Emilie Meyer
Meringue is a simple yet delicate dessert made by whipping together egg whites and sugar. It is prone to cracking, collapsing, and weeping if not prepared correctly. To make meringue, separate your eggs while they are cold and let them come to room temperature. Use a clean bowl, preferably metal or glass, to whisk the whites until stiff peaks form. Add sugar a couple of tablespoons at a time, continuing to beat until glossy, stiff peaks form. Line a baking sheet with parchment paper and use two dessert spoons to scoop rugby-ball-shaped meringues onto the paper, leaving space between them. Bake for about an hour at a low temperature of around 250-275°F until the meringues are pale, golden-brown, and crisp.
| Characteristics | Values |
|---|---|
| Oven temperature | 140°C/275°F/Gas 1 or 250°F |
| Baking sheets | Line with baking parchment or lightly grease and flour |
| Bowl | Clean, large, preferably metal or glass |
| Egg separation | Separate eggs while cold, then let them come to room temperature |
| Egg whites | Beat on medium speed until frothy, then add sugar |
| Sugar | Sprinkle in by the tablespoon, continue beating until glossy and stiff peaks form |
| Baking time | 1 hour or until meringues are pale, golden-brown, and crisp |
| Cooling | Leave meringues in the oven with the door slightly open for 30 minutes, then transfer to a wire rack to cool completely |
| Storage | Store in airtight containers for up to several weeks or freeze for up to 1 month |
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What You'll Learn
Use two dessert spoons to scoop meringue onto baking paper
Using two dessert spoons to scoop meringue onto a baking sheet is a great way to achieve a more rustic look for your meringue cookies. This method is also a good alternative if you don't have a pastry bag.
First, make sure you have a lined baking sheet ready. You can use baking or parchment paper. Then, take a heaped dessertspoonful of the meringue mixture. Using another dessert spoon, ease the mixture onto the baking sheet, forming an oval shape. You can also drop them in rough rounds if you prefer.
Repeat this process until you've used up all your meringue mixture. Remember that meringue cookies won't spread, so you can place them close together on the baking sheet. This way, you can bake all the cookies at the same time.
Once you've scooped all the meringue onto the baking sheet, they're ready to be baked!
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Space meringues 4 inches apart
Meringues are delicate treats that require careful preparation and baking. When placing meringues on a pan, it is important to space them out adequately to ensure even cooking and prevent overcrowding.
To space meringues 4 inches apart, begin by preparing a clean, dry baking sheet. Meringues are sticky, and any residual grease or fat on the pan can cause them to spread or stick. Using a piping bag fitted with a tip, hold the bag perpendicular to the baking sheet. This will give you the best control over the size and shape of your meringues.
Apply slow and even pressure to the piping bag to pipe small kisses of meringue onto the baking sheet. Leave about 4 inches of space between each meringue to allow for proper airflow and heat circulation. Meringues do not spread, so the distance between them will remain the same during baking.
If you are making mini meringues, you can space them about 1 inch apart. However, for larger meringues or when baking multiple batches, it is crucial to leave enough space between each meringue to prevent them from fusing together.
By spacing your meringues 4 inches apart, you can avoid common issues like overcrowding and ensure that your meringues turn out perfectly baked and delicious every time!
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Bake for 1 hour at 140°C/275°F
Baking meringues requires precision and patience. Once you've prepared your meringue mixture, you can choose to pipe or place dollops of the mixture onto a prepared baking sheet or pan. Meringues can be piped into any design you wish, and you can even add toppings like nuts, chocolate, sprinkles, or other decorations.
When it comes to baking, it's important to note that meringues are sensitive to temperature changes. To achieve the desired texture and avoid cracking, it's best to follow the recommended baking instructions. For baking meringues, most recipes recommend an oven temperature between 105°C and 120°C. However, your specific oven may vary, so adjustments might be necessary.
For baking at 140°C/275°F, it is crucial to closely monitor the meringues to prevent overcooking. Here are some detailed instructions for this temperature:
- Preheat your oven to 140°C/275°F.
- Line your baking sheets or pans with parchment paper or silicone mats.
- Pipe or place your meringue mixture onto the prepared pans.
- Place the pans in the oven, preferably near the bottom for conventional ovens, and on any shelf for fan-assisted ovens.
- Set a timer for 30 minutes.
- After 30 minutes, check on your meringues. They should be developing a hint of colour.
- Reduce the oven temperature to 250°F/121°C.
- Continue baking for another 30 minutes to 1 hour. The total baking time, including the initial 30 minutes, should be around 1 to 1.5 hours.
- To test for doneness, pick up a meringue. It should feel very light. Tap the bottom; a hollow sound indicates it's ready. You can also break one open; it should be dry.
- Once done, turn off the oven and leave the meringues inside to cool completely with the door closed. This can take 1 to 2 hours or even overnight.
- Store the cooled meringues in an airtight container. They can be kept at room temperature for 1-2 days or frozen for up to a month.
Remember, baking meringues is a delicate process, and slight variations in temperature or baking time can affect the final result. Always keep an eye on your meringues to ensure they don't overcook or crack. Enjoy your sweet, crunchy, and fluffy treats!
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Leave to cool in the oven
Meringues are delicate treats that require careful handling to achieve the perfect result. Once the meringues are done baking, it is important to leave them to cool in the oven. This is because an abrupt change in temperature can cause the meringues to crack. Leaving them in the oven allows for a gradual cooling process, reducing the likelihood of cracks forming on the surface.
The oven door should be cracked open for about 10 minutes after turning it off. This ensures that any moisture inside the oven has a chance to escape and does not reabsorb into the meringues. This step is crucial to achieving the desired crisp texture of the meringues.
The meringues should then be left to cool in the oven for several hours, or even overnight. This slow drying process is essential to ensure the meringues dry out completely without gaining colour. Baking meringues in a humid environment can prolong this process, so it is advisable to choose a dry day or a low-humidity environment for baking meringues.
Leaving the meringues to cool in the oven also helps prevent "weeping", which is when a layer of liquid forms underneath the meringue due to undercooking, overcooking, or exposure to moisture. By allowing the meringues to cool slowly, you reduce the risk of weeping and ensure a crisp, dry result.
Once the meringues have cooled in the oven, they can be removed and stored at room temperature in an airtight container. Baked meringues are best consumed within 1-2 days, depending on the humidity levels, as they are sensitive to moisture in the environment.
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Store in an airtight container
Meringues are hygroscopic, meaning they absorb moisture from the air and will start to soften and 'weep' after a few hours on the counter. To avoid this, store your meringues in an airtight container. If you are storing baked meringues, let them cool completely before placing them in the container. This will prevent residual moisture from ending up on the inside of the packaging and back in the meringues.
You can store meringues at room temperature for up to 3 weeks. Make sure to keep them in a cool, dry area, away from direct sunlight. You can also use the freezer to make meringues last longer. Place the baked, cooled meringues in an airtight, freezer-safe container. The dry, cold air of the freezer prevents them from attracting moisture and losing their crispness. Baked meringues will stay good in the freezer for up to a month.
If you are storing uncooked meringue, keep it in the fridge in an airtight container for up to 24 hours. Uncooked meringue can also be frozen and will last for up to 10 months. However, do not thaw and refreeze meringue, as this will ruin the texture.
To prevent your meringues from getting crushed in storage, line parchment paper between each layer. This will minimize contact between the layers and keep them from sticking to each other.
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Frequently asked questions
First, preheat your oven to 250°F. Line two baking sheets with parchment paper, or lightly grease and flour them. If your baking sheets are dark, nestle another pan underneath to create a layer of air, which will minimise dark-bottomed meringues. Using two dessert spoons, scoop rugby-ball-shaped meringues onto the baking paper, leaving plenty of space between them.
Leave enough space for the meringues to expand during baking.
Bake the meringues for about an hour until they are pale, golden-brown, crisp and lift away easily from the baking paper.
Allow the meringues to cool on the pan in the oven for 30 minutes. Remove the meringues from the pans and place them on a wire rack to cool completely. Store the meringues in airtight containers for up to several weeks.
