- Don’t try to make meringue on a humid day. Unless, of course, you have the a/c on.
- Add the sugar slowly, a teaspoon at a time.
- Use cream of tartar, about 1/8 tsp. per egg white.
- If making a pie (like lemon meringue), don’t let the filling get too cool before putting the meringue on. If you do, it will probably weep, bead, or pull away from the sides of the pie. (Just a note: I’ve seen pies that people said were “so pretty” and really they were beaded pies where the meringue had been put on too late or not sealed all the way to the edge of the pie.)
- Don’t use really fresh eggs, because the whites won’t stiffen up as well.
- You can always use Just Whites or some other refrigerated egg whites instead of using shell eggs.
- Use a really clean bowl, because if there is any oil or fat in the bowl – even a trace – the whites won’t whip.
Here is a recipe for a soft, cooked meringue to top a pie with.
Ingredients
- 1/2 cup sugar, divided
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 4 large egg whites
- 3/4 teaspoon vanilla extract
Directions
Step 1: Combine sugar and cornstarch
In a saucepan, combine the cornstarch and 2 tablespoons of sugar. Gradually stir in the cold water. Cook and stir over medium heat until the mixture turns clear. Then transfer it into a bowl, and pop it in the fridge to cool.
Step 2: Beat it
In a large bowl, beat the egg whites and vanilla until the mixture thickens. Gradually beat in the remaining sugar 1 tablespoon at a time. Lastly, beat in the chilled cornstarch mixture on high until soft peaks form and the sugar is dissolved. If you keep beating for too long, you’ll get stiff peaks. It is now ready for your pie.
How to Make Stiff Meringue for pavlova or cookies
- 2 large egg whites
- ½ cup sugar
- ¼ teaspoon cream of tartar
Directions
Step 1: Beat the egg whites
In a large bowl, combine the egg whites with the cream of tartar and use your tool of choice to beat the mixture. Stop beating once the whites are foamy, kind of like soap bubbles.
Step 2: Slowly add the sugar
Gradually add the sugar 1 tablespoon at a time. Beat well after each addition to combine.
Test Kitchen tip: Once you add all of the sugar, you can stop worrying about overbeating. You can continue whipping the meringue for a long time, even if that means stepping away from your stand mixer for a few minutes.
Step 3: Beat until stiff peaks form
Continue beating until glossy stiff peaks form. To test the consistency of your meringue, lift the beater out of the bowl. The peaks of the egg whites that rise as you lift should stand straight up. Also, the whites shouldn’t slide if you tilt the bowl, and you shouldn’t see any clear, watery egg at the bottom. Finally, pinch some meringue between your fingers to double-check that the sugar is dissolved—it should feel silky smooth.
Go HERE for more helpful hints.