How to Make Meringue
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5
How to Make Meringue
Description
Starting with clean, grease-free egg whites is crucial for well-formed meringue peaks. Room temperature egg whites are whipped slowly at first until foamy, then cream of tartar is added to stabilize the foam. Vanilla extract and confectioners sugar are gradually incorporated to create a stiff, glossy meringue that holds its shape. Baking at 200°F for about 90 minutes gently dries the meringue without browning, leaving it crisp yet tender inside.
The final product can be large or small depending on piping size, maintaining a glossy white appearance and crisp texture that easily peels from the baking sheet. Meringues store well in airtight containers and do not require refrigeration. They can be used as a light treat on their own or as components in desserts.
Ensuring egg whites are free from any trace of yolk or grease, and using a super clean mixing bowl are key tips highlighted in the original notes. Adding sugar gradually and assessing the peak stage carefully contribute to the classic satin-like finish.
Patience during whipping and baking produces consistent peaks, and cooling inside an oven with the door ajar preserves texture.
Ingredients
- 6 egg room temperature, white
- 1 3/4 cups confectioners sugar
- 1/8 teaspoon cream of tartar
- 3/4 teaspoon vanilla
Instructions
- Pre-heat oven to 200*, line baking sheets with parchment paper or silpat, (silicone baking sheet). That's what I use.
- In a clean, grease free mixing bowl, whip whites on low speed until foamy.
- Add cream of tartar and continue whipping about 8 minutes or so, the whites should begin to have soft peaks.
- Add vanilla and gradually add sugar, a few teaspoons at a time and continue beating until the whites are stiff and shiny like satin.
- Either use a pastry bag to pipe out shapes or drop by tablespoons on prepared sheets.
- Bake for about 1 1/2 hours at 200* Fahrenheit. Turn off the oven and leave the door ajar until they are completely cooled.
- When they are done, they will be crispy and light and will be easily removed from the cookie sheet.
- The amount you make depends on the size, you can make big giant meringues or little button sized meringues. Store in an airtight container. They do not need to be refrigerated.
Notes
- Use room temperature egg whites for better volume when whipping.
- Ensure bowls and utensils are completely grease-free to achieve stiff peaks.
- Add sugar gradually after soft peaks form for a glossy meringue.
- Baking low and slow at 200°F dries the meringues without browning.
- Store finished meringues in an airtight container at room temperature; no refrigeration needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Serving | 1meringue | |
| Calories | 38kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 0.01g | 0% |
| Sodium | 13mg | 1% |
| Potassium | 15mg | 0% |
| Sugar | 9g | 18% |
| Calcium | 1mg | 0% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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