Meringues are notorious for being among the most fiddly desserts in the French culinary world. Light and delicate they are tricky to master, but well worth the effort.
Made from whipped egg whites and sugar and baked till crispy, they make the base for desserts like pavlova, they can be used as a pie topping or they can be enjoyed on their own.
If you’re on a mission to make perfectly beautiful meringues every time, here are 8 quick tips to help you on the way.
Separate the egg yolks and egg whites while they’re cold and then let them sit until they come up to room temperature.
Gradually add sugar to whipped egg whites, allowing time for proper incorporation.
Add half a teaspoon of lemon juice for every egg white you use to help the meringues stabilize easier.
In this case, fresher isn’t better, and older eggs can actually help you achieve fluffier meringues.
Even a small amount of fat or grease can prevent the meringues from foaming. Make sure your bowls and beaters are clean before you start.
Use caster sugar which dissolves faster and more evenly, contributing to a smoother texture.
Bake at a low temperature to achieve a crisp exterior without browning or burning the delicate exterior.