Image Credit: Created by Diane
Meringue can be tricky sometimes, so I hope these tips and tricks will help anyone trying to make the perfect meringue.
- To prevent your meringue from ‘weeping’, add 1/4 teaspoon cornstarch to each tablespoon of sugar before adding to egg whites. ‘weeping’ is when there is too much moisture in your meringue, This causes droplets of water to appear all over the meringue which is not ideal and should be avoided.
- When making meringue pie, Turn off the oven and open the oven door slightly when the meringue has finished browning and let the pie cool slowly in the oven. This will prevent the meringue from cracking and weeping.
- To remove meringue shells from their baking paper, slightly moisten the underside of the paper with cold water. Slide a spatula carefully under the meringue and it should lift off easily and in one piece.
- To achieve a high meringue, add a pinch of baking powder to the egg whites before beating them.
- Try and use eggs that are three or four days old, as thin older egg whites whip more easily to a higher volume compared to thick and fresh egg whites.
- Avoid making meringue on humid days. meringues are mostly air, and if moisture gets in, it will have an effect on the end result.
- cold eggs separate easier than eggs at room temperature.
- Make sure that no yolk or fat gets into the meringue as it will destroy it. Fat interferes with the formation of good foam.
- To separate, crack the egg and hold the shell halves over a bowl. Transfer the yolk back and forth between the halves, letting the white drop into the bowl. Do not cut the yolk (whites containing any yolk will not beat properly). Transfer the yolk to another bowl.
- A beaten egg white can foam up to 6 or 8 times its original volume if the egg whites have been at room temperature for 30 minutes before beating
- Beat in the sugar at the end rather than at the start. Adding the sugar at the start can add double the whipping time. Add the sugar in at the end when the meringue has soft peaks.