Easy Meringue Cookie Recipe (2024)

FAQs

What is the trick to making meringue? ›

Meringue rules: The final verdict

Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.

French (Simple) Meringue

This is the most common and easiest to make of the meringues and is known as an 'uncooked' meringue. Egg whites are whisked until soft peaks form. The sugar is then gradually whisked in, a large spoonful at a time, until fully incorporated and it has dissolved.

What is a Good Cream of Tartar Substitute when Making Meringues? You can substitute lemon juice for cream of tartar when making meringues. The substitution ratio is 1:2 — for your recipe's measurement of cream of tartar, use double that amount of lemon juice.

The importance of cream of tartar

This little ingredient is so important, it deserves its own section here. Cream of tartar is an acid that stabilizes the egg whites and is what gives you those big, beautiful, billowy pillows of fluffy white meringue.

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

Fat is meringue's worst enemy. Get a tiny bit of egg yolk in with the whites and you won't get fluffy whipped peaks, you'll get batter. Always whip meringue in clean bowls without the slightest trace of grease.

There are three basic types of meringue: French, Swiss, and Italian. While they all use egg whites as the primary ingredient, each style has its unique preparation method that affects its texture and taste.

Two reasons. The main one is that the vast majority of eggs are uncontaminated and safe to eat raw by the average person. The other reason is that meringue is cooked.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Do older eggs make better meringue? ›

The pasteurization process can prevent egg whites from forming a stable meringue. We recommend fresh eggs over "liquid egg whites previously packaged" for better volume. Use fresh egg whites. Old egg whites tend to collapse when other ingredients are folded in, and they don't rise well in the oven.

Italian meringue has a soft and creamy texture that is considered the most stable of the three types. Because it holds its shape so well, you can typically find Italian meringue piped on desserts like baked Alaska or pastries.

After a stay in the refrigerator, the meringue without cream of tartar showed beads of moisture on its surface. The pie prepared with cream of tartar emerged in much better shape, with a dry, smooth, bead-free meringue.

The fat from the yolks will prevent - should you wish to whip up your whites for a meringue or something - from whipping up. It's like - well if you get any yolks in your whites you might as well start over.

Savory dishes (such as soufflés) require no sugar. Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.

A mild acid will help give your meringue more volume and structure, which means they will inflate more fully and hold the air longer. You don't need much: about 1/4 teaspoon of cream of tartar for every two to three egg whites should do the trick. You can also use lemon juice.

Never let any yolk get into the whites. Don't overbeat egg whites. (Overbeaten egg whites will look hard, lumpy or dry). When whipping egg whites, always start your mixer on low medium-low to medium speed.