If the thought of making your own meringue fills you with dread, don’t fear. They’re actually quite easy to make if you follow a few simple rules.
And once you get the technique right you’ll be making the most impressive desserts around. Think pavlova filled with cream and colourful seasonal fruits a meringue roulade enriched with toasted almonds and filled with chocolate or fruit and cream.
Have we got your attention? Now all you need are these secrets to making a perfect meringue
1. Make sure everything is spotless
Be sure use a sparkling clean bowl and whisk. Any grease present and your egg whites will not whisk up. Similarly, be sure no yolk is present after separating your eggs.
2. Slow and steady
Whisk the whites until they have reached the soft peak stage then start to add the caster sugar a tablespoon at a time. If you add the sugar too quickly you will find caramel bubbles in your finished bakes.
Adding the sugar gradually will also ensure there are no grainy lumps in the smooth meringue.
3. Know when your meringues are whipped to perfection
When ready, the mix will leave self-supporting peaks when the whisks are lifted and the meringue will not leave the bowl if tipped upside down. The mix will be thick, smooth and shiny.
4. Added extras
A meringue roulade will benefit from the addition of roasted almonds or hazelnuts. Brown the nuts in a dry frying pan, cool and chop finely before folding into the meringue.
Or give the meringues a flash of colour! Before piping your meringues paint two or three thin streaks of bake-proof food colour onto the inside of a disposable piping bag (turn it inside out to do this). Pile your meringue into the bag then see the magic as the coloured mix bursts through the nozzle.
5. Bake on the go slow
Meringues slowly bake and dry out in a low oven. I usually cook mine for 1.5 hours at 150 oC then turn the oven off and leave the meringue inside overnight with the oven door just slightly open.
6. Check the weather
It is true to say that meringues made on a dry day are often better than those made when it is raining. Meringues hate humidity and a damp atmosphere. But a teaspoon of cream of tartar added during the addition of the sugar can help to bind the mixture.
7. Make them last
If your meringues aren’t demolished in one sitting, cooked meringues will keep in an airtight tin for a week and freeze very well. Perfect if you want to get ahead.
