Making great meringue is good all year round but especially important during Passover season. Beating egg whites is one of the most important steps in so many Passover dishes. GKC is going to step by step explain how to master meringue for the perfect egg whites, cookies, or Pavlovas.
GKC best tips for perfect meringue:
– Separate the eggs perfectly: Make sure no fat or yolk remains in the egg white. The fat in the yolk will wreck the meringue. Do not fish out the yolk with your fingers; use a fine sieve if there is any yolk remaining, a paper towel, or discard that egg white. Tip: cold eggs separate easier.
– Beat room temperature eggs. They will increase in volume more.
– Utensils: Copper, glass and stainless steel bowls work best. Make sure they are completely clean, dry and grease free. Rub a very small amount of white vinegar on a paper towel and rub it all over the interior of the mixing bowl. Vinegar activates the enzymes in the eggs.
– Do not add the sugar until the egg whites are whipped to soft peaks. Slowly, pour in the sugar, tablespoon by tablespoon (superfine sugar dissolves faster) so that you do not deflate the egg whites. Continue beating until stiff peaks form. Stir in remaining ingredients.
– Meringue needs to cook at a low temperature so that the moisture gradually evaporates. A high temperature will make the outside crunchy and the inside chewy and sticky.
– Keep meringue in the oven after it has baked to help it dry out more.
– Never make meringue on a humid day. The air in the room attracts too much moisture and prevents the meringue from drying out properly.
– Cream of Tartar is a great stabilizer and helps hold the peaks stiff. It also helps add the shine to the egg whites. A recipe with 3 egg whites just needs ¼ teaspoon cream of tartar. Omit if not available.