Meringues are enchanting to look at. A few ingredients can yield many meringues and they can be stored in an airtight container or the freezer for weeks. They are easy to make and can be used in so many different ways:
- eaten as a cookie.
- used as a layer in a cake.
- used decoratively for desserts and cakes.
- crumbled into ice-cream or milkshakes.
- crushed into a layer of trifle.
- piped into meringue pops.
Meringues are made with very few ingredients – egg whites, sugar, vanilla or lemon juice and cream of tartar. The most important part is getting the egg whites to whip up to stiff peaks and the sugar to completely dissolve before baking. Add the sugar a tablespoon at a time in order to properly mix the sugar into the egg whites and to allow the meringue to retain it’s airiness.
The other very important tip is to whip the egg whites in a bowl free of fat because fat prevents the egg whites from properly whipping up. The mixing bowl must be well cleaned. Wipe all traces of fat by wiping the insides of the bowl with lemon juice or vinegar.
Meringues and humidity are not friends because the high sugar content draws in the moisture and causes the meringue to become sticky. It is the equivalent of leaving a piece of candy out in hot weather without a wrapper. Cream of tartar helps to mitigate the stickiness.
Meringue powder, which is essentially dehydrated egg whites, can be used in place of the raw egg whites. This product is not always easy to find. Eggs are always on hand. In case you do find meringue powder, use the labeled instructions to mix the powder to the equivalence of 2 egg whites and follow the rest of the recipe directions.
Ingredients
- 2 egg whites
- 2/3 c castor sugar.
- 1/4 tsp cream of tartar
- 1 tsp clear vanilla or lemon juice
- Preheat oven to 120 degrees celsius.
- Line baking trays with parchment paper.
- Beat egg whites with an electric beater or stand mixer with a whip attachment, until soft peaks form.
- Add cream of tartar and beat till combined.
- Gradually add the sugar, one tablespoon at a time, and continue to beat until the sugar is completely dissolved.
- Add vanilla or lemon juice. Clear vanilla is preferable because it keeps the meringue a pristine white. If you don’t have the clear vanilla, the darker one will do.
- Beat until stiff peaks form.
- Use small amounts of gel colour to tint the meringue to the desired colour.
- If different colours are desired, gently portion the meringue into small bowls and tint each bowl a different colour.
- Dollop spoonfuls onto the baking tray or pipe shapes using a large star nozzle.
- Keep a 2cm space between each meringue.
- Bake for about 35 – 40 minutes or until firm.
- Once done, turn off the oven and let the meringues cool in the oven.
