To make meringue, follow these general steps, which apply to the most common French meringue method suitable for baking:
- Separate Egg Whites: Use fresh, cold eggs and separate the whites carefully, ensuring no yolk contaminates the whites.
- Bring to Room Temperature: Let the egg whites come to room temperature for better volume when whipped.
- Whip Egg Whites: In a clean, grease-free bowl, use an electric mixer to whip the egg whites on medium speed until they become foamy.
- Add Stabilizers: Add cream of tartar (about 1/4 teaspoon per 4 egg whites) to help stabilize the foam.
- Gradually Add Sugar: Slowly add granulated sugar, about a tablespoon at a time, while continuing to beat. This gradual addition helps dissolve the sugar and create a glossy, thick mixture.
- Beat to Stiff Peaks: Continue whipping until the meringue holds stiff peaks and the sugar is fully dissolved (test by rubbing a bit between fingers—no grittiness).
- Add Flavoring: Mix in vanilla extract or other flavorings gently.
- Bake: For meringue cookies or pavlova, pipe or spoon the mixture onto a parchment-lined baking sheet and bake at a low temperature (around 200°F/90-105°C) for 1 to 1.5 hours, then let cool in the oven with the door closed to dry out fully.
This method produces a light, airy, and crisp meringue ideal for desserts like cookies, pavlova, or toppings
Summary of Key Tips:
- Use clean, grease-free equipment.
- Add sugar gradually.
- Beat to stiff, glossy peaks.
- Bake low and slow for best texture.
Different methods exist (French, Swiss, Italian), but the French meringue is simplest and most common for baked meringues
