From the right temperature to the right amount of sugar, a lot goes behind the perfect meringue. This beloved dessert can be tricky to complete if you don’t have some key know-how. Here are some ideas to stay together
High humidity can affect the stability of the meringue. Choose a low-humidity day for making meringue. If it's humid, try to work quickly and avoid overmixing.
When sugar isn't fully dissolved in the egg whites, or if the meringue is underbaked, make sure the sugar is completely dissolved before whipping, and bake the meringue until it's firm
Sugar crystals that haven't fully dissolved can result in a grainy texture. Try to use superfine sugar or make sure the sugar is well-dissolved by rubbing a small amount of the mixture between your fingers.
Overbeating or underbeating the egg whites, or adding sugar too quickly can affect your recipe. Gradually add sugar while whipping and stop beating when stiff peaks form.
Opening the oven door too early or underbaking is a no-no. Bake until the meringue is firm and golden. Avoid opening the oven door during the initial stage of baking.
Placing the meringue too close to the heat source can burn it. Reduce oven temperature and move the rack down if needed. Keep an eye on the meringue to prevent over-browning.
Underbaked meringue can be quite sticky. So make sure the meringue is baked until dry and allow it to cool completely in the turned-off oven with the door slightly ajar.
For a fluffy meringue, use a clean, dry bowl and beaters. Ensure no traces of egg yolk are present, as fat can affect your whipping