What is the trick to making meringue?
Het is belangrijk om de suiker langzaam toe te voegen, omdat dit helpt voorkomen dat de meringue lat Lees meer
How to make quick easy meringue?
Emma Wolffel
2025-11-12 13:27:55
Count answers
: 2
Preheat your oven to 250ºF.
In the bowl of a mixer, add the egg whites, salt, and cream of tartar.
Mix on low for about one minute, until the mixture is foamy.
Bring the mixer up to medium-high speed and start a timer for 7 minutes.
Start adding the sugar one tablespoon at a time until you’ve added it all.
Bring the speed up to high and let it beat until the timer ends.
You are looking for stiff peaks, so you should be able to flip the bowl upside down without any of the meringue falling out.
Spoon the meringue directly onto a parchment-lined baking sheet or pipe it using a piping bag/ziplock bag.
Bake for about 25-35 minutes, 25 for softer meringues, and 35 for crunchier.
Dex Çiçek
2025-11-03 23:05:12
Count answers
: 1
Heat the oven to 110C/ 100C fan/gas ¼.
Tip 4 large egg whites into a large clean mixing bowl and beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time.
Continue beating for 3-4 seconds between each addition.
Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula.
Scoop up a heaped dessertspoonful of the mixture.
Using another dessertspoon, ease it on to the baking sheet to make an oval shape.
Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
Leave to cool on the trays or a cooling rack.
Lees ook
What must be avoided when making meringue?
Make sure you don’t get any egg yolk into your egg whites as they won’t whip up properly. You must Lees meer
Elias Aslan
2025-11-03 21:39:15
Count answers
: 1
Separate your eggs while they are cold and then allow them to come to room temperature for the fluffiest meringue.
Always make sure the bowl you are using to make your meringue is scrupulously clean.
Take care not to over whip your meringue.
Use cream of tartar to help stabilize the meringue to hold its form.
Place meringue about 4 inches under the heat and bake for about 10 minutes, just until the peaks have turned golden brown.
Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.
Slowly add the sugar to the egg whites about a tablespoon at a time, beating after each addition until the sugar is incorporated.
Continue beating until stiff peaks form.
Spread meringue on top of pre-baked or no-bake dessert, place about 4 inches under the heat and bake for about 10 minutes, until golden.