How to make perfect meringues
Whip up meringues with ease with these tips and the whys and why-nots.
Tip 1
If you can, avoid making meringues on humid or wet days.
Why? The sugar in the egg white mixture absorbs moisture from the air, causing meringues to weep, crack and collapse.
Tip 2
Use eggs at room temperature.
Why? Eggs at room temperature hold more air than chilled ones when whisking.
Tip 3
Break eggs into a small bowl before transferring to the mixing bowl.
Why? The smallest fleck of yolk can cause beaten egg white to deflate. Break eggs separately so you don't spoil the whole batch if yolk lands in the white.
Tip 4
Use a clean and dry metal, ceramic or glass bowl.
Why? Plastic bowls can retain fat residue from previous uses, which may stop air incorporating into the egg whites.
Source
Super Food Ideas — September 2015 , Page 10
Author
Kim Coverdale
