FAQs
How to Make Meringue Successfully
- When making meringues, always cook egg whites to avoid salmonella poisoning.
- Don't use packaged egg whites to make meringue. ...
- Use fresh egg whites. ...
- Use eggs at room temperature. ...
- Never let any yolk get into the whites.
- Don't overbeat egg whites.
Cream of tartar – Meringue's secret ingredient! It creates a strong, stable meringue.
What happens if you don't whip meringue enough? ›
One of the most common mistakes is not beating the eggs long enough, or at too slow a speed, which means the egg whites won't reach the stiff peak stage and instead only reach a soggy droopy stage.
Do you use granulated or powdered sugar for meringue? ›
It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.
Why add vinegar and cornstarch to meringue? ›
Acid is often added to regular meringues, as well as pavlovas. The cornflour (cornstarch) added at the end of the meringue making is there partly as an additional stabiliser for the egg whites, but also to give the pavlova base its soft, marshmallow centre.
Why do you put vinegar in 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.
What must be avoided when making meringue? ›
Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.
What is a substitute for cream of tartar in meringue? ›
What is a Good Cream of Tartar Substitute when Making Meringues? You can substitute lemon juice for cream of tartar when making meringues. The substitution ratio is 1:2 — for your recipe's measurement of cream of tartar, use double that amount of lemon juice.
What is the enemy of meringue? ›
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.
What happens if you add sugar too soon to meringue? ›
If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.
In a standing mixer fit with the whisk, or in a large bowl with an electric mixer, whip egg whites, cream of tartar, and salt together on medium-low speed until foamy, about 1 minute. Increase mixer speed to medium-high and whip until whites are shiny and soft peaks form, about 1 to 3 minutes.
Should eggs be cold or room temperature for meringue? ›
Meringue rule 3: Use room-temperature egg whites
Room temperature (68°F to 72°F) egg whites will whip up faster. Cold eggs are easier to separate.
How do you know when your meringue is done? ›
Once you have stiff peaks your meringue is ready to be used in your recipe! Bonus tip! If you are baking off the meringue - either in cookies or pavlovas - keep the finished meringues in the turned off oven, with the door ajar, for one more hour.
Does cream of tartar work the same as meringue powder? ›
Meringue powder and cream of tartar are quite different in terms of composition and functionality. Meringue powder is made mostly of dried egg whites and can be mixed with water to create a meringue. Cream of tartar is a stabilizer and is sometimes used in making meringue to keep the eggs from collapsing.
Why do my meringues not stay white? ›
Make sure that you are turning down the oven temperature immediately after putting the meringue in the oven. If you have a top element in your oven it may be worth seeing if this can be turned off or put the meringue on a lower shelf, as direct radiant heat from a top element could be causing the darker colour.
