It can be a bit tricky to get to the perfect, fluffy meringue. In our recipe for cold-whipped meringue, we use both vinegar and cornstarch to keep them in shape, but there are more tricks that will help you on your way to a fluffy and stable meringue.
First of all, watch out for fat in meringue! Fat can come from an undisclosed bowl or from a piece of egg yolk that comes with it. If you’ve got egg yolk in the white, you can start over. Separate one egg at a time, if you happen to get egg yolk from the last egg, for example, so that the other egg whites are not lost as well. Feel free to use a glass bowl or stainless steel bowl for whisking as plastic bowls are harder to get completely clean from grease.
When you reach the whipping point, add the sugar a little at a time to avoid sugar crystals in the batter. The meringue is finished when the batter is firm and shiny and you can easily form small tops of it.
Take care of the egg yolk!
There are lots of smart ways to take care of the remaining egg yolks. We like to make a flavored mayonnaise or mix it with whole eggs in an egg pan for pie. Other ways to find out the remaining egg yolks are to swing together a pasta carbonara or bearnaise sauce. Or why not invite the family to a creamy scrambled eggs for breakfast?
Recipe for making meringue
- 3 egg whites
- A dash of vinegar (12%)
- 2 cups of sugar
- 1 teaspoon cornstarch
How to make meringues
1.Set oven to 100 °.
2. In a bowl, whisk 3 egg whites (save the egg yolks) to a foam, preferably with an electric whisk. Whisk in 1 km vinegar (12%), 2 cups sugar, a little at a time, 1 teaspoon cornstarch and continue whisking until you can turn the bowl upside down without the batter running out.
3. Place a baking sheet paper on a plate and cut out the batter to any shape, preferably with an alcohol bag. Bake in the middle of the oven for about 1 hour until dry with a little creamy center. Allow to cool and store at room temperature in a dry and covered bowl.
Still didn’t get the perfect fluff? The good news is that the meringues will taste good anyway. You can always try again!
