FAQs
Beating the Egg Whites for Too Long
One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.
What is the secret to perfect meringue? ›
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.
What not to do when making meringue? ›
Beating the Egg Whites for Too Long
One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.
How do you get meringue to stay white? ›
I bake them at 200F, that's 95 Celsius, for 1h45min then leave them in the oven for 2 hours. Then 1 more hour with the door slightly open. At this point they are pale white and they have to be stored in an airtight container to avoid stickiness. Don't leave in the oven overnight, they will turn sticky.
How to get meringue to stiffen? ›
Beat to soft peaks on medium-high speed. Gradually add the sugar, a couple of tablespoons at a time, until it has all been incorporated. Continue beating until glossy, stiff peaks form. At this point, you can't overbeat the meringue, so keep beating until you've got those glossy, firm peaks!
How long should you whip meringue? ›
Beat until the meringue is very smooth, very glossy, and thick. This should take 3 to 6 minutes. If you're topping a pie, spoon, pipe, or slather the top of the still-warm pie filling with the meringue. Then bake the pie at 400 degrees until golden brown on top, about 6 minutes.
Why add cream of tartar to meringue? ›
Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.
What is the enemy of meringue? ›
Fat is meringue's worst enemy. Get a tiny bit of egg yolk in with the whites and you won't get fluffy whipped peaks, you'll get batter. Always whip meringue in clean bowls without the slightest trace of grease.
Why add vinegar to meringue? ›
Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.
Why add cornstarch to meringue? ›
Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.
Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too. We're not cooking, so much as drying out the meringue.
How do I properly beat the egg whites for meringue? ›
In a large clean, grease-free bowl or the bowl of a stand mixer, use the whisk attachement to whip the egg whites on low speed until foamy bubbles appear at the top. Add the vanilla bean paste and vinegar (or cream of tartar) and continue whipping until really foamy.
How do you stabilize meringue without cream of tartar? ›
For Stabilizing Egg Whites, Use Vinegar or Lemon Juice
You might be making a meringue, whether it's a topping for pie, pavlova, meringue frosting, or meringue candies.
What is the trick to making meringue? ›
so what's the secret to making meringue?
- room temperature whites are KEY! While eggs are easiest to separate cold, the whites will beat up to their maximum potential at room temperature. ...
- beat the whites low and slow to start! ...
- cream of tartar is your meringue “MVP”! ...
- add your granulated sugar slowly too!
What ruins a meringue? ›
13 Mistakes People Make With Their Meringue
- Using the wrong type of bowl. Vladimir Sukhachev/Shutterstock. ...
- Measuring the eggs wrong. ...
- Not bringing the eggs to room temperature first. ...
- Using egg whites that aren't fresh. ...
- Not using clean equipment. ...
- Improperly using the sugar. ...
- Skipping on stabilizers. ...
- Under or overbeating the eggs.
What happens if you add sugar too early to meringue? ›
In the case of the meringues, adding the sugar at the start of mixing produced a cookie that was dull on the exterior, with a too-fine crumb within. The cookies made when the sugar was added at the very end had an overly airy texture (tasters compared it to Styrofoam) and a grainy consistency.
How do I stop meringue from weeping? ›
Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn't start breaking down and "leaking" during chilling.
How long do you beat egg white until stiff? ›
It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating.
Why add vinegar and cornstarch to meringue? ›
Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.
Does cream of tartar keep meringue from weeping? ›
The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...