Meringue is a favorite in our kitchen! Whether piled high on pies, piped into dainty melt in your mouth cookies or grandstanding as a Pavlova with fresh fruit. Here are our family secrets to creating a perfect meringue from scratch.
Basic meringue is made up of egg whites, sugar and a stabilizer. Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles. While a stabilizer and sugar strengthen and stiffen the foam.
Here's what you need to know before you get started
The proper ratio is the key to a successful light and airy meringue!
TIP: Avoid making meringue on days where high humidity and rain are an issue. The meringue will readily absorb moisture, making it difficult to achieve thick, stiff peaks.
Meringue should maintain a 1:2 ratio of egg whites to sugar.
Here is an easy way to remember:
- 1/2 cup egg whites (approx. 4 large egg whites) + 1 cup superfine sugar + 1/4 tsp cream of tartar OR 1 tsp white vinegar
- 1 cup egg whites (approx. 8 large egg whites) + 2 cups superfine sugar + 1/2 tsp cream of tartar OR 2 tsp white vinegar
How to Make Basic Meringue
Age of the Eggs: The age of eggs will produce different types of meringue. Meringues will typically whip better with eggs that are 3-4 days old.
The whites of these 3-4 day old eggs will be slightly thinner and will whip more easily to a higher volume. They will, however, be slightly less stable due to the liquid draining more easily from the bubbles.
For a more stable meringue, use fresher eggs.
How to Separate Eggs for Basic Meringue
- Separate your eggs when they come out of the refrigerator, cold eggs separate more easily.
- Crack the egg on a flat surface, holding it gently between your thumb and forefinger before rapping it sharply against the edge of a bowl, with one swift stroke. Reducing the chance of a fragment of the shell puncturing the yolk.
- Separate white from yolk: Crack the egg and hold the shell halves over a bowl. Move the yolk back and forth between the halves, allowing the white to drop into one bowl and place the yolk in another.
- If you happen to drop a bit of eggshell into your whites, use half of an eggshell to ladle it out gently.
TIP: Yolks can be used for fresh pasta, ice cream, Hollandaise sauce, Aioli and so much more.
Remember, the slightest bit of fat or oil will keep egg whites from developing. This includes the oil on your hands, so be sure to keep your fingers from coming in contact with the egg whites.
After separating the egg whites, be sure to allow them to come to room temperature. Egg whites that have come to room temperature can whip 6 times their original volume or more!
Give the whites about 30 minutes to come to a near perfect 70°F/21°C before beating, for ideal peaks and consistency.
Mixing Bowls: Stainless steel, glass or ceramic bowls work best for making meringues. Copper is also an excellent option, but if you are using a stabilizer, such as white vinegar it will react with the bowl and cause discoloration of your meringue. Avoid plastic, as they tend to hold particles of fat, which keeps whites from getting stiff.
Be sure that the bowl is spotless and squeaky clean, as well as your beater bars and any other utensils that will come in contact with your meringue.
How to Whip Basic Meringue
Be sure that your mixer bowl is clean and has no traces of grease, any residue can result in the whites not coming together. So, make sure your whisk and bowl are spotlessly clean!
In a bowl of an electric mixer fitted with the whisk attachment. Whisk egg whites, cream of tartar, and salt on low-medium speed until foamy and soft peaks start to form, approximately 40-50 seconds.
Do not add the sugar prior to whipping the egg whites. Adding the sugar at the beginning can double the time you have to whip the whites.
Then, while mixer is running, add the sugar, one tablespoon at a time, and continue whisking on medium-high speed until stiff peaks form. The meringue will become glossy and smooth but not dry. Make sure that the sugar is fully dissolved (this process of adding the sugar and beating may take 5-10 minutes). Stop the mixer and remove the bowl.
We love superfine sugar when making meringue, it dissolves faster than regular caster sugar. Slowly adding the sugar allows for a silky texture and maximum volume.
To check for the perfect volume in your meringue, use your whisk to scoop some up some of the whites. Hold the whisk upright and look for a gentle peak with tips that curve slightly backward.
How to Bake Basic Meringue
Meringue will become more done when baked at a lower temperature for a longer period of time. We typically cook ours at a temp of 200°F/90°C, time will vary depending on the size and weight of your meringue. Also, if you are using your meringue to top a pie, follow the baking directions for that specific recipe.
How to Store Basic Meringue
- Meringue cookies will keep for 2 weeks in an airtight container at room temperature.
- Prepared Meringue pies should be stored at room temperature, under a cake dome or inverted bowl. The exception to this rule will be if your pie is cream or custard based, due to the fact the filling is perishable.
Types of Meringue
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Meringue is a favorite in our kitchen, whether piled high on pies, piped into dainty melt in your mouth cookies or grandstanding as a Pavlova with fresh fruit. Here are our family secrets to creating a perfect meringue from scratch.
- 4 large egg whites
- 1 cup/200 grams superfine sugar
- 1/4 teaspoon cream of tartar
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Preheat oven to 200°F/90°C baking time will vary depending on the size and weight of your meringue. Also, if you are using the meringue to top a pie, follow the baking directions for that specific recipe.
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Be sure that your mixer bowl is clean and has no traces of grease, any residue can result in the whites not coming together. So, make sure your whisk and bowl are spotlessly clean! In a bowl of an electric mixer fitted with the whisk attachment, whisk egg whites, cream of tartar, and salt on low-medium speed until foamy and soft peaks start to form, approximately 40-50 seconds.
-
Do not add the sugar prior to whipping the egg whites. Adding the sugar at the beginning can double the time you have to whip the whites.
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Then, while mixer is running, add the sugar, one tablespoon at a time, and continue whisking on medium-high speed until stiff peaks form, meringue is glossy and smooth but not dry, making sure that the sugar is fully dissolved (this process of adding the sugar and beating may take 5-10 minutes). Stop the mixer and remove the bowl.
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For the Meringue Kisses pictured here. Bake in the lower part of the oven for 2-3 hours, or until the meringues are dry, they are lifted easily from the parchment paper and their centers aren't gummy. Turn off the oven and, without removing, let meringues cool completely for at least one hour or overnight.
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Meringue will become more done when baked at a lower temperature for a longer period of time. We typically cook ours at a temp of 200°F/90°C, time will vary depending on the size and weight of your meringue. Also, if you are using your meringue to top a pie, follow the baking directions for that specific recipe.
- Prep time is approximate
Have some left over egg whites? Try making our melt in your mouth Strawberry Meringue Cookies!
