Meringue Mishaps: Will They Stick To The Pan?

Meringues are a tricky business, and there are many ways they can go wrong. One of the most common issues is meringues sticking to the pan, but there are several ways to prevent this. Meringues are made from egg whites and sugar, beaten until stiff, and the baking process is essentially a prolonged drying period in a warm oven. To prevent sticking, it's important to prepare your pan properly. Using a non-stick liner or parchment paper is a good start, and if you don't have those, a light coating of cooking spray will do the trick.

Use parchment paper or a non-stick liner

Meringues are made from sweetened egg whites beaten to form stiff peaks. The baking process involves drying the mixture in a warm oven for several hours. To prevent meringues from sticking to a pan, it is recommended to use parchment paper or a non-stick liner.

Parchment paper is a great option for lining your baking sheet. It makes removing the meringues after baking much easier and simplifies cleanup. If you want to create perfect circles, you can trace the desired outline directly onto the paper with a pencil, flip the paper over, and then pipe the meringue. Another benefit of using parchment paper is that it can be used to "glue down" your baking sheet by piping dots of meringue onto the corners. This prevents the paper from moving around while you pipe or place your meringue.

If you don't have parchment paper, there are several alternatives you can use:

• Silicone baking sheet liners (Silpat): These are reusable silicone sheets that professional bakers favour. Nothing sticks to silicone, making it a versatile baking aid.
• Waxed paper: This is the most similar substitute for parchment paper. However, it has a slightly higher tendency to stick to meringues, so be cautious when peeling the paper away.
• Aluminium foil: Aluminium foil can be easily moulded to your baking sheet, and it simplifies the removal of meringues. It also reduces cleaning time by eliminating the need to scrub your baking sheet.
• Silicone rubber moulds: These moulds come in various shapes and sizes, allowing you to be creative with your meringues. The flexibility of the moulds makes it easy to release the meringues by gently turning each well inside out.

When using parchment paper or a non-stick liner, follow these steps:

• Line your baking sheet with parchment paper or a non-stick liner.
• Pipe or spoon your meringue mixture onto the prepared baking sheet.
• Bake the meringues according to your recipe.
• Allow the meringues to cool completely before attempting to remove them from the parchment paper or non-stick liner.
• Gently peel the paper or liner away from the meringues, or use an offset spatula to slide underneath and lift them off.

Avoid grease, yolk, and moisture

Meringues are delicate, and the meringue mixture will deflate if there is any grease, yolk, or moisture in the bowl or on the utensils. To avoid this, make sure your bowl and whisk are thoroughly cleaned with soap before you start, even if they look clean. Even a tiny speck of yolk or a slight residue of oil will prevent the egg whites from forming stiff peaks.

When separating the eggs, use a small bowl for each egg, and then transfer the whites to a larger mixing bowl. This way, if you accidentally break a yolk, you only ruin one egg white, not the whole batch. Plastic bowls should be avoided, as they can retain traces of grease. Instead, opt for a glass or stainless steel bowl.

Before whipping the egg whites, ensure they are at room temperature to maximize the volume of your meringue. However, it is easier to separate eggs straight from the fridge.

The sugar in the meringue mixture pulls moisture from the air, so beware of humidity, rain, and steam. Too much moisture will result in sticky meringues.

Use room-temperature egg whites

Meringues are a magical treat, but they can be tricky to get right. One of the most important ingredients in meringue is air, and the volume of air incorporated into the mixture will determine the final volume of your meringue. Using room-temperature egg whites is one way to maximise the volume of your meringue.

Room-temperature egg whites will whip up faster than cold egg whites, and this will help you achieve a greater volume in a shorter time. However, cold eggs are easier to separate, so some cooks prefer to separate their eggs while they are still cold, then let the whites come to room temperature before whipping. This is also a good way to avoid accidentally ruining all your egg whites if you drop some yolk into the bowl. If you do this, you only have to discard one egg white, rather than starting over with a new bowl.

If you are making a meringue-based buttercream, such as Italian buttercream, it is especially important to use room-temperature egg whites. When making this type of buttercream, you will add soft butter to the meringue, and a colder mixture could seize the butter, preventing it from becoming smooth and cohesive.

If you are short on time, or if you are using an electric mixer, it doesn't really matter whether you use room-temperature or cold egg whites. The whipping process will quickly warm cold eggs anyway, and electric mixers are powerful enough to achieve the desired volume with either cold or room-temperature eggs. However, if you are whisking by hand, room-temperature egg whites will be easier to work with and will result in a better texture.

To summarise, using room-temperature egg whites will help you achieve a greater volume of meringue in a shorter time, but it is not strictly necessary. If you are short on time, or if you are using an electric mixer, you can use cold egg whites and still achieve good results. However, for the best results, especially when making meringue-based buttercream, let your egg whites come to room temperature before whipping.

Bake for 1.5-1.75 hours in a fan oven

Baking meringues is a delicate process, and it's important to follow the right steps to ensure they come out perfectly. After preparing your meringue mixture, you've preheated your oven to the right temperature, and you've lined your baking sheets with non-stick liner or parchment paper. Now it's time to bake!

For a fan oven, you'll want to bake your meringues for 1 hour and 30 minutes to 1 hour and 45 minutes. This extended baking time at a low temperature is crucial to drying out the meringues and achieving that perfect, crunchy texture. It's important not to rush this step, as the meringues need time to dry out thoroughly.

During the baking process, the meringues will transform from soft, fluffy mounds to crispy, pale coffee-coloured treats. The low heat and slow baking time ensure that the outside of the meringues dries out and crisps up, while the inside remains airy and slightly chewy.

Once the timer goes off, it's not quite time to take your meringues out of the oven just yet. To prevent cracking, it's best to leave them in the oven to cool gradually. This gradual cooling process helps to prevent sudden changes in temperature, which can cause the delicate meringues to crack.

After they've cooled in the oven for a while, you can then remove them and enjoy your delicious, homemade meringues! They are now ready to be sandwiched with cream, topped with fruit, or enjoyed as-is for a sweet, crunchy treat.

Use a clean, dry bowl

Meringues are a tricky treat to make, and the success of your baking endeavour can hinge on the smallest details. One of the most important things to remember when making meringues is to use a clean, dry bowl.

The reason for this is that any traces of oil, butter, or grease in your bowl can ruin your meringue. Even the tiniest speck of fat or egg yolk can prevent your egg whites from forming stiff peaks and achieving the desired fluffy, airy texture. This is because meringue is made by beating egg whites, which creates a web that holds air. Fat and grease interrupt this process, causing your meringue to fall flat.

To ensure your bowl is completely clean and dry, give it a quick wash with soap before you start, even if it looks clean. Make sure to also clean your whisk or beater, as grease on these can have the same detrimental effect. It is also recommended to use a stainless steel or copper bowl, as plastic bowls can retain traces of grease. Copper bowls are especially good for meringues, as the ions in the copper molecules help to stabilise the foam.

By using a clean, dry bowl and utensils, you'll be well on your way to creating the perfect meringue.

Frequently asked questions