Meringue cooking instructions

Ingredients

Meringue

70 grams (2.5 ounces) egg whites

140 grams (5 ounces) powdered sugar

Instructions

Step 1

Ensure your mixer or cooking machine and a deep bowl are completely dry and free of any water or fat. Any moisture or fat can prevent the egg whites from whipping properly.

Step 2

Carefully separate the egg whites from the yolks, making sure no yolk gets mixed in. If even a small amount of yolk is mixed in, the meringue will not whip well. Using cold eggs can make separating the yolks easier.

Step 3

Add the powdered sugar to the egg whites. The amount of powdered sugar should be twice the weight of the egg whites. Whip the mixture for exactly 15 minutes. Use a timer to ensure accurate whipping time; overwhipping can cause the meringue to crack.

Step 4

Preheat your oven to 70°C (158°F) and turn off the convection. Dry the meringue overnight or for about 6 hours. Leaving the meringues to dry for the full time will give them the perfect texture.

Step 5

Enjoy your delicious meringue! If it doesn't turn out perfect on the first try, it will still be tasty. Practice makes perfect, and your meringue will get better with experience.

Servings

Imagine this: You've just whipped up a batch of meringue and your kitchen smells divine. What now? Here are a few serving suggestions to elevate your meringue game. First off, consider layering the meringue with fresh berries and whipped cream for a classic Eton Mess. This easy dessert is a celebration of textures and flavors that will please any crowd. Alternatively, drizzle some melted dark chocolate over your meringue pieces before serving. The bittersweet chocolate complements the sugary meringue perfectly, adding a touch of sophistication. If you're hosting a brunch, meringue makes a delightful topping for French toast or pancakes. Just crumble some on top and watch the magic happen as it melts into your syrup or fruit compote. Feeling adventurous? Smash some meringue into a bowl of ice cream for a delightful crunch. The contrast between the cold ice cream and the crispy meringue is an unexpected but delicious twist. Make any occasion special by using meringue as a cake topper. It not only adds a decorative element but also offers a different texture that everyone will appreciate.

Equipment

Electric Mixer

An electric mixer, preferably a stand mixer, is ideal for achieving a stable and fluffy meringue. Hand mixers can also do the trick but might take a bit longer.

Deep Mixing Bowl

Using a deep bowl ensures that your egg whites have enough space to expand as you whip them. Make sure the bowl is spotlessly clean and free from any grease.

Spatula

A spatula is handy for scraping down the sides of the mixing bowl to make sure all the sugar is evenly incorporated.

Baking Sheet

Line your baking sheet with parchment paper to keep your meringue from sticking. Silicone baking mats can also be used as a reusable option.

Oven

Preheat your oven to a low temperature (70°C/158°F) and avoid using the convection setting to ensure even drying of the meringue.

Variations

Looking for gluten-free or vegan variations? No problem. To make a gluten-free meringue, simply follow the original recipe as meringue is naturally gluten-free—just be cautious of cross-contamination with any other gluten-containing ingredients in your kitchen. For a vegan alternative, you can substitute the egg whites with aquafaba (the liquid from a can of chickpeas). Use 3 tablespoons of aquafaba for every one egg white. The rest of the process remains the same, though you might need to whip a bit longer to achieve the right consistency.

Faq

Why didn't my meringue whip up properly?
This is a common issue. Ensure that your mixing bowl and utensils are completely free of grease, and there is no yolk in the egg whites. Even a small amount can prevent the meringue from whipping up.
Can I use any kind of sugar?
Powdered sugar is recommended because it dissolves more easily, helping you achieve a smooth, stable meringue. Granulated sugar can work in a pinch but might give a grainier texture.
How do I know if I've overwhipped my meringue?
Overwhipped meringue will appear grainy and start to break down. If you see this happening, it's best to start over with fresh egg whites.
Can I add flavors or colors to my meringue?
Absolutely! You can add a few drops of vanilla extract, or any other flavoring, and even food coloring. Just be sure to add these after the meringue has reached stiff peaks to avoid deflating it.
My meringue is chewy rather than crispy. What went wrong?
Chewy meringue often means they weren't dried out enough in the oven. Make sure to bake at a low temperature for a longer period next time.
How do I store leftover meringue?
Meringue can be stored in an airtight container at room temperature for up to two weeks. Keep it away from humidity to maintain its crispness.