Meringue Recipe

Ever since I discovered the magic of transforming simple ingredients into a delightful confection, making homemade meringues has become my ultimate baking joy ride – sweet, crispy clouds that’ll melt in your mouth and have you floating on culinary bliss!

I love making meringue sweets. My recipe for them focuses on the perfect whipping of large egg whites.

A touch of granulated sugar and a hint of cream of tartar ensure that the meringues hold their shape and taste sweet. A dash of vanilla extract adds an extra level of deliciousness.

Ingredients

• Egg Whites: High in protein; provide structure and volume.
• Granulated Sugar: Adds sweetness; creates a crunchy exterior.
• Cream of Tartar: Stabilizes egg whites; improves texture and volume.
• Vanilla Extract: Enhances flavor; adds a subtle, sweet aroma.
• Salt: Balances sweetness; enhances overall flavor profile.

Ingredient Quantities

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make this

1. Heat your oven to 225°F (110°C) and prepare a baking sheet with parchment paper.

2. In a clean, dry mixing bowl, mix the egg whites and cream of tartar.

3. Using an electric mixer, beat on medium speed until foamy; egg whites.

4. Little by little, add the granulated sugar, approximately 1 tablespoon at a time, and keep whisking.

5. Raise the beaters to high and whip until you have very stiff, shiny peaks. This should take 5 to 7 minutes.

6. Mix in the vanilla extract and a dash of salt; blend them into the meringue using a spatula in a folding motion.

7. Move the meringue into a piping bag that has a large star tip or a ziplock bag with a cut-off corner. Piping the meringue makes it easier to achieve the peak shape of a pavlova that we are after. You can also spoon the meringue into a bowl, but piping is by far the best method.

8. Pipe little mounds of meringue onto the prepared baking sheet, placing them at least an inch apart.

9. In the preheated oven, bake the meringues for 1 hour and 15 minutes; then turn the oven off and let them cool inside for at least another hour.

10. When they have cooled, take the meringues off the baking sheet and put them in a sealed container.”

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Electric mixer
6. Measuring spoons
7. Spatula
8. Piping bag with large star tip or ziplock bag
9. Container for storage

FAQ

• Can I use a stand mixer to make meringue?Indeed, when it comes to making meringue, a stand mixer is your best bet. It offers not only consistent speed but also a level of mixing thoroughness that you truly cannot achieve with a hand-held device.
• Why add cream of tartar to meringue?Stabilizing egg whites and improving the texture of meringue is what cream of tartar does best.
• Can I substitute the vanilla extract?Certainly! You have the option to utilize other flavor extracts, such as almond or lemon, to alter the flavor profile.
• How do I know when the meringue is ready?Stiff, glossy peaks that do not slide when the mixing bowl is tilted tell you that you have made a meringue. If you are going to fold the meringue into some other mixture, such as the batter for a soufflé, it is best to make meringue with a hand-held electric mixer.
• What is the best way to store meringues?They must be kept in an airtight container at room temperature to maintain crispness.
• Can I use superfine sugar instead of granulated sugar?Indeed, superfine sugar dissolves more readily and can aid in obtaining a meringue that is smoother.
• Why did my meringue turn out chewy?The meringues can be affected by humidity, which can cause them to be chewy; make sure you have baked them thoroughly and stored them properly.

Meringue Recipe Substitutions and Variations

Sugar, granulated:
1 cup sugar, superfine
1 cup confectioner’s sugar
Tartar cream:
1/2 tsp lemon juice
1/2 teaspoon of white vinegar
Store bought vanilla extract:
1. Price: can be expensive
2. Flavor: does not taste like real vanilla.

Homemadel:
1. Price: inexpensive
2. Flavor: real vanilla and smells amazing.

And if you’re REALLY cooking on a budget, there’s always using vanilla beans instead! I do nothing without consulting my ol’ buddy, 12 Ways to Profit with a Vanilla Bean.
One teaspoon of almond extract
1 tsp lemon extract

Pro Tips

1. Use Room Temperature Egg Whites Allow egg whites to come to room temperature before beating. This helps them achieve maximum volume, resulting in fluffier meringues.

2. Avoid Any Grease Ensure all mixing bowls and utensils are completely grease-free and dry, as any trace of grease can prevent the egg whites from whipping properly.

3. Slowly Incorporate Sugar Add the sugar gradually and ensure each spoonful is fully dissolved before adding the next. This helps avoid gritty meringues and ensures a smooth texture.

4. Stabilize with Cream of Tartar Make sure the cream of tartar is mixed thoroughly into the egg whites at the start. It acts as a stabilizer, helping the meringue hold its shape once baked.

5. Check for Stiff Peaks Test for stiff peaks by dipping a spoon into the meringue and lifting it out. The peaks should hold their shape firmly without drooping, ensuring the perfect texture for piping.