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Questions tagged [meringue]

85 questions
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Why is my meringue soft, moist and discoloured?

There is a similar question to this, but without a recipe and no satisfactory answer... I used 3 egg whites with pristine metal utensils. Absolutely no moisture, fats, etc. Whisked slow, medium, fast, evenly spaced timing over 5 minutes. Towards…
Matt W
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Egg temperature for meringue

All the experts insist that a meringue must be made with room-temperature eggs. Why? I ask because my experience runs completely opposite, at least when it comes to flourless/nut-based desserts where the principal (possibly only) ingredients are egg…
Marti
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Italian Meringue with Non-Simple Syrup?

I'm trying out making macarons, and I'd like to get some strawberry flavor incorporated, but I don't have access to flavored powder. I've seen some recipes that use an Italian meringue instead of French, and I'm wondering if I could just make the…
Matthew Chase
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Making my meringues form peaks

Last week I made a meringue icing for my cupcakes and had problems making my meringue form peaks. This makes me ask what are some of your tips/tricks? What do you do or add to your egg white mixture in order to help it form peaks when you are having…
Kyra
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How to keep meringue white while baking?

I made pavlovas last week from 4 egg whites and about a cup of sugar whipped together to a SUPER form meringue. I piped them on to a tray and baked first on 120 degrees for an hour and then on 70 degrees for another hour. Somewhere in the middle of…
Lizozom
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What to do with egg whites after stiff peaks collapse & you can't re-beat

So weird situation... beat eggs to stiff peaks with intention of making meringues. Forgot about them somehow (dinner party), but now, my friend's mixer that we borrowed is no longer available and the peaks have collapsed... anything else I can do…
james
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How to prevent Meringue from turning chewy/gummy-like?

My attempts at Meringue-making are driving me a tiny but crazy... No matter what I do, at first, they are still wet on the inside, and if I leave them standing longer to dry out, they get a chewy/gummy-like consistency when bitten into (this is…
Layna
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How long can I store a 'naked' Pavlova?

I've recently explored many Pavlova recipes and some of them say its ok to store the pavlova 3-4 day, while others say that one day of storage is already too much. As I've never made a Pavlova, I am asking myself: How long can I store a Pavlova…
Sven
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Factors affecting meringue crispness

I've read the other questions on meringue but didn't find the answer I'm looking for. When making meringue, there are basically three types that form: Crisp shells will a uniform texture throughout. Crisp shells with a gooey texture in the…
Rincewind42
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Should you stream sugar into French meringue?

I’ve heard several opinions on preparing French meringues: stream sugar into fluffy egg whites -or- combine sugar and egg whites ahead of time (e.g. the day before) -or- dump all sugar into egg whites and then start whipping Any concrete facts…
JustinAngel
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Fast meringue technique

I use the slow method of baking a meringue, as described here. I'm aware that there is a fast method, but can't find it online. (Besides, I'd really prefer the human input garnered here!) Currently, my knowledge would be to mix the meringue as with…
Matt W
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Why are amaretti mixed as they are?

Most recipes for amaretti call for the sugar to be combined with the ground almonds and then added to beaten egg whites. When making meringue, on the other hand, the sugar is beaten into partially-beaten egg whites. What is the reason for this…
dfeuer
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What is meringue powder?

I've got a recipe that asks for meringue powder and I have no idea what it is. So my question is what is meringue powder and what purpose does it serve in recipes?
lomaxx
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What’s the minimum sugar to egg white ratio in Swiss buttercream?

A Swiss meringue buttercream is a buttercream based on a sugar and egg white mix that is first heated and then whipped. The average recipes I could find use roughly one part egg white to two parts of sugar1, some a bit more, some less2. I would like…
Stephie
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Can "low fat" eggs have an impact on meringue formation?

Yesterday I tried making a meringue-based dessert with a recipe I've used successfully a few times before, which calls for 6 egg whites and 1.5 cups of sugar. I made sure to have no egg yolk with the whites, I used a stainless steel bowl and mixer…
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