How to Make Meringue
Meringue is a staple in many baked goods and desserts, and it's important to know how and when to make each of the different types. This post will teach you what it is, when to use it, and how to make meringue perfectly every time.
Equipment
- Stand or hand mixer with beaters/whip attachment
Ingredients
- 1 Part Egg whites
- 2 Part Granulated sugar
- Vanilla extract optional
- Salt optional
- Cream of tartar optional
Instructions
How to Make French Meringue
- Combine in your mixer bowl the egg whites, vanilla, salt, and cream of tartar.
- With your stand mixer and whip attachment or hand mixer and beaters whip the egg whites on high speed until very soft peak.
- Reducing the speed to medium low, slowly and gradually, sprinkle in the granulated sugar. Once all in, return to high speed and whip until stiff peaks. Use immediately.
How to Make Swiss Meringue
- Combine in your mixer bowl the egg whites and sugar and place over a pot of simmering water. Do not let the bottom of the bowl touch the water.
- Cook while whisking occasionally until the sugar dissolves, and remove from the double boiler.
- Add in the tartar, salt, and vanilla and whip on high speed until stiff peaks.
- If not using immediately, reduce speed to low/medium-low until needed.
How to Make Italian Meringue
- Add the sugar with enough water to make wet sand and bring to a boil.
- At the same time, combine in your mixer bowl the egg whites, cream of tartar, salt, and vanilla, and whip on medium speed. Do not allow this to whip up further than soft peaks.
- Cook the sugar until 245℉ then remove from heat. While the egg whites are whipping on medium low speed, slowly stream in the cooked sugar syrup down the side of the bowl.
- Once all the sugar is in, whip on high speed until stiff peaks. If not using immediately, reduce speed to low/medium-low until needed.
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