By Yash Lakhan
February 16, 2024
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A meringue is an important part of many wonderful desserts and it's often the ingredient that makes any dessert or baked goods memorable. But many home cooks have struggled to make the perfect meringue, so here are some mistakes that you need to avoid for the best meringue.
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Don't add all of the sugar at once. Add half of the sugar when you're beating the mixture and the other half when you are done.
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Don't forget cream of tartar, as a mild acid will give your meringue more structure and volume.
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The tiniest of dirt will not let your egg whites foam properly so make sure your utensils are all perfectly clean.
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Make sure you use eggs at room temperature. Simply keep them on the counter for about 15–30 minutes to reach the desired temperature.
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Beating your eggs for too long will ensure that they don't reach the stiff peak and instead will come out soggy.
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Don't deflate your meringue by squeezing the bag too tightly. Allow a gap between the parchment paper and the tip of the bag.
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Baking at too low a temperature causes beads of liquid on the surface of the meringue. A perfectly baked meringue would pull away instantly without sticking.
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