A meringue can form the basis of any number of wonderful desserts, cookies, and other baked treats.
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Unfortunately, a long line of home cooks have found themselves frustrated by limp, chewy, or deflated meringues. The next time you're whipping one up for lemon meringue pie or pavlova, avoid these common mistakes and you're guaranteed to come out with a tall, impressive mound of fluff.
Adding the Sugar Too Quickly
Ever attempt a souffle only to watch it deflate? It's because the only thing holding together the batter are the proteins in the egg whites. With a meringue, the sugar interacts with the same proteins to produce a more stable structure, which is why a properly made meringue is much stiffer than an ordinary egg foam. In general, a given weight of egg whites can absorb up to an equivalent weight of sugar, but you can't just dump it in all at once or it will simply knock all the air out of the foam. Instead, add half the sugar with the machine running, a tablespoon at a time. Then, with the machine off, gently fold in the rest with a spatula. Some cooks like to use superfine (aka baker's sugar) or confectioner's (aka powdered) sugar for this second addition—or sometimes even for the whole quantity—as these two will dissolve more quickly.
Skipping the Cream of Tartar
A mild acid will help give your meringue more volume and structure, which means they will inflate more fully and hold the air longer. You don't need much: about 1/4 teaspoon of cream of tartar for every two to three egg whites should do the trick. You can also use lemon juice. About 1/2 teaspoon of lemon juice will contribute the equivalent amount of acid as 1/4 teaspoon of cream of tartar. Outside of making meringues, cream of tartar is a handy item to have in your pantry because you can use it to make your own baking powder.
Using a Dirty Bowl
No one is casting aspersions on your dishwashing skills here, but even the slightest residue of oil on the inside of your bowl, or indeed a tiny speck of egg yolk, will prevent your egg whites from foaming properly, no matter how hard you beat them. Note that the same is true for the whip attachment itself. For this reason, separate eggs one by one into a small bowl, and then add the egg whites individually into the bigger mixing bowl. That way, if a yolk slips through, you need only discard one egg white and not the whole batch. And it isn't just grease: even a wet bowl will prevent your meringue from forming stiff peaks. So make sure your bowl is squeaky clean and dry, and preferably stainless steel, which of course is what most stand mixer bowls are made of. (Even better if you have one is a copper bowl.)
Not Bringing Eggs to Room Temperature
Egg whites will produce a better, airier meringue if they start out at room temperature. A lot of folks will pull their eggs out for 10 or 15 minutes, or even 30, which is certainly better than using them straight from the fridge, but for the very best results, let your egg whites come to room temperature for a full hour. Note that it's easier to separate cold eggs, so your best bet is to separate them while they're cold and then let the whites come to room temperature. Again, be extra careful when separating your eggs because even a tiny speck of yolk can prevent your whites from achieving full peak stiffness. For this reason, separate eggs one by one into a small bowl, and then add the egg whites individually into the bigger mixing bowl. That way, if a yolk slips through, you need only discard one egg white and not the whole batch.
Beating the Egg Whites for Too Long
One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage. But the opposite can also happen: if you beat them for too long, eventually the whites go past peak stiffness to a kind of grainy consistency. The dry and almost lumpy, curdled milk texture is equally undesirable, both aesthetically and functionally. Nor is there any going back. Once your egg whites are overbeaten, they won't work properly in your meringue. Properly-whipped egg whites should look shiny and moist.
Squeezing All the Air Out
This one is a real heartbreaker. If you've done everything properly and avoided all the pitfalls described above, the last thing you want to do is deflate your meringue by squeezing the piping bag too tightly. Squeeze gently and leave a gap between the tip of the bag and the parchment or baking sheet, so that the meringue is not being pressed against the baking sheet.
Baking the Meringues Too Low
This shouldn't be a problem assuming you followed the recipe and your oven is calibrated properly. But if you notice beads of liquid condensation forming on the surface of the meringue while it bakes, that's a sign that your oven temperature is too low. The solution: crank up the heat and shorten the cooking time. Note also that a fully baked meringue should easily pull away from the baking sheet when you lift it with a spatula. If it sticks at all, bake for another few minutes and test again.
The pasteurization process can prevent egg whites from forming a stable meringue. We recommend fresh eggs over "liquid egg whites previously packaged" for better volume. Use fresh egg whites. Old egg whites tend to collapse when other ingredients are folded in, and they don't rise well in the oven.
The pasteurization process can prevent egg whites from forming a stable meringue. We recommend fresh eggs over "liquid egg whites previously packaged" for better volume. Use fresh egg whites. Old egg whites tend to collapse when other ingredients are folded in, and they don't rise well in the oven.
Turn the whisk around and examine the bottom of the meringue that was collected on the whisk. It should have soft but distinct formed waves on the bottom. If the meringue is chunky, the waves are chunky, or there are too many little hard peaks all over the meringue, that means you've over whipped.
Fat is meringue's worst enemy. Get a tiny bit of egg yolk in with the whites and you won't get fluffy whipped peaks, you'll get batter. Always whip meringue in clean bowls without the slightest trace of grease.
Any kind of grease ruins meringue. That means that your cooking utensils need to be immaculately clean. Even if you're sure they're clean but they've been sitting in your kitchen for a while, run some hot, hot water over them and dry with a clean dish towel or paper towel.
This little ingredient is so important, it deserves its own section here. Cream of tartar is an acid that stabilizes the egg whites and is what gives you those big, beautiful, billowy pillows of fluffy white meringue.
Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.
Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.
Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.
After the stiff peak stage, egg whites will start to look grainy and dull. They will eventually collapse back on themselves. Whipped cream will also get grainy and will start to separate into fat and liquid.
Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too. We're not cooking, so much as drying out the meringue.
Always prepare the meringue before preparing the pie filling so it's ready to spread while the filling is still hot. The heat from the filling will "cook" the meringue onto the filling and make it less likely to leak or shrink. Seal the meringue completely to the edge of the pie so it touches the crust.
For crunchy meringues, bake them for the longer time (about 2 hours). To test if they're done, pick one up; it should feel very light. Tap the bottom; it should feel hollow. Break one open; it should be dry.
The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.
Factors affecting the stability of Meringues are as follows:
Fat inhibits foaming. Mild acid like lemon juice or cream of tartar helps to foam. Egg whites foam better at room temperature. Do not overbeat egg whites for they will look dry and curdled.
Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.
Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.
Introduction: My name is Aracelis Kilback, I am a nice, gentle, agreeable, joyous, attractive, combative, gifted person who loves writing and wants to share my knowledge and understanding with you.
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