Mastering the Three Meringues
The difference between a cloud-like soufflé and a stable decorative peak lies in how you treat your protein. Understanding the chemistry of the protein bond allows you to move between delicate cookies and sturdy finishes with confidence.
Start with a squeaky clean bowl
Even a microscopic trace of fat, like a drop of yolk or an oily residue on your whisk, will prevent your whites from reaching their full volume. Wipe your bowl and whisk with a splash of vinegar or lemon juice before you begin.
- stand mixer or hand mixer
- stainless steel or glass mixing bowl
- digital thermometer
- saucepan
What goes in.
- 4large egg whites, room temperature
- 1 cupsuperfine sugar
- pinchcream of tartar
Watching for the stiff peak
The moment you pull your whisk from the bowl, the meringue should stand perfectly upright without drooping. If the tip curls over, keep whipping; if it looks curdled and dull, you have gone too far.
The method.
French Meringue
Whisk the egg whites to soft peaks, then gradually rain in the sugar one tablespoon at a time while the mixer runs on medium-high. Continue until the mixture is glossy and holds firm, rigid peaks.
Swiss Meringue
Whisk whites and sugar together in a bowl set over simmering water. Heat until the sugar dissolves and the mixture reaches 160°F. Remove from heat and whip immediately until the bowl feels cool to the touch.
Italian Meringue
Boil sugar and water to 240°F. While the syrup bubbles, whisk your whites to soft peaks. With the mixer running, slowly drizzle the hot syrup down the side of the bowl in a thin, steady stream, then continue whipping until the meringue is room temperature.
Other turns to take.
Pavlova base
Use the French method, fold in a teaspoon of cornstarch and vinegar, then bake low and slow for a crisp exterior and chewy center.
Buttercream base
Use the Italian or Swiss method, then slowly beat in softened butter once the meringue reaches room temperature.
When it doesn't go to plan.
Always use room temperature eggs; they reach maximum volume faster than cold ones.
Superfine sugar dissolves more easily than granulated, reducing the chance of a gritty texture.
Do not attempt to make meringue on a humid or rainy day, as the sugar will pull moisture from the air and cause the meringue to weep or turn sticky.
The ones that keep coming up.
Why is my meringue weeping liquid?
This usually happens when the sugar has not fully dissolved or the meringue was over-baked at too high a temperature.
Can I use plastic bowls for whipping?
Avoid plastic if possible, as it tends to hold onto grease from previous uses, which will collapse your egg whites.
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