Fluffy, white peaks that can be soft and marshmallowy or hard and crispy. Meringues are the perfect addition to any dessert-lovers arsenal. Here are some tips to make them shine.
Begin with fresh eggs at room temperature. Use caster sugar for a smoother texture. Avoid any traces of yolk in the whites.
A clean, dry bowl is crucial. Ensure your beaters or whisk are spotless, as any grease can hinder the meringue's fluffiness.
Start at a low speed, gradually increasing. Peaks should form, and the mixture should be glossy. Patience is key; rushing may result in a less stable meringue.
Introduce sugar slowly once soft peaks form. This ensures a stable structure and a satisfying sweetness.
Vanilla extract or other extracts can enhance taste. Incorporate them gently to avoid deflating the meringue.
Use a piping bag for consistent shapes. Experiment with nozzles for various designs.
Low and slow is the mantra. A low oven temperature prevents browning and retains that coveted crisp exterior.
Allow meringues to cool in the oven with the door slightly ajar. Gradual cooling prevents cracking due to temperature changes.