I have to admit I have struggled over the years with making the perfect meringue. Either it was too runny, too grainy or just a big flop!
After my last failure I did some research, called my mother for advice and was determined to overcome my fear of making meringue.
I would consider myself a pretty good cook, so I was determined to find a meringue recipe and instructions that would be fail-proof. Finally, I have mastered making the perfect meringue!
What I learned:
- Only use sparkling clean glass bowls free from grease and oil.
- If using, farm fresh eggs use eggs that are at least four to five days old.
- Separate eggs carefully, making sure there is absolutely no yolk mixed in with the egg whites.
- Always separate whites from yolks with cold eggs, and into a glass container.
- Let the egg whites sit until they have reached room temperature. Usually about 1/2 hour.
- Beat egg whites at the highest setting of your mixture until foamy and then start to add the sugar very slowly, only about one tablespoon at a time.
- Use powdered sugar instead of granulated sugar it dissolves quicker.
- Continue to mix until soft, stiff peaks form.
- The most important tip is to NEVER make meringue on a rainy or high humidity day.
The meringue recipe:
- 1/4 cup powdered sugar
- 3 room temperature egg whites, preferably from fresh eggs are at least four days old.
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla
- Combine egg whites and cream of tartar in the glass bowl of a stand mixer fitted with a whisk attachment; set mixer to medium speed and mix until egg whites are foaming, about 2 minutes.
- Turn mixer to highest speed and slowly add powdered sugar, one tablespoon at a time. Whip until stiff peaks form.
- Mix in 1 teaspoon of vanilla until blended at the very end.
I hope my tips will save you the time and trouble I had in mastering the perfect meringue!
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