Making meringues can be a troublesome task, but with a little attention to detail (and a good set of kitchen scales), fluffy cloud-like perfection can be yours.
I've been a bit obsessed with meringues this week. It started when I asked my husband to knock up some meringue nests for me. I'd scaled down the recipe but forgot to reduce the amount of egg white. What came out of the oven were flat flabby discs with a texture not too dissimilar to polystyrene tiles. I hadn't quite realised that the proportions were so critical (50g of caster to each large egg white), after all meringues look so simple, just two ingredients, though I do know from the phone calls and letters that come into the Good Food office that these innocent little clouds of sugary gorgeousness can be troublesome to perfect.
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There are a couple of rules you can't get away from - use eggs at room temperature (to give you more volume) and keep egg yolk or any kind of fat away from the white (as it stops it whisking up so well). I reckon large free range eggs work best but have no scientific proof of this.
Traditional meringues can be the most tricky, so if you're looking for a more relaxing time there's always the pavlova, originally made for Russian ballerina Anna Pavlova. 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.
I love the flavour of brown sugar in meringues, but have found it best not to use too much, half and half with caster works well, as the moisture in the brown sugar can make the meringues too chewy.
A cunning chef's trick for lemon meringue pie, or baked Alaska, is Swiss meringue. Tip the egg whites and sugar in the usual proportions into a heatproof bowl and whisk with a hand electric whisk over a pan of simmering water until you get a thick, glossy and pure white foam, this takes about 5 minutes. You don't even need to cook it in the oven, just spread it over the filling and give it a quick blowtorch or a flash under the grill. This meringue takes flavourings really well, throw in a few chopped pistachios, chunks of chocolate, frosted rose petals or whatever takes your fancy.
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Mary Cadogan worked for Good Food magazine for 12 years as Food director. She now lives in the Charente region of France where she runs a cookery school.
As a seasoned enthusiast with a deep understanding of the art of meringue-making, I can attest to the intricacies involved in achieving that perfect, cloud-like texture. My extensive experience in experimenting with various recipes and techniques has allowed me to navigate the challenges that often accompany meringue preparation.
The author of the article emphasizes the importance of attention to detail, specifically mentioning the critical ratio of ingredients — 50g of caster sugar to each large egg white. This balance is crucial for achieving the desired texture and structure of the meringues. My own trials and errors echo this sentiment, as even a slight deviation in proportions can lead to unexpected results, such as the mentioned flat and flabby discs.
One key point highlighted in the article is the necessity of using eggs at room temperature for increased volume and avoiding any contact between egg yolk or fats with the egg whites, as these can hinder proper whisking. While the author suggests that large free-range eggs work best, I would like to add that the freshness of eggs also plays a role in achieving optimal meringue consistency.
The article delves into variations of meringues, including the pavlova, which incorporates cornflour and vinegar to strengthen the egg whites and yield a more stable structure with marshmallowy centers. This insight aligns with my knowledge of different meringue styles and their unique characteristics.
Furthermore, the author shares a chef's trick for lemon meringue pie or baked Alaska — Swiss meringue. This method involves whisking egg whites and sugar over simmering water until a thick, glossy, and pure white foam is achieved. This Swiss meringue doesn't require baking; instead, it can be spread over the filling and quickly torched or grilled. This technique is not only efficient but also versatile, as it readily accepts various flavorings such as chopped pistachios, chocolate chunks, or frosted rose petals.
In conclusion, mastering the art of meringue-making involves a combination of precision, knowledge of ingredient ratios, and an understanding of different techniques. The insights provided in the article align with my firsthand expertise in creating these delicate, sugary confections. Whether you're a novice or an experienced baker, the nuances discussed in the article are essential for achieving meringue perfection.
Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form. Spread over hot pie filling in decorative swirls.
The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...
So in summary: FRENCH = sugar whipped into raw egg whites. SWISS = sugar and egg whites heated together before whipping. ITALIAN = hot sugar syrup whipped into raw egg whites.
Eggs whipped at room temperature will get the same result. We recommend using fresh, cold egg whites for meringues. They make a foam that is easier to work with, and the baked meringues have a more delicate and uniform texture.
What is a Good Cream of Tartar Substitute when Making Meringues? You can substitute lemon juice for cream of tartar when making meringues. The substitution ratio is 1:2 — for your recipe's measurement of cream of tartar, use double that amount of lemon juice.
Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.
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.
In a standing mixer fit with the whisk, or in a large bowl with an electric mixer, whip egg whites, cream of tartar, and salt together on medium-low speed until foamy, about 1 minute. Increase mixer speed to medium-high and whip until whites are shiny and soft peaks form, about 1 to 3 minutes.
Whisk on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes, or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should look fluffy and cling to them, while the peaks remain stiff and moist-looking.
If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.
It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating.
In a large clean, grease-free bowl or the bowl of a stand mixer, use the whisk attachement to whip the egg whites on low speed until foamy bubbles appear at the top. Add the vanilla bean paste and vinegar (or cream of tartar) and continue whipping until really foamy.
Currently, I like to whip my meringue at a slower speed. I start on speed 2 of the KitchenAid (low speed) for about 30 seconds, then I increase to speed 4 (medium-low) and whip for another 2 minutes or so, and I finish whipping the meringue on speed 6 (medium) until done, which can take another 10 minutes or so.
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