2 of 10

Write now Article Tools

The two main ingredients in meringue is egg whites and sugar. For added stability,
cream of tartar is another important ingredient found in meringue. The rule of thumb
for creating meringue is to start with a clean, dry bowl. It should be residue free because any amount of fat will ruin meringue's airy potential and never use a plastic bowl when making meringue; it harbors build up of oils. Using a glass bowl, ceramic or copper will work well.

Cold eggs separate easier than room temperature, but room temperature egg whites
whip to a better volume. The happy medium? Separate the eggs while cold and then
let the whites reach room temperature before attempting to whip them. When separating the eggs, be careful not get any yolk in the whites. The yolk is the fattiest part of the egg and fat is meringue's arch enemy. Never refrigerate
meringues to store them, this will make them soggy. Meringues keep well in an air
tight container for up a week.
Popular desserts that feature meringue as a main attraction include Baked Alaska,
Pavlova, and Lemon Meringue Pie, of course. Angel Food Cake is another dessert
that uses whipped egg whites the have a meringue consistency. For Baked Alaska,
Pavlova, and Lemon Meringue Pie, the meringue is baked at a higher temperature
for a short period of time to yield a soft texture while the peaks are golden
brown.
The following recipe is for individual meringues which have light, crispy
texture. They will satisfy your sweet tooth without damaging your diet too
much.

Strawberry Meringues

3 large egg whites, room temperature
1/4 tsp cream of tartar
pinch of kosher salt
3/4 cup sugar
1/4 cup strawberry preserves

Preheat oven to a low 225 degrees. Cover baking sheets the parchment paper; set aside. In a small bowl, beat the whites and cream of tartar until they become foamy and soft peaks begin to form. Add the salt, then the sugar gradually, beating for 8 to 10 minutes until the whites hold very stiff peaks. Fold in the strawberry preserves gently with a rubber spatula, careful not deflate the airiness of the
meringue. Fill a pastry bag halfway with the meringue fitted with a star tip and
pipe out 1 inch mounds onto the parchment lined baking sheets. Bake for 2 hours in
the preheated oven. Let cool completely in a cool, dry place. Remove from baking
sheets and store in an air tight container left at room temperature. This recipe
will make about 30 meringues.

Learn more about this author, Angela Pitt.
Click here to send this author comments or questions.

Add your voice

Know something about How to make the perfect meringue?
We want to hear your view. Write now!