The Secret to Making Meringue

The prospect of making a meringue can seem daunting, but don’t be fooled. Successfully making meringue is much more about technique and patience than anything else. You don’t need fancy equipment or years of experience as a pastry chef. Instead, you need only a bowl, mixer, and a secret weapon: white vinegar.

Fat residue in your mixing bowl or on the beaters of your mixer is the mortal enemy of meringue. Fat will impair the egg white’s ability to be whipped into stiff, glossy peaks. You can prevent this disappointment with one teaspoon of white vinegar. Before beating the egg whites, simply wipe the mixing bowl and beaters with a paper towel lightly moistened with vinegar. Doing so will ensure that your bowl and the beaters are free of any traces of fat.

After the bowl and beaters have been wiped down, proceed as usual.  Add the egg whites to the bowl and start beating at high speed. Take care not to add even a miniscule drop of yolk to the bowl with your whites as it will drastically impact your meringue. I like to use granulated sugar to flavor my meringue and also help to give it structure. Take your time and add it a Tablespoon or so at a time. Once all the sugar has been incorporated, continue beating as the mixture turns white and fluffy like mashmallow creme. When finished, the meringue should come to stiff peaks. You’ll know that it has when the meringue on your beaters makes mountainous peaks that remain upright when turned upside down. If you’re feeling particularly bold, you can turn your entire mixing bowl upside down. When properly beaten, your meringue won’t move at all, remaining entirely in the mixing bowl even when upside down.

Once you’ve mastered making the perfect meringue, you’ll be on your way to making a whole host of meringue based recipes.   If you’re looking for a few new recipes that feature meringue, I’d highly recommend Boston Cream Pie, Individual Baked Alaska , my Great Grandmother’s Daffodil Cake.  Your family will be glad that you became a master at making fresh meringue once you start putting it to delicious use!

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