The meringue recipe is a delight to try for cakes, cookies, tarts, and any other invention from your side. Easy Meringue Recipe with Tips for Perfect and Fluffy Meringue Every Time! This favorite recipe yields the best meringue for pies, puddings, and other desserts.
A smooth, glossy fluff of meringue on top of a dessert immediately catches my eye. I can’t wait to eat a scoop of banana pudding or a slice of my favorite pie just to feel the airy topping melt in my mouth as soon as it touches it.
What Is Meringue made of?
The meringue recipe may appear to be marshmallow fluff, but it is a sweet foam made from egg whites and sugar. When you combine those ingredients, they transform into a silky texture that you can use to make everything from this Chocolate S’mores Tart to these stunning Chocolate-Dipped Strawberry Meringue Roses. Fold meringue into the custard for an airy, creamy pie filling, as in this traditional Nesselrode pie recipe.
Drizzled with chocolate, flavor with various ingredients, or pipe them as nests and fill them with whipped cream and berries! Let’s follow up on the delicious meringue recipe for the next dessert you plan. Here is how to make the best meringue recipe at your home just follow these steps.
How to Prepare Soft Meringue recipe
The soft meringue recipe has a delicate texture that begins to curl into soft peaks when lifted from the bowl but quickly melts back into itself. Here’s how to make a pillowy meringue topping for your favorite meringue recipe, like this Florida Citrus Meringue Pie.
- 1/2 cup granulated sugar, divided
- 1 teaspoon cornstarch
- 4 large egg whites 1/2 cup cold water
- 1 tablespoon vanilla extract
Step 1: Mix together the sugar and cornstarch
Combine the cornstarch and 2 tablespoons of sugar in a saucepan. Stir in the cold water gradually. Cook and stir the mixture over medium heat until it becomes clear. Then transfer it to a bowl or a cup and place it in the refrigerator to cool.
Step 2: Overcome it
In a large bowl, whisk together the egg whites, and salt, and add the sugar and vanilla extract until the mixture thickens. 1 tablespoon at a time, continue beating with the remaining sugar. Finally, on high, continue beating the chilled cornstarch mixture until soft peaks form and the sugar is dissolved. If you continue to beat for too long, you will get stiff peaks.
If you don’t have vanilla essence, substitute your favorite flavor or food coloring!
Making Stiff Meringue recipe
As the name suggests, Stiff meringue holds its shape on its own. Here’s how to make stiff enough meringue to make hard meringue cookies and crispy, chewy pavlova.
2 medium egg whites
12 cup granulated sugar
14 teaspoon cream of tartar or lemon juice
Step 1: Take the large beaten eggs
In a large mixing bowl, combine the egg whites, and cream of tartar, and beat the mixture with your preferred tool, a stand mixer, hand mixer, or handheld whisk. Stop beating when the whites are foamy, similar to bubbles.
If you overbeat the eggs at this point, it will be more difficult to combine them with the sugar.
Step two: Add the sugar gradually
1 tablespoon at a time, gradually add the granulated sugar. To combine, beat well after each addition. When you’ve added all of the sugar. You can whip the meringue recipe for as long as you want, even if that means taking a break from your stand mixer for a few minutes.
Step three: Form stiff peaks with an electric mixer
Continue beating until stiff, glossy peaks form. Lift the beater out of the bowl to check the consistency of your meringue recipe. The peaks of egg whites that rise as you lift them should be straight up.
Also, if you tilt the bowl, the whites should not slide and there should be no clear, watery egg at the bottom. Finally, spoon meringue between your fingers to ensure that the sugar has been completely dissolved—it should feel silky smooth.
Once you’ve stopped whipping the egg whites, move quickly. The longer they sit before baking, the more they will sink and sag.
Recipe for chewy meringue Recipe
If you bake your meringues at the wrong temperature or for too long, they will become chewy. One of the most common mistakes bakers make when making meringue recipes is underbaking them, which allows them to dry out.
Preheat the oven to 110 degrees Celsius. Cook, you will use two trays so you will need to use a multi fan or fan-forced function for this.
Line two baking sheets with parchment paper. To adhere the paper to the trays, use cooking spray or a small amount of meringue in each corner. To ensure even and consistent mixing, use a food mixer for this meringue recipe.
Check that your mixing bowl and whisk attachment are clean, dry, and free of any oil or grease. Fill the mixing bowl halfway with room temperature egg whites.
Begin whisking the egg whites at medium speed until they begin to froth, then gradually increase the speed. Whisk the egg whites until stiff peaks form.
Stiff peaks form when the whisk is lifted and the meringue retains its shape after being lifted.
Ensure that no runny egg whites remain at the bottom of the bowl and that the egg whites have stiff peaks throughout. After this stage, do not overmix.
Increase the mixer speed and gradually add the caster sugar, one dessert spoon at a time. Allow the mixer to run for at least 5-6 seconds between additions to fully incorporate the sugar. Remove the bowl from the food mixer once all of the caster sugar has been added.
Sift a third of the icing sugar over the meringue recipe mixture and carefully fold it in with a large metal spoon. Repeat the sifting and folding two more times until the icing sugar is fully incorporated but no volume is lost.
Place a dessert spoon and then spoon the meringue mixture on the baking tray a with baking sheet and use another dessert spoon to scrape the mixture off in the shape of a rough circle.
Repeat with the remaining mixture, leaving about 2 cm between each dollop of meringue on both trays. Bake the trays for 1 hour and 45 minutes. At the end of the cooking time, the meringue recipe will be an off-white color and firm to the touch.
Turn off the oven and leave the door ajar until the meringues are completely cool. Once cool, remove from the oven and store in an airtight container until ready to serve.
The meringue recipe can be stored in an airtight container for up to 2-3 weeks. Serve with berries, cream, lemon curd, and other toppings!
Tips for the Perfect Meringue Recipe
Make use of old eggs
Fresher isn’t always preferable. Older eggs produce fluffier and higher-quality meringues. By gently placing an uncracked egg in a glass of water, you can test your eggs. It will be ideal for meringue if it can stand on its end. If your egg floats, it’s too old; in that case, toss it. The egg is very fresh if it is lying on its side on the bottom of the glass.
Allow the eggs to come to room temperature. While the eggs are still cold from the refrigerator, separate the whites from the yolks. The whites should then be allowed to stand at room temperature for 30 minutes before being beaten. This will assist you in whipping your eggs to lofty heights.
Make use of a clean bowl
Place whites in a small, clean metal or glass mixing bowl or a cup for the most volume. Even a drop of fat from egg yolk or oil, or the grease film found on some plastic bowls, will keep egg whites from foaming. Also, make sure to use clean beaters.
Remember to include the secret ingredient
Add 1/8 teaspoon cream of tartar to each egg white before beating for the strongest and most stable meringue recipe —it’s acid that stabilizes the egg white. If you don’t have any, substitute 1/2 teaspoon lemon juice for each egg white. Alternatively, a copper-lined bowl will produce the same effect.
Allow yourself plenty of time
Don’t add the sugar too quickly as you beat. The slower you add the sugar, the more easily it dissolves into the whipped whites. Pour in 1 tablespoon at a time if possible. This will assist you in achieving a silky smooth texture rather than a gritty one.
Consider the weather
Meringues are best made on a dry day. They can absorb moisture and become limp or sticky on humid or rainy days.
Note: Remove the meringues from the parchment paper once they are crisp and at room temperature.
Meringues can be stored in an airtight container at room temperature for 3-4 days in a cool, dry place. If they become chewy, reheat them in a 200-degree oven for about 15 minutes to revive them. Allow them to cool completely before testing—they should be crispy again!
Tips to Make Meringue Cookies
Preheat the oven to 200°F. Separate the egg whites into a small bowl one at a time, then transfer each white to the bowl of your stand mixer. Meringues can be made in a large mixing bowl with a mixer.
Mix in the cream of tartar and salt, starting on low and gradually increasing the speed to high. Once the egg whites have frothed, gradually sprinkle in the sugar. This step makes a significant difference in the final meringues.
After the sugar has been added, add the vanilla extract. If you want your meringues to be even whiter, use a clear extract instead.
When your meringue has a thick marshmallow texture and can hold stiff peaks, it’s done. Allow it not to cool completely but just settle. If you want food coloring for your meringue, use a toothpick or skewer to add a small amount of color. Use some soft pink food coloring.
Fill the corners of your baking sheet with small dollops of meringue batter and press the parchment paper down. The meringue batter acts as a glue, providing a nice stable base to pipe on.
Pipe your meringues with a pastry bag, leaving at least an inch of space between each for airflow. Squeeze the piping bag about 1/2 inch from the paper, lift as you squeeze, then stop squeezing but continue lifting to finish the meringue.
Any large star tip will produce comparable results. Bake at 200°F for about an hour on the center rack, then turn off the oven and leave the door closed for another 1-2 hours.
Note: Before adding the egg whites to the mixer, separate each egg white into a small bowl; this way, if an egg yolk breaks, you won’t have to repurpose the entire batch into an omelet.
While the mixer is running, slowly drizzle in the sugar. You can either add a teaspoon at a time or use a slow cascade of sugar. It has a significant impact on the quality of your wonderful meringue.
As soon as your meringue is finished, pipe it. If you leave meringue out for too long, it will lose its consistency. For baking, use the center rack and a baking sheet. Simply leave them in the oven for at least an hour and don’t open the door; they need a nice warm dry place to hang out after baking.
These meringues can be made in a large mixing bowl with an electric hand mixer instead of a stand mixer; just be patient.
Meringue recipe variations
French: While the egg whites are being whipped, caster sugar is gradually added. Very simple to make.
Italian: While whipping a starter meringue, very hot liquid sugar is poured into it. The texture is silky and substantial.
Swiss: Egg whites and caster sugar are slowly heated to 160 degrees Fahrenheit before being whipped. Silky and extremely versatile.
Side dishes to enjoy with the meringue recipe
A crisp, airy baked meringue is an elegant garnish for any pudding, panna cotta, or ice cream dish. These are lightly topped with chopped pistachios, but any nut, spice, or citrus zest will do.
Meringue-stuffed Sweet potatoes
Baked sweet potatoes are seasoned with ginger, warm spices, butter, and cream before being topped with a meringue and baked until golden brown.
Meringue is a type of dessert or candy that is commonly associated with Swiss, French, Polish, and Italian cuisines. It is traditionally made from whipped egg whites and sugar, with an acidic ingredient such as lemon, salt, vinegar, or cream of tartar added on occasion. Meringue is used in a variety of dessert recipes, from buttercreams and cakes to pies and cookies. Meringue, in addition to being a sweet ingredient in your recipe, adds volume and airiness to your baked goods. It’s a must-have topping for a variety of desserts, from a classic lemon meringue pie to a delectable baked Alaska, and if you follow these few simple steps, you’ll be a master of meringue recipe in no time.
After trying this ultimate meringue recipe for your family!
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