Without meringue, we wouldnt have lemon meringue pie, mousses would fall flat and shortcakes would turn out dense instead of pillowy. You can enjoy the multi-purpose mixture as a dessert on its own, but it also makes delicate cookies with a chewy-meets-crunchy texture, serves as a base for shortcakes and provides a cloudlike topping on lemon pie and butterscotch pie. Despite the three-ingredient dessert being so versatile, there are a few key tricks to keep in mind when whipping your own at home. Once youve accomplished the soft peaks vs. stiff peaks in the art of meringue, youll be on your way to creating pavlovas piled high with fresh fruit and baked Alaskas toasted to perfection.
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 meringue?Meringue is a whipped mixture of egg whites,
- Meringue pies: Meringue adds a delicious fluffy topping to pies, whether youre adding it to citrus pies or topping a chocolate pie.
- Meringue cookies: Meringue can be piped with a piping bag or dropped by a spoon to make delicate little meringue cookies. Play with different colors, incorporate flavorings such as peppermint or add toppings like chocolate chips or sprinkles.
- Pavlova: Bake meringue in a circle to make regular-sized or mini pavlovas. These light and airy treats can then be dressed up with everything from fresh fruit and lemon curd to whipped cream and chocolate.
- Meringue frosting: Meringue frosting isnt the same as a meringue topping for pies or the meringue used to make cookies and pavlovas. Meringue frosting is a cooked frosting made by simmering egg whites over a double boiler before whipping until stiff.
- Egg whites: Whole eggs arent used to make meringue because the fat in egg yolks can prevent the mixture from whipping properly. Its easier to separate eggs when theyre 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. The acid can be substituted for lemon juice or vinegar.
- Sugar: Superfine sugar is best for meringue, as it aids in better absorption. If you dont have superfine sugar, you can pulse granulated sugar in a food processor to make your own. If using regular granulated sugar, its important to mix it in gradually since it takes longer to incorporate smoothly.
How to Make Meringue
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- Peppermint meringue: The light, airy texture of meringue is a wonderful pairing for peppermint. Beat 1/2 teaspoon of pure peppermint extract into the stiff egg whites.
- Colored meringue: Add a few drops of your favorite color to the stiff egg whites mixture. This is a great way to make boldly colored meringue cookies for any holiday or occasion. You can also choose to paint the inside of a piping bag with food coloring before filling it with meringue for a swirled effect, like these holiday meringue cookies.
- Lemon meringue: For a light lemon flavor, fold lemon zest into the whipped meringue before baking.
- Meringue with mix-ins: Add finely chopped mix-ins such as walnuts, candied cherries or mini chocolate chips to your meringue cookies or mini pavlovas. Gently fold the additions into the meringue before baking.
- Dipped meringue: Once meringue cookies or pavlovas have been baked, dress them up even further. Melt chocolate and dip the bottoms into it.
How To Make PERFECT Meringue | Mistakes to Avoid!
FAQ
Will egg whites whip with lemon juice?
Is lemon juice or cream of tartar better for meringue?
How do you keep lemon meringue from wilting?
Chill for 4 hours before slicing and serving. Cover any leftovers and store in the refrigerator. Lemon meringue pie tastes best on day 1 because it doesn’t keep very well. No matter how hard you try to prevent it, the meringue will wilt and separate over time. Best to enjoy right away.
Is it safe to drink too much lemon juice?
No, as it can damage tooth enamel and if it is sweetened with sugar or honey, it will have a lot of calories. The ideal is to talk to your nutritionist to adapt the daily amount.
Does meringue need 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.
Do I need extracts & flavors in my meringue?
Extracts and flavors aren’t necessary, but they’re a pleasant addition. Be it a teaspoon of almond extract, a couple drops of lemon oil, or a drizzle of fragrant, speckled Pure Vanilla Plus, a little bit of added flavor will take simple meringue to the next level.