food

How to Make Meringue

Meringue can make or break your dessert, so we're teaching ya meringue PERFECTION.

food

How to Make Meringue

Meringue can make or break your dessert, so we're teaching ya meringue PERFECTION.

Ingredients

  • 3 egg whites
  • ½ cup refined sugar

Steps

  1. Pour the egg whites into a bowl and, with a mixer, beat it on high speed, until a foam begins to form.
  2. Add half of the sugar, little by little, with the mixer turned on medium to low speed.
  3. When the egg whites triple their volume and become white with firmer peaks, pour the rest of the sugar with the mixer still on.
  4. After mixing all the sugar in, beat the mixture on high speed until it forms firm and stable peaks.

Ingredients

  • 3 egg whites
  • 1 cup refined sugar

Steps

  1. In a bowl, mix the egg whites and the sugar.
  2. Cook them in a water bath. Cook on low heat so that the water will not boil.
  3. Keep mixing the mixture until the sugar crystals are completely dissolved. In order to know whether the meringue is ready, there are 2 things you can do: take its temperature with a thermometer, which should reach a temperature between 140 and 160 degrees, or rub a little bit of the mixture with your index finger and thumb. If you don’t feel the sugar crystals, it’s done.
  4. Remove the mixture from the water bath and beat it in the mixer on high speed, until it forms firm peaks.

Ingredients

  • ½ cup refined sugar
  • ¼ cup water
  • 3 egg whites

Steps

  1. In a small saucepan, mix the water and the sugar.
  2. Cook over low heat for approximately 8 minutes, until you get a soft syrup.
  3. There are 2 things you can do in order to know whether the syrup is perfectly cooked: take its temperature with a thermometer, which should reach 240 degrees, or grab a small portion, and let cold water run over it. It should form a small, soft ball.
  4. About 3 minutes before the syrup is ready, beat the egg whites on high speed until it forms soft peaks.
  5. On medium speed, mix the syrup in through the sides of the bowl.
  6. When you are done adding the syrup, beat the meringue on high speed, until it reaches room temperature and forms stable peaks.