Meringues Recipe - Baking with Granny (2024)

FAQs

What is the secret to making good meringue? ›

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.

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.

How do you know when they are done? You'll be able to lift your meringue cookies off the paper easily. They will feel very light and will be completely dry. Remember to bake them at a very low temperature for a LONG time.

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.

No yolks here! Surprisingly, fat is the enemy of a good meringue. Think about it this way: Egg yolks are what you use when you want a dense, luscious dessert like mousse or chocolate pudding. Egg whites provide the lightest, airiest texture you can imagine.

2 Answers. The easiest way to prevent meringue from weeping is by adding a teaspoon of cornstarch to the recipe, which will absorb the excess moisture that causes it. If you're a bit adventurous, you can also opt to sprinkle some cookie crumbs over your filling so when it weeps, the crumbs will absorb the moisture.

Corn starch is composed of long molecules that it is believed insert themselves between egg white proteins to prevent them from clotting too much while meringue is baking.

Baking powder is a leavening agent that is used to give baked goods a light, fluffy texture. When added to meringue, it helps to aerate the egg whites and gives the meringue a light, airy texture. I can see no need or reason for baking powder in meringues, all you need are egg whites, sugar and a little boiling water.

Should eggs be cold to make meringue? ›

Eggs whipped at room temperature will get the same result. We recommend using fresh, cold egg whites for meringues. They make a foam that is easier to work with, and the baked meringues have a more delicate and uniform texture.

Meringues can crack because of the sudden change in temperature.

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.

Preheat the oven to 130°C /Fan 110°C/ Gas 1/2. Line 2 baking sheets with non-stick baking parchment. This type of meringue is 'dried-out' in the oven at a low temperature – you can open the oven door at any time without fear of them collapsing. Put the egg whites into a large, perfectly clean, grease-free bowl.

Eggs whipped at room temperature will get the same result. We recommend using fresh, cold egg whites for meringues. They make a foam that is easier to work with, and the baked meringues have a more delicate and uniform texture.

Sugar coats the proteins so they won't dry out, stabilizing the egg whites. It also slows down the incorporation of air. Cream of Tartar / Lemon juice: An acid will stabilize the meringue.

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.