How do you keep meringue Fluffy?
How do you keep meringue Fluffy?
For the strongest and most stable meringue, add 1/8 teaspoon of cream of tartar for every egg white before beating—it’s an acid that stabilizes the egg white. If you don’t have any on hand, use 1/2 teaspoon of lemon juice for every egg white.
Why is my meringue so airy?
The meringue mixture is thin, doesn’t have much volume and doesn’t hold its shape on the tray. Adding sugar too soon. Generally speaking, adding sugar early will result in a denser, firmer, finer-textured meringue; while adding sugar later will create a lighter meringue with an airy texture.
What does cornflour and vinegar do to meringue?
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.
What does adding cream of tartar do to meringue?
Cream of tartar, a byproduct of wine and grape juice processing, is an acidic salt that acts as a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake, and soufflé. The longer the egg whites are whipped, the more tightly the albumen proteins cluster together.
How do you make meringues firmer?
Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.
Are fresh eggs better for meringue?
We recommend using fresh, cold egg whites for meringues. They make a foam that is easier to work with, and the baked meringues have a more delicate and uniform texture. That said, older and room temperature whites will still make a perfectly usable foam.
Should eggs for meringue be cold?
Eggs are easiest to separate when they’re cold because the yolk is firmer and less likely to break. But when it comes to beating the whites, as you do for soufflés or meringues (see “How to Make Meringue“), it’s best to have them at room temperature (65°F to 70°F).
Can you over whip meringue?
Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue’s crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.
Why do you add vinegar to meringue?
An acid, such as a vinegar, can be added to a meringue mixture to help create a more stable foam when the meringue is mixed. In scientific terms the acid helps to denature, or break down, the coils of amino acids in the egg white’s proteins so that they become long strands instead.
What do you sprinkle on Peppermint meringues?
—Patricia Lindsay, Independence, Kansas Light and airy, these delicate meringues give you a refreshing burst of peppermint. I sprinkle them with crushed mint candies and baking cocoa. —Cheryl Perry, Hertford, North Carolina
What can I do with leftover meringue?
Eat these pretty meringue treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea. —Amy Tong, Anaheim, California
What do your grandchildren like to do when you make meringues?
—Cheryl Perry, Hertford, North Carolina My grandkids love it when I make meringues shaped like Santa hats. If they are here, they love to help—they like to put red glitter on the meringue and take such pride in knowing they have helped Grandma.—Bonnie Hawkins, Elkhorn, Wisconsin
What to do with red glitter meringue for Easter?
If they are here, they love to help—they like to put red glitter on the meringue and take such pride in knowing they have helped Grandma.—Bonnie Hawkins, Elkhorn, Wisconsin These cute meringues are a great addition to your table when entertaining at Easter. Enlist the kids to help shape the bunny rabbits. —Taste of Home Test Kitchen
