Meringue is a light, low-fat mixture of beaten egg whites and sugar that is commonly used to decorate pies or make biscuits. To achieve a thick, glossy texture, you have to pay close attention to the details: the quality of the eggs, the time it takes to beat the egg whites, and the temperature of the oven. Read on to learn how to make meringues.
Step
Method 1 of 3: Making Thick and Shiny Meringues
Step 1. Separate the eggs
Choose fresh eggs, then carefully separate the whites and yolks in a dry, clean bowl. Break the eggs, divide in half, then slowly pour the yolks from one shell to the other while dripping the egg whites into the bowl. Repeat as many times as the recipe requires (usually 2 or 3 eggs for pie garnish).
- Save the yolks for making custard or ice cream.
- Use another egg splitting technique if you don't want to use the eggshell to separate them.
Step 2. Leave the egg whites at room temperature for 30 minutes
The temperature of the egg greatly affects the texture of the meringue that will be made, so it is very important to let the egg whites come to room temperature. Make sure the bowl is not too close to a hot oven or cool place.
Step 3. Beat the egg whites with the tartar powder
This binding substance makes the white peaks thick and shiny. Most recipes call for about 1/2 teaspoon of powdered tartar for 2 egg whites. Beat the egg whites and tartar powder with a hand whisk until the mixture turns white and frothy in the form of soft peaks.
Step 4. Add sugar and keep beating
The sugar should be added slowly with one hand while the other hand continues to beat the meringue with a hand whisk. You usually need 1/4 cup of sugar for every 2 egg whites. Continue stirring until stiff peaks begin to form. The mixture will look like a glossy satin sheen after sugar is added.
Step 5. Test the peaks
Remove the hand whisk from the meringue bowl. When you lift the whisk, the stiff, thick and shiny peaks will rise and stay in position. When you tilt the bowl, the mixture will stay in place instead of moving forward. This is a sign that the meringue is ready to be used in the recipe.
Method 2 of 3: Mistakes to Avoid
Step 1. Ensure the mixture is at room temperature before shaking
If it's too warm or cold, you won't be able to create the stiff, glossy tops that are absolutely necessary to make the perfect meringue.
Step 2. Avoid spilling egg yolks or eggshells
A little splash of egg yolk hitting the egg white mixture will result in a volume that doesn't fit well and peaks that aren't high. The heavy yolk changes the composition of the mixture, as does the shell flakes.
- If you drop a yellow liquid or shell into the meringue, it's best to replace it with a new one instead of trying to clean it.
- You can prevent the shells from falling into the mixture by cracking the eggs in another bowl and then pouring the egg whites into the meringue bowl.
Step 3.
Step 4. Don't pour in all the sugar at once
To get stiff, shiny peaks, you'll need to add the sugar slowly so that it's thoroughly mixed together.
Method 3 of 3: Using Meringue for Recipes
Step 1. Using meringue for cake decoration
This is the most popular use of meringues because it requires less skill than baking. This is because using a meringue as a pie garnish even with a slightly soft top will still look beautiful. When the pie filling is done, all you have to do is spread the meringue on top of the pie, then bake it in the oven until the peaks at the edges are light brown.
- You can make your cake look more decorative by creating small tops and curls. Once you've spread the meringue on the surface of the cake, use the back of a spoon to lightly touch the surface of the meringue and lift it into small peaks. Repeat the pattern over the entire surface.
- Make sure the oven is not too hot when baking the meringue pie. In order for the meringue peaks to persist, the moisture needs to evaporate gradually over relatively low heat.
Step 2. Make the meringue biscuits
To make this, make sure the meringue mixture has been whipped long enough to form fairly thick, stiff, glossy peaks. Place a spoonful of meringue on the baking sheet. Use the back of a spoon to press down on the center, then lift it up to form small peaks. Repeat with other biscuits and bake for about 10 minutes, or until golden brown.
- You can add flavor by sprinkling cinnamon, pumpkin spice, small chocolate chips, or cocoa powder over the meringue biscuits.
- For a prettier cookie, fill the icing bag with meringue and then guide it onto the baking sheet and pop it through the end of the trimmer. This way you can create jagged swirls and other patterns.
- To make peppermint meringue, mix a few drops of peppermint extract and red coloring in a bowl. After placing the meringues on the baking sheet, use a small brush to decorate candy cane-like stripes around the biscuits before baking them.
