What is meringue?
Meringue is a type of dessert or candy made from whipped egg whites and sugar. It is often used as a topping for pies and other baked goods. Meringue is light, airy, and sweet, with a crisp outer shell and a soft interior. It is created by whipping egg whites with fine sugar until stiff peaks form, then baking to set the structure. The key to perfect meringue is properly whipping the egg whites and carefully controlling the temperature during baking.
What is the purpose of whipping egg whites?
Whipping the egg whites is a critical step in making meringue. Egg whites are mostly water mixed with proteins. When whipped with a whisk or electric mixer, the proteins unfold and link together to form a strong, interconnected network that traps air bubbles. This is what gives meringue its light, foamy texture.
The more the egg whites are whipped, the stiffer and more stable the foam becomes. For meringue, the whites are whipped until they form firm, glossy peaks that stand upright when the whisk or beater is lifted. This stiff foam is what allows meringue to hold its shape. Under-whipped whites will form a meringue that deflates and “weeps” liquid. Over-whipped whites can collapse and separate. Getting the whites to the ideal whipped consistency is essential.
Why is sugar added?
Sugar serves several purposes in meringue:
Stabilizes the egg foam
The sugar helps stabilize the whipped egg whites by preventing the proteins from deflating too quickly. It increases viscosity, slowing down the movement of water within the foam.
Contributes sweetness
Of course, the sugar also makes the meringue sweet. Plain whipped egg whites would be dry and bland on their own. The type and amount of sugar can be varied to make meringues more or less sweet.
Crusts the outside
When meringue is baked, the exterior dries out and forms a crisp, sugary crust. The sugar participates in the Maillard reaction, causing the outside to take on a light brown color. More sugar will lead to a thicker, crunchier crust.
Helps stabilize volume
The sugar increases the density of the foam. This makes it easier for the meringue to maintain its volume rather than shrinking or deflating during baking.
How should the egg whites be whipped?
Proper whipping technique is vital for great meringue:
– Make sure equipment and bowl are clean of any oil or grease. Even a small amount can prevent whites from whipping properly.
– Allow eggs to come to room temperature before separating. Cold whites will not whip as readily.
– Separate eggs carefully to avoid getting any yolk in the whites. Yolk contains fat which will inhibit whipping.
– Whip whites on medium speed until foamy, then increase to high speed. Go slowly at first to allow proteins to begin cross-linking.
– Once soft peaks form, slowly add sugar a tablespoon at a time while continuing to whip. This will stabilize the foam.
– Whip until stiff, glossy peaks form. Lift whisk or beater straight up to check for peaks. Do not over-whip.
Equipment considerations
Use a large, clean metal or glass bowl and whisk or stand mixer. Avoid plastic bowls which can harbor grease. Whisk attachment is best for controlling texture. Handheld electric beaters work but require more effort.
How does oven temperature affect meringue?
Oven temperature is very important for properly baked meringue:
– Low temperature (250°F or below): Meringue dries out very slowly. Can take a long time to fully bake, leading to weeping, shrinking, or collapsing.
– Moderate temperature (300-325°F): Ideal for baking pie toppings andclassic meringue recipes. Slow enough to dry meringue gently without browning.
– High temperature (350°F and above): Cooks meringue faster but can brown quickly. More likely to crack, separate, or form beads of moisture. Best for small crisp meringues like pavlova.
– Convection setting: Can dry and brown meringue unevenly due to fans circulating air. Best avoided.
Tips for baking
– Pipe or spread meringue onto a pie, then use the “pull back” method: Start at a high temperature, then reduce heat to finish baking gently.
– Bake directly on parchment paper or silicone mat rather than a greased pan.
– Bake for a long time at a low temperature until completely dry inside. Test by removing from oven and letting cool completely before assessing texture.
– If beads of moisture form on surface, continue baking at a lower temperature.
What are other tips for perfect meringue?
Here are some other pointers for excellently textured meringue:
Use cream of tartar
Add a pinch of cream of tartar when whipping the whites. This acid helps stabilize the egg proteins further for extra volume and stability.
Avoid humidity
Meringue can absorb moisture from the air easily. Bake on low humidity days or run a dehumidifier.
Check for doneness
Taps the top gently. Fully baked meringue will feel hard and hollow. Soft or marshmellowy texture means it needs more time.
Cool completely
Resist the urge to serve meringue pie hot from the oven. Allow to come to room temperature for the best texture.
Store airtight
Leftover unfilled meringue keeps for up to 2 weeks in an airtight container. It helps prevent sogginess.
What are some basic meringue recipes?
Here are a few classic meringue recipes to try:
Basic Meringue
| Egg whites | 4 |
| Cream of tartar | 1/4 tsp |
| Sugar | 1 cup |
| Vanilla | 1 tsp (optional) |
– Whip egg whites and cream of tartar until foamy
– Gradually add sugar while whipping to stiff peaks
– Pipe or spread onto baking sheet
– Bake at 300°F for 30-40 minutes until dry and crisp
Lemon Meringue Pie
Filling:
| Sugar | 1 cup |
| Cornstarch | 3 tbsp |
| Water | 1 1/4 cups |
| Egg yolks | 3 |
| Butter | 2 tbsp |
| Lemon juice | 1/3 cup |
| Lemon zest | 1 tbsp |
– In saucepan, mix sugar, cornstarch, and salt. Gradually stir in water.
– Cook over medium heat, stirring constantly, until thick and bubbly.
– Whisk yolks and temper into hot filling. Return to heat, bring to boil.
– Remove from heat. Stir in butter, lemon juice and zest. Pour into baked pie shell.
Meringue:
| Egg whites | 4 |
| Cream of tartar | 1/4 tsp |
| Sugar | 4 tbsp |
– Whip egg whites and cream of tartar to soft peaks.
– Gradually add sugar until stiff, glossy peaks form.
– Spread meringue over hot filling. Bake at 325°F for 15 minutes until browned.
Pavlova
Meringue:
| Egg whites | 4 |
| Cream of tartar | 1/2 tsp |
| Sugar | 1 cup |
| Cornstarch | 1 tbsp |
| Vanilla | 1 tsp |
| White vinegar | 1 tsp |
– Whip egg whites and cream of tartar to soft peaks.
– Gradually whip in sugar until very stiff and glossy.
– Beat in cornstarch, vanilla, and vinegar.
– Pipe meringue into circle on parchment paper.
– Bake at 250°F for 1 hour. Turn off oven and let cool completely.
Toppings: Whipped cream, fruit, chocolate
Conclusion
Perfect meringue requires properly whipped egg whites stabilized with sugar and gently baked at the ideal temperature. With the right techniques for whipping, baking, and handling, you can create light, crisp, and delicious meringues to top pies and desserts or enjoy on their own. Experiment with baking times and temperatures to achieve your desired meringue texture, whether it’s a soft marshmallowy interior or a hard crunchy exterior. Mastering meringue does take some trial and error, but the rewards of ethereal sweetness are well worth the effort.