MERINGUE VARIETIES Recipe

This enchanting meringue delight combines airy egg whites, superfine sugar, and subtle hints of vanilla to create crisp exteriors with soft, chewy interiors. Ideal for honing Cooking Basics, its elegant texture pairs beautifully with expert Baking Tips to transform simple ingredients into a show-stopping dessert. A true delight for every enthusiast.

I’ve always been fascinated by how different meringue styles turn out. Did you know there are three types?

In my kitchen I use methods that remind me a bit of the precise details you see in a cute pie chart design or a food infographic. I start with 4 large egg whites at room temperature, which are a great protein source, then add 1 cup of superfine granulated sugar.

I also mix in 1/4 teaspoon of cream of tartar and a pinch of salt to help the proteins stabilize. Some recipes even call for 1 teaspoon vanilla extract for extra flavor, and I sometimes use 1/4 cup water to make the sugar syrup needed for Italian and Swiss meringues.

Its all about getting the right balance, much like comparing different types of pies with baking tips, cooking basics and nutritional hints. Every method shows its own merits and flavors you can trust for a yummy treat.

Why I Like this Recipe

I love this recipe because it mixes up a bunch of cool techniques. I mean, sometimes I try French meringue, other times I go for the Italian or Swiss style, and that keeps it exciting every time I make it.

I also like how the textures work out so perfectly. The outside comes out all crisp while the inside ends up a bit chewy, which is just the right combo for me.

Plus, it feels like a fun challenge but isn’t too hard to follow. I love that even when I mess up a beat or two, it still turns out pretty awesome.

And I gotta say, the ingredients are simple and most of the time i already have them in my kitchen, so it’s super convenient to whip up on a lazy afternoon.

Ingredients

• Egg whites is full of protein and help create a light, pillowy structure.
• Superfine sugar gives sweetness and carbs, boostin texture even though it lacks fiber.
• Cream of tartar stabilizes egg whites and adds a tiny tang, folks sometimes forget it.
• A pinch of salt boosts flavors, balances the mix and intensifies aromas, dont overdo it.
• Vanilla extract infuses a warm note, enriching the meringue with a subtle flavour.
• Water dissolves sugar to form a smooth syrup essential for Italian and Swiss meringues.

Ingredient Quantities

• 4 large egg whites, at room temperature
• 1 cup superfine granulated sugar
• 1/4 teaspoon cream of tartar
• A pinch of salt
• 1 teaspoon vanilla extract (optional)
• 1/4 cup water (for making the sugar syrup in Italian and Swiss meringue)

How to Make this

1. Preheat your oven to 225°F. Meanwhile, separate 4 large egg whites and let ’em come to room temperature.

2. If you’re going French meringue, add a pinch of salt and 1/4 teaspoon cream of tartar to the egg whites in a large bowl; beat them using a stand or hand mixer until they get frothy.

3. Gradually add 1 cup of superfine granulated sugar while keepin on beating until stiff peaks form; the mixture should look glossy and firm.

4. Optional: pour in 1 teaspoon of vanilla extract at the end of the whipping process and give it a few extra beats.

5. For Italian or Swiss meringue variations, pour 1/4 cup of water into a small saucepan and stir in the sugar. Heat the mixture over medium heat, letting it boil lightly for about 1-2 minutes until it reaches a soft-ball stage (if you have a candy thermometer, around 240°F is good).

6. Once your sugar syrup is ready, with your mixer still running on low speed, slowly drizzle the hot syrup into the meringue. Be careful doing this so you dont mess up the whipped egg whites.

7. Continue mixing until the meringue becomes thick and silky smooth. It might take a minute or two.

8. Spoon or pipe the meringue mixture onto a parchment-lined baking sheet in your desired design; aim for even pieces.

9. Place the tray in the oven and bake for roughly 1-
1.5 hours until the meringues are dry on the outside. Their texture should be crisp on the outside and a bit chewy on the inside.

10. Let the meringues cool completely on the tray before enjoyin; that way, they firm up even more. Enjoy your meringue varieties!

Equipment Needed

1. Oven set at 225°F
2. A large mixing bowl
3. A hand mixer or stand mixer
4. A small saucepan
5. A candy thermometer (optional but very handy)
6. Parchment paper
7. A baking sheet
8. A spoon or piping bag for shaping the meringues
9. A spatula for scraping down the bowl

FAQ

MERINGUE VARIETIES Recipe Substitutions and Variations

• If you dont have egg whites or wanna go vegan, try using aquafaba (the liquid from canned chickpeas). About 3 tablespoons of aquafaba works as a substitute for one egg white.
• If superfine sugar is hard to come by, caster sugar is a great alternative since it’s almost the same texture.
• Out of cream of tartar? Replace it by adding 1/8 teaspoon of lemon juice or white vinegar to help stabilize your meringue.
• No vanilla extract? A few drops of almond extract can be used, but bear in mind the flavour will be a little different.

Pro Tips

1. Try to add the sugar really slowly when you’re beating the egg whites. If you rush it, the meringue might end up too soft or not hold its shape as well.

2. When you’re working with the hot syrup for Italian or Swiss meringue, make sure to drizzle it in gradually while the mixer is on low speed. This will help stop the egg whites from cooking too fast or deflating.

3. Keep an eye on your oven temperature and baking time. Every oven is a bit different so check that your meringues are drying out evenly and not browning too much.

4. Let the meringues cool completely on the tray before you take them off. I know its hard to wait, but this helps them get that perfect crisp outside and keep a little chewiness inside.