Making meringue is like making magic or something from nothing. The liquid egg whites look so plain and simple and with the right technique, the pillowy, soft and cloud-like meringue result is just beautiful. Meringue is also basic and necessary for Passover. So here are a few tips for great meringue beauty and taste:
– Don’t bother making meringue on a rainy day. Meringue absorbs moisture from the environment so on rainy or humid days it gets weepy and baked meringue will be sticky instead of crisp.
– Keep any yolk out of the whites. Seriously, not even a drop can be in it. The fat interferes with the bonding of the protein in the whites making the foam less light and stable. Separate the eggs while they are cold because it’s easier to keep the yolk out. Tips on separating eggs here.
– Warm egg whites to room temperature before you beat them. You will get loftier results and the sugar granules will dissolve better in room temperature eggs. The meringue will have a coarse texture if you add sugar to cold egg whites.
– USE A CLEAN, DRY MIXING BOWL AND BEATERS when beating egg whites.
– Use superfine sugar when possible. It has smaller granules that dissolve quickly which give the egg whites stability. You can make your own by grinding granulated sugar in a food processor. I’m not that committed to it during Passover but use superfine sugar the rest of the year.
– Add salt, if necessary, late. They will decrease the volume and stability so add it at the end.
– Beat until stiff peaks stand straight up when beaters are lifted. Don’t over or under beat egg whites.
Get more meringue tips and lots of meringue recipes here