Knowing how to make a great meringue is a really useful culinary skill. Meringue is such a versatile dessert: it’s the base of pavlova, the topping of about a million different pies and tarts, and equally as delicious eaten on it’s own. To help you get yours right, I’ve done some research and put together a list of 8 steps to perfect meringues.
I’m pretty sure most of us keep our eggs in the fridge. If you’ve just brought yours home from the shops and they’re feeling a little warm after a ride in a heated car, it’s a good idea to refrigerate them until they’re cool. Cold eggs are easier to separate so keeping yours chilled will make this step in the process a little easier.
It’s very important that your egg whites don’t come in contact with any oily substances. If they do, you’ll find it impossible to whip them until they’re stiff. In order to ensure your eggs remain fat-free, make sure you only use freshly cleaned equipment. Even a little greasy residue can ruin the best laid meringue-plans.
Certain dishes trend to produce better meringue results than other. A deep bowl is always better for whipping, and those that are slightly conical tend to accommodate electric whisks better. It’s also a good idea to avoid plastics since these retain fat traces, where materials like ceramic, steel and copper don’t.
As I’m sure most of you already know, the rate at which you add the sugar to your meringue is very important. If you simply dump a load of it into the egg white mixture, you’re going to have a lot of trouble getting it to stiffen. Instead of adding your sugar all at once, do it gradually.
If possible, you should try to buy your eggs around three days before you plan to make your meringues. At this age, the whites are prime for whipping and will stiffen easily. Both younger and slightly older eggs will work, but the finished product might not be quite as impressive as it could be.
While cold eggs are easier to separate than warm ones, it’s important that you bring your separated whites back to room temperature before you get on with the business of whisking. You’ll find trying to aerate eggs straight from the fridge a difficult task, but don’t be tempted to use warmer ones right from the beginning, especially if you have trouble with white/yolk separation.
Your whisked egg white and sugar mixture is ready once it forms stiff peaks and can be held upside down in the bowl over your head. Try to whip your eggs continuously from start to finish without any breaks, and don’t be tempted to keep going once the mixture looks right. If you over whisk, the raw meringue will lose its stiffness and become a runny soup of egg and sugar: it this happens, unfortunately, there’s no saving the dessert.
Getting your oven temperature right really important. Obviously, cooking times and settings will vary depending on what kind of meringue you’re making, and once you’re comfortable with the baking process, you can start to mix things up to create ‘custom’ combinations of chewiness and crunchiness. To start with, however, it’s easiest to set your oven at a relatively low temperature and cook your meringues for a longer period. This will ensure that the moisture is drawn out, but won’t run the risk of burning.
This is my list of 8 steps to perfect meringues. Do you have anything to add?
Top Photo Credit: jules:stonesoup