Loved pulling together this step-by-step post on how to make perfect meringue – it’s truly SO easy!
Use eggs at room temperature. Cold egg whites tend to reduce meringue volume. Never let any yolk get into the whites.
cream of tartar is your meringue “MVP”!
Even if the recipe doesn’t call for it, I always add some cream of tartar when beating egg whites. I don’t know the science behind it but I firmly believe that it is that extra “something” that gives me those perfectly beaten whites. A good rule of thumb is to add 1/4 teaspoon of cream of tartar for every 2 egg whites, and add it just before you add your sugar!
so what’s the secret to making meringue?
You simply need to follow just a few simple rules and I promise you will have perfectly beaten egg whites in the end:
How to: beat egg whites to STIFF peaks
FAQ
Should egg whites be cold or room temp to whip?
Why won’t my egg whites whip?
How long do you have to whip egg whites to make meringue?
How do you make meringue with egg whites?
Egg whites, sugar, salt and cream of tartar transform into meringue that is both irresistibly crispy and melt in your mouth – a real treat! Using a stand mixer with the whisk attachment on high speed, beat the egg whites together with the sugar until the mixture becomes foamy.
What is substitute for egg whites?
Egg whites are commonly used in baking to provide structure, volume, binding, and protein. Eggs are one of the top eight allergens in the US and many individuals, including vegans and some vegetarians, avoid eggs and recipes that call for them. Today there are several available replacements for eggs but aquafaba is likely the best replacement for egg whites, specifically. Aquafaba is the bean water that surrounds canned beans like chickpeas or navy beans. This liquid will whip up just like an egg white and can be used in any recipe that calls for egg whites, including meringues and angel food cakes. In most cases two tablespoons will replace one egg white in a recipe.
Can you use eggs to make meringue?
Egg whites: Whole eggs aren’t used to make meringue because the fat in egg yolks can prevent the mixture from whipping properly. It’s easier to separate eggs when they’re cold, but egg whites whip with better aeration at room temperature. Cream of tartar: Cream of tartar is acidic, and it works to add better stabilization to meringue.
Should you put egg whites in a meringue based buttercream?
However, if you’re making a meringue-based buttercream, room-temperature egg whites are vital. When it comes time to add the soft butter to the meringue, a colder mixture could seize the butter and prevent it from becoming a smooth, cohesive buttercream. Verdict: Abide or let slide?