23 Light, Airy Meringue Recipes (2024)

FAQs

What is the main ingredient in meringue which makes it light and fluffy? ›

Meringue is a fluffy mixture that is delicious on its own. It is also used to give mousses, macarons, and some buttercream frostings their light and fluffy textures. If you've never made meringue yourself, you might be surprised to learn that the main ingredients are simply egg whites and sugar!

Use eggs at room temperature. Cold egg whites tend to reduce meringue volume. Never let any yolk get into the whites. Don't overbeat egg whites.

Cream of tartar – Meringue's secret ingredient! It creates a strong, stable meringue.

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.

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.

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.

Turn the whisk around and examine the bottom of the meringue that was collected on the whisk. It should have soft but distinct formed waves on the bottom. If the meringue is chunky, the waves are chunky, or there are too many little hard peaks all over the meringue, that means you've over whipped.

Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too. We're not cooking, so much as drying out the meringue.

The four enemies of good meringue. Unwanted fat or a little bit of egg yolk may stop your egg whites whipping properly so be careful when separating your eggs. Also make sure you use clean utensils and a clean bowl. They should be well-dried too.

What is the difference between Swiss meringue and Italian meringue? ›

Swiss meringue is glossier and smoother than French meringue, but less stable than Italian meringue, and is often described as having a marshmallow-like taste and texture.

In simpler terms, sugar binds with water and holds it in place. It also adds viscosity to the liquid whites, making the bubbles more stable. Add an acid. Adding an acid like lemon juice, cream of tartar, or even vinegar raises pH, helping to denature some of the egg protein.

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

Chewiness. The chewiness of the meringues is created by cooking the meringues at a slightly higher temperature for a shorter time, thereby keeping some of the moisture inside. They will also go a slightly milky coffee colour.

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.

A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work. Salt decreases egg-white foam stability, so it is not used in hard meringues. Add sugar gradually.

Eggs under the duress of a whisk or mixer will foam, no copper or cream of tartar needed. This is the 5th law of thermodynamics after that equal and opposite reaction law, you know.... An obvious way to help make sure we don't overbeat the meringues is to check often on the progress.

Excess moisture in the air can seep into meringues and make them soft, even after they are baked, which is why it's best to avoid making meringue on damp days.