Content

• Ingredients
• Steps
• Part 1 of 3: Preparing to make the meringue
• Part 2 of 3: Whisking the egg whites
• Part 3 of 3: Baking the meringue
• What do you need

Meringue (meringue) is a light, tasty and sweet concoction that is used to coat some tarts, such as lemon meringue pie or coconut cream pie, or baked on its own as small cakes, also called meringues. Making meringues is very simple: you only need egg whites and sugar. Go to step 1 to get started.

Ingredients

• 4 egg whites
• 1 cup granulated sugar

Steps

Part 1 of 3: Preparing to make the meringue

1. 1 Wait for a dry day. The essence of making meringue is that you whip the proteins into an airy foam, as a result of which they become voluminous, light and fluffy. Texture works best when the air is dry, as moisture can weigh the proteins down. On rainy or humid days, the air contains too much moisture. Therefore, meringues are easier to prepare and get the right volume and texture on a dry rather than rainy day.
   • On rainy days, try beating the meringues for longer so that the whites don't fall off.
2. 2 Use clean stainless steel or glass equipment. Plastic bowls are more difficult to clean and often have traces of oil or other products that can affect the meringue. Use clean, dry stainless steel or glass bowls and utensils.
   • Even two drops of water can ruin the meringue, so check carefully that the bowl is dry.
3. 3 Use eggs that have been in place for several days. The texture of egg whites changes with age - they become thinner. Eggs that have been beaten for three or four days are better than the freshest. If you buy eggs from the supermarket, chances are it will be a few days before the time of purchase, so they will probably work. If you buy them from a farm store or market, ask how many days the eggs are so you know when to use them.
4. 4 Separate the yolk from the protein. You can use an egg separator or do it by hand. Merengue is made with only proteins, so drain the yolks into a jar and then use them in custard, ice cream, or any other dish. (And vice versa: when you cook a dish that requires only yolks, carefully separate the whites and put them in a tightly closed jar in the refrigerator. So next time you will have great aged whites for making meringue. Just sign how many proteins you made) ... The fastest way to separate the yolk from the protein is:
   • Hold the egg over a clean stainless steel or glass container.
   • Crack the egg against the edge of the bowl, allowing the egg white to drain into the bowl.
   • Carefully separate the halves of the shell and move the yolk from one half to the other to drain the white into the bowl. Continue until all the protein is in the bowl and only the yolk is left in the shell.
   • If you are not adept at separating eggs, separate the whites into a cup one at a time and pour into a large mixing bowl one at a time. This way you won't spoil a whole batch of egg whites by accidentally dropping the yolk from the last egg into it. Keep in mind: not a drop of yolk should get into the whites.
5. 5 Bring the proteins to room temperature. Egg whites at room temperature will become bulkier when whisked. Do not whisk them as soon as you take them out of the refrigerator; let them stand and come to room temperature.

Part 2 of 3: Whisking the egg whites

1. 1 Whisk the egg whites until soft peaks. Take an electric mixer and start beating the egg whites in a bowl. Beat them for a few minutes, until they begin to foam and build up. Continue whisking until soft peaks form that hold their shape but are not strong.
   • Mix in a large, tall bowl, as the proteins will greatly increase in volume. Set the mixer to medium-high or high speed depending on the power.
   • Whisking the egg whites by hand is possible, but it will take much longer than a mixer, it will be physically tedious, and you still won't get the same texture.
   • If you are making meringue cakes and the recipe contains a tartar or flavor, add it at this stage of preparation. If you will be adding vanilla sugar, add it along with the regular sugar in the next step.
2. 2 Add sugar slowly. Without turning off the mixer (you can reduce the speed so that the sugar does not scatter, and when you add all of it, increase it again) gradually, in a few spoons or in a thin stream from a glass, add sugar. Do not stop whipping - if you have a hand mixer without a stand, at this stage you can connect an assistant: one is beating, the other is pouring sugar. The sugar will slowly dissolve in the egg whites, making them thick and shiny. Add in this way all the sugar required in the recipe and continue beating until the sugar is completely dissolved.
   • Most meringue recipes give a ratio of 1/4 cup sugar for each egg white.
   • If you want a softer meringue, add less sugar, but at least 2 tablespoons per egg white. For a tougher meringue, add more sugar. It will add density and shine.
3. 3 Continue whisking until firm, glossy peaks. Gradually, the egg whites will become firm and glossy. Take a little meringue and rub it with your fingers. If it is grainy, you need to beat it for a few more minutes to completely dissolve the sugar. If it is smooth, you can bake it.
   • Another way to know if the meringue is ready is to dip a spoon into the mixture and turn it over. If the meringue slips off the spoon, continue beating; if it remains on it, then it is most likely ready.

Part 3 of 3: Baking the meringue

1. 1 Make the meringue before filling the pie. This will give him some time to grab before you cover the cake with it. Here are some pies where the open filling is covered with meringues on top:
   • lemon meringue pie;
   • coconut cream pie;
   • raspberry (apple, blueberry, gooseberry, etc.) pie with meringue;
   • pie with lemon cream.
2. 2 Spread the meringue over the filling of the open pie. Take a baked base filled with hot filling. Spoon the meringue evenly onto the surface of the cake. Do not crush the meringue so that the air does not come out of it. Continue until the pie is covered with a fluffy hat.
   • Make sure that the meringue completely covers the filling, all the way to the edges of the cake. This will prevent it from slipping off when baking.
   • Many bakers arrange the meringue so that the layer is thicker in the middle of the pie. This "mound" looks pretty impressive when you cut the pie. If you want to lay out the meringue with roses as in the photo, you will need to transfer it to a pastry bag with a suitable nozzle and apply it to the cake from it.
3. 3 Make meringue curls. Use the back of the spoon to dip it in the meringue several times and lift it up to form curls and peaks. This is a popular way to dress up a meringue. If you put it through a curly nozzle, skip this step.
4. 4 Bake the meringues on low heat. Different recipes are slightly different, but most will tell you to bake the meringue at 160 ° C for 20 or 30 minutes to set and bake, but not burn.

What do you need

• Tall beating bowl (steel or glass)
• Mixer
• Pie recipe