Tips for Making Meringues
"Perfection Every Time - A Great Gluten Free Treat "
Making meringues is a good way to use up left over egg whites. They store well in air tight containers and last for several weeks. And they are gluten free....a big plus for those with gluten intolerance wanting to have a sweet treat.
Dunk them in a bowl of whipped cream, top with berries or poached stone fruit fruit and you have a really quick and easy dessert. Some people like to make Eton Mess where you break the meringues up and layer with custard, fruit, cream or mascarpone or even whipped cream cheese.
Meringues made in smaller sizes...even tiny, can add a decorative feature to other cakes and tarts and are able to be flavoured. They are a really versatile treat to make and have on hand, and not at all difficult if you follow the tips I will give you below.
All these tips also apply to making pavlovas.
Dunk them in a bowl of whipped cream, top with berries or poached stone fruit fruit and you have a really quick and easy dessert. Some people like to make Eton Mess where you break the meringues up and layer with custard, fruit, cream or mascarpone or even whipped cream cheese.
Meringues made in smaller sizes...even tiny, can add a decorative feature to other cakes and tarts and are able to be flavoured. They are a really versatile treat to make and have on hand, and not at all difficult if you follow the tips I will give you below.
All these tips also apply to making pavlovas.
How to Make Successful Meringues Every Time
1) It is important to use scrupulously clean equipment as the egg white won’t beat properly otherwise.
2) The bowl should be either stainless steel or china – not plastic which can have cuts and abrasions on the sides.
3) Use a quarter of a lemon to wipe around the inside of the bowl to cut any grease if you can
4) Separating the eggs is not always easy – there must be absolutely no traces of egg yolk. So separate each egg into a small cup before adding to the other egg whites so any disasters don’t ruin your whole bowl of egg white. If you have a problem you may find using an egg separator will help.
5) Use a clean stainless steel spoon to fish out any of the bits you sometimes get in egg whites
2) The bowl should be either stainless steel or china – not plastic which can have cuts and abrasions on the sides.
3) Use a quarter of a lemon to wipe around the inside of the bowl to cut any grease if you can
4) Separating the eggs is not always easy – there must be absolutely no traces of egg yolk. So separate each egg into a small cup before adding to the other egg whites so any disasters don’t ruin your whole bowl of egg white. If you have a problem you may find using an egg separator will help.
5) Use a clean stainless steel spoon to fish out any of the bits you sometimes get in egg whites
6) Beat the egg whites until frothy before adding cream of tarter
7) Then beat until very stiff – you should be able to make peaks before adding the sugar.
8) It is really important to add the sugar slowly….. beating well between each tablespoon, as you want the sugar to completely dissolve. Keep the beater going and sprinkle a tablespoon at a time over the egg white. Keep beating until you can take a small dollop between your fingers and there is no gritty feel. If your sugar is not dissolved your meringues will go goooey and chewy – not really edible!
9) Once you have added the lemon juice – or if making a pavlova often the recipe calls for vinegar, you can add flavourings – but be careful not to mix too much.
10) Your oven must be preheated to 150oC (300oF) and then turned down to 130oC (260oF) as soon as the meringues go into the oven
11) Once cooked you must leave the meringue in the oven to cool completely, so it is good to plan to cook meringues when you have finished with your oven. I often leave them to cool overnight.
7) Then beat until very stiff – you should be able to make peaks before adding the sugar.
8) It is really important to add the sugar slowly….. beating well between each tablespoon, as you want the sugar to completely dissolve. Keep the beater going and sprinkle a tablespoon at a time over the egg white. Keep beating until you can take a small dollop between your fingers and there is no gritty feel. If your sugar is not dissolved your meringues will go goooey and chewy – not really edible!
9) Once you have added the lemon juice – or if making a pavlova often the recipe calls for vinegar, you can add flavourings – but be careful not to mix too much.
10) Your oven must be preheated to 150oC (300oF) and then turned down to 130oC (260oF) as soon as the meringues go into the oven
11) Once cooked you must leave the meringue in the oven to cool completely, so it is good to plan to cook meringues when you have finished with your oven. I often leave them to cool overnight.
Possible Flavourings for Meringues
1) Christmas Mince
2) Chopped dark chocolate and almonds
3) Dried Cranberries and almonds
4) Chopped Ginger
5) Dried chopped fuits such as strawberry, kiwifruit etc ( done in a dehydrator and broken up into small pieces)
2) Chopped dark chocolate and almonds
3) Dried Cranberries and almonds
4) Chopped Ginger
5) Dried chopped fuits such as strawberry, kiwifruit etc ( done in a dehydrator and broken up into small pieces)