Meringues are not just a delicious treat to eat but also science. For a long time I have been skeptical about making meringue because of my failed experiences, but once I dug into the principal behind it, I have never failed once. So here are few tips to get perfect meringues every single time, followed by a fool proof recipe.
But first, how does the watery egg whites turn into such airy crispy meringues?
Here is a simple explanation (for detailed scientific explanations refer the links at the end of this page). Egg whites are a mixture of mostly water and some proteins. The proteins in the egg whites exist in large protein complexes. And, when a mechanical force like whisking is applied to this mixture, along with creating lot of air bubbles, it also tends to denature or break down the proteins from large complexes. The denatured proteins then starts to accumulate around the air bubbles forming a different complex, which gives rise to a soft foam. Gradual addition of sugar to this foam further stabilizes the protein air bubble complex, giving it a stiff hold. Although it sounds easy, there are few important tips you need to know to get perfect meringue every single time.
Tip1: Use Room Temperature Egg Whites
Room temperature egg whites whip faster and with more volume compared to refrigerator cold egg whites. The large protein complexes in egg whites tend to denature quicker when at room temperature. Although, meringue whipped with colder egg whites are known to be more stable, it takes much more time to whip into stiff peaks or sometimes does not whips at all (my experience). When I say room temperature, I mean between 20-22 °C. Leave the whole eggs or separated egg whites out of fridge for 30-60mins before using them.
Tip 2: Use Grease/Fat Free Everything
The other most important tip is to use clean grease/fat free dishes including whisk. Even traces of fat can interfere with forming stable protein air-bubble complexes and prevent from gaining volume. Which is also why, when separating egg whites make sure there are no traces of egg yolk, which are rich in fats. A good trick is to wipe the whipping bowl, whisk and spatula with a paper towel lightly soaked in vinegar or lemon juice, this helps remove any remanent fat.
Tip 3: Use Metal or Glass bowls if Possible
Following up with the previous tip, it is advised to use glass or metal whipping bowl, because plastic or silicon bowls can retain residual fat and that can interfere with stiffening the foam. If you have no option, use the vinegar/lemon juice trick mentioned above.
Tip 4: Use Acid to Stabilize the Foam
Using an acid like vinegar, lemon juice or cream of tartar, helps form stable protein air bubbles complex and also fastens the processes. I personally like to use lemon juice but you can use any of the above. If using copper bowl to whisk, you can skip this step, as the copper has similar effect on proteins as acid does.
Step 5: Take it slow and steady with Sugar
Sugar is the most important ingredient for beautiful stable stiff meringues. As mentioned above, sugar further stabilizes protein air bubble complexes. Add sugar slowly half a tablespoon to 1 tablespoon at a time. I prefer using superfine granulated sugar but you can use any kind of sugar for meringues. When using granulated sugar, whisk until the sugar has been completely dissolved. You can check if the sugar is dissolved by rubbing little whipped egg whites between your fingers, if you feel the sugar crystals, continue whisking until it is smooth. The undissolved sugar can caramelize and give brown spots/patches on the meringues. But keep in mind not to over whisk the egg whites, this can collapse the whipped egg whites. When using powdered sugar make sure it is free of cornstarch.
Step 6: Store in Airtight Container Immediately
Meringues are highly hygroscopic, which means they absorb moisture/humidity from the air readily. That is the reason why meringues left out for a while turn chewy and sticky. Ones cooled, transfer the meringues immediately into an airtight box or container. Take them out just before serving.
Meringues
Prep time: 15 - 20mins Bake time: 1hr ( +2hrs cooling down ) Total time: 3hr 20mins
Makes:16 Small Meringues
Ingredients:
Egg Whites from 2 Eggs
2 Teaspoon Lemon Juice
80g Superfine Granulated sugar
1 Teaspoon Vanilla Extract (optional)
A Pinch of Salt
Hand Held whisk or Stand Mixer
Metal/Glass Whipping Bowl
Spatula
Piping bag and nozzle (optional)
Directions:
Leave the eggs out of the fridge at-least 30-60mins before use
Wipe clean the whisking bowl and whisk with vinegar
Set the oven to pre heat at 105°C
Carefully separate the egg whites and egg yolks in a separate bowl. Prevent any traces of egg yolks in egg whites
Transfer the egg whites in to the whisking bowl, add the lemon juice, salt and whisk at low to medium speed until the egg whites turn foamy. They should be able to form soft peaks at this point.
Start adding sugar 1 tablespoon at a time, switching the whisking speed to high. Whisk the egg white mixture until it increases in volume and is thick and shiny in consistency.
Check if the sugar is dissolved by rubbing little whipped egg whites between your fingers, if you feel the sugar crystals, continue whisking until it is smooth. Do not over whisk.
Line a baking tray with baking sheet and either scoop the meringue using spoon or pipe them to desired shapes
Bake for 1hr, turn off the oven and let the meringue cool down without opening the oven door. It takes approximately 2hrs.
Once cooled, store them immediately in an air tight box or container.
Thank you for checking out my first How to: Basics blog. I would like to do more of these because its fun and I learn a lot too. If you have any questions please mention them in the comments and I will answer them. If you try this recipe, I would be happy to know how it worked. You can also tag us on Instagram @frompistachiowithlove.
Enjoy! From Pistachio With Love!
Some references to check out:
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