Tips on How to Make Meringue Successfully (2024)

  • Tips on How to Make Meringue Successfully (1) Tips on How to Make Meringue Successfully (2)


How to Make Meringue Successfully
  • When making meringues, always cook egg whites to avoid salmonella poisoning.
  • Don’t use packaged egg whites to make meringue. 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.
  • Use eggs at room temperature. Cold egg whites tend to reduce meringue volume.
  • Never let any yolk get into the whites.
  • Don’t overbeat egg whites. (Overbeaten egg whites will look hard, lumpy or dry). When whipping egg whites, always start your mixer on low medium-low to medium speed. Beat them until foamy and increase the speed to medium-high and then to high. If the egg whites are beaten too quickly at the beginning, the structure of the foam will not be as strong, and later the egg whites will not beat as high as they should.
  • A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse.
  • Don’t use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.
  • Don’t make meringues on humid days. Humidity causes meringues to be sticky and chewy.
  • Bake meringues at low temperatures because they tend to brown quickly.We recommend 200°F for 1 hour or until dry. Time depends on the size of the meringue.
  • Leave hard meringues in the oven after baking so they will cool slowly and not crack.
  • Baked meringues should be stored in airtight, moisture-free containers. They can usually keep up to a month in the freezer.

Tips on How to Make Meringue Successfully (3)

Important Tips

  • Egg whites and all utensils used in the production of meringue must be free of fat in order to obtain full volume.

Tips on How to Make Meringue Successfully (4)

  • Baked Egg whites should be at room temperature to obtain full volume of the meringue (59° - 68° F)

Tips on How to Make Meringue Successfully (5)

  • To produce a successful meringue, the addition of sugar requires special attention. Allow a foam to form before adding any sugar, then slowly start adding sugar in a raining motion.

Tips on How to Make Meringue Successfully (6)

  • Baked Soft peak, medium peak, stiff peak are terms commonly used to describe the development of a meringue. Different development of the meringues are used depending on the application.

Tips on How to Make Meringue Successfully (7)

  • For piping decorative meringues, stiff peaks are desired. Medium peaks are desired for the production of sponge cakes.

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Tips on How to Make Meringue Successfully (11)

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Tips on How to Make Meringue Successfully (2024)


What is the secret to making good meringue? ›

How to Make Meringue Successfully
  1. When making meringues, always cook egg whites to avoid salmonella poisoning.
  2. Don't use packaged egg whites to make meringue. ...
  3. Use fresh egg whites. ...
  4. Use eggs at room temperature. ...
  5. Never let any yolk get into the whites.
  6. Don't overbeat egg whites.

What are the common mistakes to avoid while preparing meringue? ›

7 Common Mistakes to Avoid When Making Meringue
  1. Adding Sugar Too Quickly.
  2. Skipping Cream of Tartar.
  3. Mixing in a Dirty Bowl.
  4. Using Cold Eggs.
  5. Overbeating the Egg Whites.
  6. Squeezing the Air Out.
  7. Baking at Too Low a Temperature.
Mar 19, 2024

How do you know when meringue is whisked enough? ›

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.

How to make meringue peak? ›

Place the egg whites and sugar in a large metal electric-mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk it with an electric mixer on high speed until stiff peaks form, about 5 minutes.

How to fix meringue that won't stiffen? ›

Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.

What technique is used to make meringue? ›

Italian Meringue – Italian meringue is made with hot sugar syrup. Egg whites are whipped to soft peaks in a mixer, then the sugar syrup that has been boiled to “soft ball” stage is gradually poured in while the mixer is running, then the mixture whipped until it has cooled to room temperature.

What will cause a meringue to fail? ›

If the meringue mixture becomes flat or runny when the sugar is added then it usually means that the egg whites were not quite whisked enough before the sugar was added. It sometimes helps to whisk the whites, then add a tablespoon of sugar and whisk the whites back to medium peaks before adding the rest of the sugar.

What can stop meringue from being successful when making? ›

never use a plastic bowl, metal or glass only and make sure there is not even a drop of egg yolk. Fat will cause your whites to not reach stiff peaks. Also, adding cream of tartar or a little lemon juice will help make a solid meringue. Your bowl and beaters should be totally clean and dry.

What is the enemy of meringue? ›

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.

Can you over whisk meringue? ›

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.

Should you whisk meringue fast or slow? ›

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.

What speed should I whip meringue? ›

Beat the meringue on low and steady speed. I usually go for speed 2 or 4 on my KitchenAid mixer. I know it's tempting to just blast the speed and get the volume up quickly, but the meringue won't be as stable! Make sure to add the sugar slowly, allowing it to dissolve before adding more.

What happens if you add sugar too early to meringue? ›

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.

What are the 6 tips in making perfect meringue? ›

6 Tips for Perfect Meringue
  1. Don't make meringues when the kitchen is super steamy or the weather is damp and humid.
  2. Egg whites should be perfectly “clean”, without a speck of yolk in them. ...
  3. Egg whites beat to a great volume at room temperature or slightly warm.
Mar 17, 2014

What is the secret to fluffy meringue? ›

so what's the secret to making meringue?
  1. room temperature whites are KEY! While eggs are easiest to separate cold, the whites will beat up to their maximum potential at room temperature. ...
  2. beat the whites low and slow to start! ...
  3. cream of tartar is your meringue “MVP”! ...
  4. add your granulated sugar slowly too!
Jan 19, 2023

How to test if meringue is done? ›

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. Taste the broken one while it's still warm; it should melt in your mouth.

Does cream of tartar help stiffen meringue? ›

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.

Why am I not getting stiff peaks? ›

New, room temperature egg whites will whisk up faster than old, cold eggs. Make sure the bowl you whisk the egg whites in is free from any greasy residue. Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whisking process.

Why is my meringue still soft after baking? ›

Too-Soft Meringue

Excess moisture in the air can seep into meringues and make them soft, even after they are baked, which is why it's best to avoid making meringue on damp days.

How to fix meringue that won't peak? ›

If you're making French meringue and having trouble whipping up those signature glossy peaks, try folding in another whipped egg to give some extra lift. Forming a paste from a tablespoon of cornstarch dissolved in ⅓ of a cup of water may also help.

What stabilizes meringue? ›

Meringue is a whipped mixture of egg whites, cream of tartar and sugar. As the egg whites are whipped and air is incorporated, foam begins to form. Adding sugar and cream of tartar helps to stabilize this foam, giving meringue its signature fluffy texture.

Do you use whisk or beaters for meringue? ›

When do you use the whisk beater versus the flat beater on a stand mixer? The whisk beater is used to aerate mixtures such as egg whites for a meringue; the spade or flat beater to mix things together. Unless otherwise specified in a recipe, it is generally the flat beater that is meant to be used.

Why add vinegar and cornstarch to meringue? ›

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.

Is cream of tartar or cornstarch better for meringue? ›

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.

Why put vinegar in meringue? ›

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.

What is the main ingredient in meringue which makes it light and fluffy? ›

There are three main ingredients in a meringue recipe that interact to form the foam structure: egg whites, sugar, and cream of tartar or acid. The backbone of the foam structure is made up of proteins, amino acid chains. Egg whites provide the meringue with necessary proteins that form the meringue foam.

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