23 Light, Airy Meringue Recipes (2024)

FAQs

What is the main ingredient in meringue which makes it light and fluffy? ›

Egg whites are a crucial ingredient in both meringues and soufflés, and they contribute significantly to the texture and taste of these desserts. In meringues, egg whites are beaten until they become stiff and form peaks. This process traps air bubbles in the mixture, which give the meringue its light and airy texture.

Under- or over-whisking meringue can affect the texture of your baked good, causing it to be too dense. There are three stages of meringue stiffness: soft, firm and stiff peaks. As you keep whipping your egg whites, the peaks will transition from soft to firm to stiff.

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

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.

Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too. We're not cooking, so much as drying out the meringue.

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

French meringue has a delicate and airy texture, making it perfect for meringue cookies and pavlovas. Although it's the least stable of the three types of meringue, it's also the easiest to make, so it's a great option for beginners.

Egg Whites

Surprisingly, fat is the enemy of a good meringue. Think about it this way: Egg yolks are what you use when you want a dense, luscious dessert like mousse or chocolate pudding. Egg whites provide the lightest, airiest texture you can imagine.

Why is my meringue not fluffy enough? ›

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.

If the sugar is added too early, the sugar granules interfere with the proteins' ability to unfold, resulting in a weaker network that can only support small air bubbles (this is why these cakes and meringues had a finer interior texture).

Never use a plastic mixing bowl – Choose a glass, ceramic, or stainless steel bowl (and make sure it is 100% clean and dry) to whip up your meringue. Plastic bowls might have traces of oil from previous recipes or foods, and that can keep your meringue from setting up!

You can't overbeat meringue - It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that your meringue is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

In a standing mixer fit with the whisk, or in a large bowl with an electric mixer, whip egg whites, cream of tartar, and salt together on medium-low speed until foamy, about 1 minute. Increase mixer speed to medium-high and whip until whites are shiny and soft peaks form, about 1 to 3 minutes.

Cream of tartar is an acid that stabilizes the egg whites and is what gives you those big, beautiful, billowy pillows of fluffy white meringue. To get science-y on you, it keeps the proteins from the egg whites from sticking together, which ensures a super-smooth meringue that will not wilt or deflate on itself.

2 Answers. The easiest way to prevent meringue from weeping is by adding a teaspoon of cornstarch to the recipe, which will absorb the excess moisture that causes it. If you're a bit adventurous, you can also opt to sprinkle some cookie crumbs over your filling so when it weeps, the crumbs will absorb the moisture.

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.

Chiffon fillings have a light, fluffy texture created by the addition of beaten egg whites and sometimes whipped cream.