Foolproof Meringue Kisses: Light, Sweet, and Irresistible (2024)

FAQs

What is the secret to perfect meringue? ›

Low and slow is the way to go. 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.

You may have opened the oven door while they were cooking or, if you flavoured the mixture, you could have added too much liquid. Meringues can crack because of the sudden change in temperature. To prevent this happening, turn the oven off when the meringues are cooked but leave them inside until completely cool.”

Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue. Don't make meringues on humid days. Humidity causes meringues to be sticky and chewy. Bake meringues at low temperatures because they tend to brown quickly.

Chewy meringues are the result of two possible situations, under-baking and humidity. If they are under-baked they might always be a little chewy. For humidity, you can try popping the meringues back into the oven on a parchment paper-lined baking sheet at 200°F for 10 minutes to try crisping them up a bit.

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.

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 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.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Normally, in meringues you will add a smidgen of cream of tartar. These cookies do not need it. Cream of tartar is used to stabilize the egg whites. The lemon juice in these will do that in place of the cream of tartar in these.

Our meringues have a 2 week shelf life. Store in a cool, dry place away from moisture. Gluten free, free range, all natural colours and flavourings. All of our products are hand made in a bakery that handles nuts, gluten, dairy and sesame.

How to tell when meringues are done? ›

To test if they're done, pick one up; it should feel very light. Tap the bottom; it should feel hollow. Break one open; it should be dry. Taste the broken one while it's still warm; it should melt in your mouth.

If you have leftover meringues, you can store them at room temperature or in the freezer for up to 1 month. If it's a warm or humid day, place your meringues in the fridge for 30 minutes first to make sure they're cool.

For optimum volume and smoothest texture, sugar should be added gradually, beginning only after the whites have been beaten to the foamy stage (about double in volume). Adding some or all of the sugar before you begin beating the egg whites will result in less volume.

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.

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!

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.