Ingredients
Meringue
- 70 grams (2.5 ounces) egg whites
- 140 grams (5 ounces) powdered sugar
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.
Instructions
Step 1
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Step 4
Step 5
Servings
Variations
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.