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Perfect meringues with a crunch on the outside and slightly chewy on the inside. Easy to make and lovely sandwiched with chocolate and cream.
- BBC - Home
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- BBC - BBC Food blog: How to make the perfect meringue
What’s your favourite meringue recipe? Are you a lover of...
- BBC - Home
May 31, 2007 · You’re just three ingredients away from making perfect meringues every time, with this easy basic meringue recipe. Then as soon as you’re feeling like a pro, be inspired by the recipes in our best meringue collection – over 30 to browse.
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- 121
- Festive Desserts
- 37 sec
- What Is Meringue? 5 Tips For Making Meringue
- How to Make Meringue Step-By-Step
- Cooked Meringues
- Common Meringue Challenges
- Meringue FAQ
In its simplest form, meringue is made up of just egg whites and sugar. The ratio of egg white to sugar and how you handle those two ingredients makes all the difference in the outcome. Here's what you need to know before you get started:
1. Prep Eggs
Using chilled eggs, separate the egg yolk from the egg whites. To ensure no broken yolks get into your whites, separate each egg into two small bowls — one for the white and one for the yolk — and then add the white portion to a large bowl. Let the whites sit at room temperature for 10 to 15 minutes.
2. Optional: Add Stabilizer
Optional: Add cream of tartar (about 1/8 teaspoon per egg white), lemon juice, or white vinegar (about 1/2 teaspoon per egg white) before beating.
3. Beat Egg Whites and Sugar
Using an electric mixer, start beating the egg whites on medium-low speed, then increase to medium speed until they expand in volume and soft peaks form. At that point, you can switch to high speed, adding sugar very gradually, about a tablespoon at a time. Be sure to move the mixer around the bowl to evenly incorporate the sugar into the egg whites to help stabilize the foam. Continue to beat until egg whites are glossy and hold a firm peak that doesn't fold back onto itself.
Cooked meringues are ideal for making buttercream frostings, topping baked Alaskas, or decorating meringue pies because the egg whites are cooked to at least 140 degrees F (60 degrees C), effectively killing bacteria that can cause food-borne illness. Note that cooking — or pasteurizing — egg whites is not a concern when the meringue will be baked ...
There is an art and a science to making perfect meringues, and common challenges that can arise. Let's take a look at the problems and their solutions.
Q: Does a trace of oil or egg yolk really ruin your meringue?
Maybe not. The presence of a tiny bit of oil or a drop of egg yolk will increase the time it takes to whip the egg whites to the point where they can hold peaks, but it's not necessary to throw out a batch of whites because a mere trace amountof oil or yolk sneaked in. But if you want to play it safe, start with ultra-clean equipment and pristine whites.
Q: Can you make meringue without adding cream of tartar?
Yes, but the acid in the cream of tartar makes for a sturdier meringue that is less prone to weeping. If you'd rather use lemon juice as an acidic ingredient rather than cream of tartar, add about 1/2 teaspoon juice for every egg white in your recipe.
- 1 min
Delia's Meringues recipe. This must be the most popular egg-white recipe of all, whipped with fine sugar into tall, stiff shining peaks, then very lightly baked so that the surface is crisp and the centre is soft and chewy.
- French
Jul 28, 2020 · All of my best tips for how to make the perfect meringue, with step-by-step instructions, a video, and tons of advice and troubleshooting tips to ensure your meringue whips up glossy, stiff, and beautiful each and every time!
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- Dessert
Mary Berry’s meringue recipe is a simple and delicious way to make light and airy meringues with just two ingredients: egg whites and sugar. You can use this recipe to make a large meringue ring that can be filled with whipped cream and fresh fruits, or smaller individual meringues that can be served as a snack or a dessert.
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Jan 7, 2011 · What’s your favourite meringue recipe? Are you a lover of lemon meringue pie, fruity pavlova or never-out-of-fashion Eton mess? And do you have any good tips for making meringue?
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