth, glossy and marshmallow-like.
Use a very clean metal or glass bowl when whipping egg whites. Plastic can harbor oil and grease that prevents the whites from gaining volume. An electric mixer makes quick work of whipping up a meringue. A stand mixer with a whisk attachment is ideal, but a hand mixer will do the job as well. Copper bowls can help stabilize the foam through a chemical reaction, but are not essential. Avoid any contamination from yolk, grease or oil when separating the eggs. Even a tiny bit of fat will prevent the whites from gaining volume properly.
Fold in the Sugar at the Right Time
The third key step is how and when you incorporate the sugar. Sugar is often added gradually once the whites have started to foam up. The sugar helps the proteins unravel and gain stability. Avoid adding sugar too early, before foam develops, as this can prevent adequate volume. Alternatively, waiting too long to add the sugar can result in less stability. Add about 1-2 tablespoons of sugar per egg white as you are whipping the whites. The meringue is ready once it reaches stiff, glossy peaks and all of the sugar has dissolved.
You can make a basic meringue with just egg whites and sugar. However, other ingredients can be added to stabilize the foam even further. Cornstarch, cream of tartar or acidic ingredients like lemon juice help strengthen and stabilize the egg white foam so it keeps its shape and does not deflate. Salt is sometimes added for flavor. Vanilla and other extracts can also add flavor notes. Whip these extra ingredients into the egg whites before whipping to stiff peaks.
Common Meringue Problems and Solutions
Even if you follow the rules of meringue making, you can still end up with a poor result. Here are some of the most common meringue problems and how to avoid them:
Weeping Meringue
This is when beads of syrup start leaking out of a baked meringue. It happens when the meringue wasn’t whipped properly and sinks, or from high humidity. Prevent it by fully whipping to stiff, glossy peaks and baking immediately in a low humidity environment.
Deflated Meringue
Meringue sinks or deflates because it wasn’t whipped enough to properly stabilize it, or was overwhipped and the foam structure collapsed. Gently fold in other ingredients to avoid deflating.
Cracked Meringue
Cracking happens when the meringue dries out too quickly in the oven. Prevent cracks by keeping the oven temperature low and steady.
Sticky Meringue
This occurs when there is too much sugar in the mixture. Only add 1-2 tablespoons of sugar per egg white.
Gritty Meringue
Undissolved sugar will leave a gritty texture. Make sure the sugar fully incorporates while whipping to dissolve.
Tough and Rubbery Meringue
Overbeating the meringue makes it rubbery and tough. Only whip to stiff, glossy peaks before stopping.
Tips for Using Meringue
Once you’ve mastered the basics of meringue, here are some tips for using it successfully:
Pie Topping
For pie topping, spread meringue all the way to the edges of the pie crust to prevent shrinking. Make decorative peaks and swirls with the back of a spoon. Bake at 350°F until lightly browned.
Eclairs
For eclair shells, pipe the meringue into long strips on a baking sheet lined with parchment. Bake at 375°F until dry inside. Cool before filling.
Cookies
For meringue cookies, use a star tip to pipe mounds onto a parchment lined baking sheet. Bake at 200°F for 1 hour until dry.
Pavlovas
Draw a large round circle on parchment for pavlovas, then pipe meringue inside the circle and make peaks. Bake at 300°F until a dry, marshmallow-like crust develops.
Stabilizing Meringue
Meringue toppings can be stabilized with cornstarch or gelatin for soft pie fillings. Meringue for decorating can be stabilized with cream of tartar for added strength.
Incorporating Flavors
Fold extracts, citrus zest, vanilla bean paste, cocoa powder, or other flavorings into the finished meringue gently to avoid deflating it.
Storage
Unbaked meringue can be refrigerated up to 2 days. Baked meringues will last 1-2 weeks stored in an airtight container. Unfilled shells keep 2-3 days refrigerated.
Meringue Recipes
Once you’ve mastered basic meringue, try your hand at some recipes:
Lemon Meringue Pie
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Meringue Cookies
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Pavlova
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Conclusion
Following the three golden rules of using fresh eggs, properly whipping the whites, and carefully incorporating the sugar are key for meringue success. Avoid common problems like deflating, weeping, cracking or rubbery meringue by following these simple guidelines. Once you’ve mastered basic meringue, experiment with pie toppings, cookies, pavlovas and other decorative uses. Meringue is light, airy and elegant – ideal for dressing up all kinds of desserts. Give it a try and enjoy the magic of meringue!