Crunchy on the outside, gooey on the inside. That is what comes to mind when we think about making “the perfect meringues” isn’t it? Now although this post was very simple for me to write, making a good meringue is something that I kept failing at over and over again. What would keep on happening was that the outer layer of the meringue wouldn’t go hard, and it would end up being way too dark because I cooked them too heavily. This can cause the sugars to burn or caramelize too much. I thought it was the mixture that was screwing me over. I tried adding cornflour or cream of tartar but these ingredients only stabilize the meringue, they don’t effect the cooking process.
Finally, I came to a realization that slow and low cooking was the answer to my problem. What I eventually understood is that making a good meringue isn’t just a cooking process. It is also a drying out process, and you only want to dry the outer layer so the inside can remain nice and gooey.
So what I will do is list the keys elements that make a great meringue in my experience before I reveal the recipe:
- Make sure your bowl and whisk/electric mixer are both clean and dry before beating the egg white.
- Add the sugar gradually, not all at once.
- Use granulated/caster sugar instead of normal sugar. Otherwise, the sugar will take like… for…evrrrrrr to dissolve.
- Make sure you are using a non-stick surface when baking the meringues. So greaseproof paper or silicone bakeware are good options.
- Cook the meringues slow and low.
Ok, on to the recipe. I wish you all a lovely week and if you want to stay updated on new posts, feel free to subscribe and/or follow my social media.
Love you all!
I screwed up meringues for a long time. This recipe will help you to consistently achieve the gooey inside and crunchy outside.
- 3 egg whites
- 150 g of caster sugar
- A pinch of salt
- Pre-heat your oven to 110 degrees Celsius.
- Line a baking tray with greaseproof paper.
- Add your egg white and salt to a large, clean bowl. Use an electric beater or whisk to beat the egg white to soft peaks, meaning that the peaks should still curl down when you lift up the whisk/electric beater.
- Gradually add your sugar while beating to stiff peaks. You want the mixture to be smooth, glossy and you want all of the sugar to dissolve. You can rub some of the mixtures between your thumb and finger. If you feel any sugar granules then keep on beating.
- spoon greaseproof big rustic blobs of meringue on your lined baking tray, then bake in the oven for 50-60 minutes.
- When you take the meringues out of the oven, set them aside for 5-10 minutes.
- Carefully lift the meringues off the baking tray and transfer them onto a plate or into a container.
- You can eat them just as they are, add them to any desserts that you make in the future or make mini pavlovas etc. Enjoy!
- If you want, you can add a teaspoon of creme of tartar when you add the sugar, which helps stabilize the meringue a little bit. However, I personally don't think it is necessary.
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