Merangue Recipe How to Make the Perfect Meringue – Recipe, Tips and Tricks

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Merangue Recipe Find out how to Make the Good Meringue – Recipe, Ideas and Tips


I’ve topped pies with meringue for so long as I can bear in mind.  At the very least, since I used to be a pre-teen.  I bear in mind my mother making Lemon Meringue pies and I might watch intently as she made the meringue.  I discovered it fairly wonderful that you could possibly rework egg whites from this slimy gel-like substance to large billowy clouds!

The artwork of mastering the proper meringue is one thing that takes time, persistence and follow. Hopefully, although, I can assist demystify the method and make it just a little simpler so that you can change into a meringue knowledgeable.

There are three primary forms of meringue:

  • French Meringue – The one which I keep in mind my mother making and which is mostly used at house is French meringue. It’s made by whisking sugar into overwhelmed egg whites.
  • Swiss Meringue –  is made by beating egg whites and sugar collectively over a pan of sizzling water till the sugar has dissolved, then beating till the combination reaches stiff peaks.
  • Italian Meringue – is made by whisking a scorching sugar syrup into crushed egg whites – it’s the most tough to make however is common with bakers and caterers because it holds its quantity effectively.

The one which I’m displaying you as we speak is the extra generally used, French Meringue.

This meringue, the simplest to make,  is made with room temperature egg whites, sugar and a bit of cream of tartar. It is usually fairly versatile and can be utilized to prime a lemon, butterscotch, chocolate, banana cream, or coconut cream pie. This meringue can be piped or spooned onto a parchment lined baking tray and baked in a low-temperature oven till crispy for a lighter than air cookie.

The important thing to an ideal meringue is all within the diploma of whippedness. (I made up that phrase…however you understand what I imply!)

Since this can be a primary meringue, I believed now can be a superb time to speak in regards to the completely different levels of whippedness (Used it once more, I’m calling Websters to have it added to their dictionary…lol).

Recipes normally instruct you to whip egg whites to a selected firmness, or peak stage. Known as:

  • Gentle peak
  • Medium peak
  • Stiff peak

Often checking your beaters or whisk is one of the best ways to find out the height of your egg whites. Your egg whites can transition from mushy to stiff peak very quickly in any respect. All the “stiff peak” course of from begin to end solely takes a couple of minutes.

These images under will present you what these phases ought to appear like.


Above is a Comfortable peak – Once you invert your beater, the whites instantly flop over.


It is a Medium Peak –  The meringue is flopping over a bit of however is starting to carry its form and has a slight curl on the tip.


Lastly, it is a Stiff Peak – If you invert your beater, the meringue stands upright with no bend in any respect.

I additionally needed so as to add in just a few meringue making ideas that I’ve picked up over time:

  • For greatest outcomes, eggs must be not less than three or four days previous.
  • Don’t omit the Cream of Tartar; it’s important to stabilize the egg whites.
  • Don’t make meringue on a wet or actually humid day. The moisture within the air will adversely have an effect on the meringue.
  • Make sure that your bowls, beaters, and any utensils are immaculately clear, free from any grease and fully dry.
  • By no means use plastic. Plastic can harbour oils and you could not have the ability to get your egg whites to correctly whip.
  • Fastidiously, separate your eggs. Even somewhat speck of yolk (which is fatty) and your whites gained’t whip accurately.
  • Room temperature egg whites are extra versatile than chilly and can lead to the next quantity of meringue.
  • Progressively add the sugar a couple of spoonfuls at a time and proceed beating the total time.
  • Don’t overbeat your meringue, when it will get to the stiff stage, cease.  Overbeating could cause the meringue to “weep” — small droplets of moisture forming on the highest of the meringue. Moisture within the air may also trigger weeping.
  • Put the meringue in your pie when the pie filling remains to be sizzling or very heat.
  • This kind of pie is finest served the identical day it’s made. Nonetheless, in case you are storing leftovers you should definitely refrigerate any cream or pumpkin-based mostly fillings. Non-cream primarily based fillings comparable to lemon may be saved at room temperature. Both means, cowl pie with an inverted bowl or a cake topper.

All of the following pointers and tender peaks versus stiff peaks make it sound like making meringue is a tough activity, when actually, it isn’t. It could take slightly observe, however you’ll quickly be a professional!

French (frequent) Meringue

Serves: 1
  • four Room Temperature Egg Whites
  • 1 tsp. Cream of Tartar
  • 1 cup White Sugar
  1. In a big glass or steel bowl, beat egg whites and cream of tartar with a stand (or electrical hand) mixer till foamy.
  2. Beating at one degree beneath excessive, very steadily add sugar, beating till combination kinds stiff peaks
  3. Pile this heavenly cloud onto your ready pie (lemon, butterscotch, chocolate, banana cream, coconut cream…and many others)
  4. Unfold to the sting of pie crust being very cautious to fully seal the pie with the meringue.
  5. Some individuals make little peaks with the meringue, however I simply use the again of my spatula and trip to make little waves.
  6. Bake in a 375-diploma oven for roughly four minutes or till flippantly browned. Whereas it’s baking, watch the pie intently as oven temps fluctuate.
That is sufficient meringue to high one eight or 9 inch pie.

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