Meringue is a light, fluffy mixture made primarily from whipped egg whites and sugar. It’s a versatile element in many desserts, serving as a topping for pies, a base for cookies, or even as the star of dishes like pavlova. Learning how to create a perfect meringue can elevate your baking skills and add a delightful texture to your treats. Here are three diverse methods to create meringue that will impress your friends and family!
French meringue is the simplest form of meringue and is perfect for beginners. It’s often used as a base for recipes like meringue cookies or as a topping for pies.
To create a classic French meringue, you’ll need just three ingredients: egg whites, granulated sugar, and a pinch of cream of tartar.
Start by preheating your oven to 215°F (100°C). This low temperature allows the meringue to dry out slowly without browning.
Begin by separating your egg whites from the yolks, ensuring no yolk gets into the whites, as fat will prevent them from whipping up properly. Place the egg whites in a clean, dry mixing bowl. Add a pinch of cream of tartar to help stabilize the egg whites. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. This means that when you lift the beaters, the peaks should gently droop. Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed. You want to achieve stiff peaks, which means when you lift the beaters, the peaks should stand straight up without drooping.
Once the sugar is fully incorporated, the meringue should be glossy and smooth. You can test if the sugar is fully dissolved by rubbing a small amount of meringue between your fingers; it should feel smooth, not gritty. Spoon or pipe the meringue onto a parchment-lined baking sheet in your desired shape or size and bake for 1 to 1.5 hours until the meringues are dry and crisp.
Swiss meringue is slightly more stable than French meringue, making it ideal for frosting cakes or cupcakes. It’s cooked gently over a double boiler, which helps dissolve the sugar and creates a silkier texture.
Start by gathering your ingredients: egg whites, granulated sugar, and a pinch of salt. In a heatproof bowl (like metal or glass), combine the egg whites and sugar. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
Whisk the mixture constantly until the sugar has completely dissolved and the mixture feels warm to the touch, about 3-5 minutes. Once dissolved, transfer the bowl to your stand mixer. Beat on high speed until the mixture forms stiff peaks and cools to room temperature. This can take about 5-10 minutes. Swiss meringue is now ready to be used as a frosting or piped into decorative shapes on a baking sheet for baking.
Italian meringue is the most stable of the three types and is often used in professional pastry kitchens. It’s made by pouring hot sugar syrup into whipped egg whites, resulting in a meringue that can hold its shape for a long time, making it perfect for elaborate desserts or toppings.
To start, prepare a sugar syrup by combining 1 cup of sugar and 1/4 cup of water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Then, let it boil without stirring until it reaches the soft ball stage, or 240°F (115°C) on a candy thermometer.
While the syrup is boiling, begin whipping your egg whites in a mixing bowl with a pinch of cream of tartar. Beat until soft peaks form. Once the syrup reaches the right temperature, turn your mixer to medium speed and slowly pour the hot syrup into the egg whites in a thin stream, avoiding the beaters. Once all the syrup is added, increase the speed to high, and continue to whip until the meringue is glossy and cool to the touch.
Italian meringue can be used for frosting cakes, making macarons, or as a topping for baked Alaska.