Thursday, August 13, 2009

Tips for the Perfect Meringue

Tips for the perfect meringue:

  1. For really perky meringue, add 1/4 tsp. white vinegar for each egg white during beating.
  2. To make meringue remain firmer longer, add 4 to 5 drops of lemon juice for each cup of cream used.
  3. To prevent meringue tortes or kisses from cracking, line the pan with brown paper or parchment paper, and leave the meringue in the oven until it completely cools.
  4. An alternate method of achieving high volume meringue is to add a pinch of baking powder to each room temperature egg white before beating. While beating the egg whites, add 2 or 3 tablespoons of granulated sugar for each egg white used, beating continually until peaks form and do not lean over.
  5. Make sure eggs are at room temperature before using in meringues.
  6. To avoid weeping, turn your oven off as soon as you put the pies, tortes or kisses in the oven, and leave it in the oven until the oven is cool.

My favorite meringue recipe:


2 egg whites
4 tbsp. sugar
Pinch cream of tartar

Beat egg whites with mixer until foamy; add cream of tartar and continue beating until almost stiff. Add sugar slowly while continuing to beat until stiff peaks form. Spoon meringue onto pie and seal to edges of pie crust. Place pie in preheated 375 degree oven for 5-8 minutes or until meringue is golden brown. Refrigerate pie 1-2 hours before serving.

Image credit: MaxStraeten

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