The easiest way is to whisk it in your stand mixer. If present, it can prevent the egg whites from foaming. Squeezing the Air Out. Of course, using an electric beater is the preferred way to go when making meringue. This helps ensure it won't slide off as it bakes. Solution: Bake your meringue pie at a high temperature with a short baking time. Start with room-temperature egg whites they whip higher. 2014, Television Food Network, G.P. For a stiffer meringue, add more sugar. Ensure that there isnt the slightest trace of oil or egg yolk in the mixture before you beat it. Making a meringue without a mixer may take more time, but you can still get the ideal consistency. Continue whipping on high speed until it's thick and foamy, like shaving cream. To dry meringues out further, you can leave them in the turned-off oven for several hours or up to overnight. Use a deep mixing bowl and very, very clean utensils Even the smallest bit of oil can keep the eggs from expanding. To learn how to choose the best kind of eggs when making meringue, read on! % of people told us that this article helped them. Some factors that affect the quality of meringue are: Did you know that you can make better meringue with old eggs than fresh ones? Gradually add sugar to the mixture, while continuing to whisk on high speed, until all of the sugar is incorporated and the meringue is glossy and smooth. Test Kitchen tip: Once you add all of the sugar, you can stop worrying about overbeating. Your email address will not be published. Are All Dishwashers The Same Size? To make meringue without a mixer, start by separating the egg whites from the yolks. Then slowly add sugar one tablespoon at a time, while mixer is still running. And its surprisingly easy to make. Both salt and cream of tartar act as stabilizers and will help the egg whites hold their shape when whipped. Room temperature egg whites will whip up better than cold ones. I already have a video on my channel on how to make swiss meringue using a stand mixer and I thought that it will be useful to show how to make it with a hand mixer.Using this method, its very easy to make meringue with a small amount of egg whites and get stable and glossy meringue for a number of different desserts.I will also share with you some ideas on how to make Easter meringue cookies in my next video, so dont forget to subscribe to my channel and click the notification bell.HOW TO MAKE SWISS MERINGUE USING A HAND MIXER Printable Recipe https://pastrymadness.com/how-to-make-swiss-meringue-using-a-hand-mixer/HOW TO MAKE SWISS MERINGUE | Halloween Cookie Ideas- https://www.youtube.com/watch?v=0-xcgQIJZ34\u0026t=11sITALIAN MERINGUE and ITALIAN MERINGUE BUTTERCREAM - https://www.youtube.com/watch?v=q_g7P8n-Qx8\u0026t=13sFRENCH MERINGUE and EASTER MERINGUE COOKIES - https://www.youtube.com/watch?v=Rz8lO2DHgWs\u0026t=222sINGREDIENTS:90g egg whites180g sugarNOTES:The proportion ratio of egg whites to sugar is 1 to 2 (1:2).Make sure that no drop of water, fat or yolk gets into the egg whites, otherwise they will not beat.You can rub a bit of the meringue between your fingers to make sure there are no undissolved sugar crystals left.You can use a thermometer and bring the mixture to 150-155 degrees Fahrenheit.--LINKS--Whisking Bowl (Amazon): https://pastrymadness.com/go/mixing-bowl/-- Hand Mixer (Amazon): https://pastrymadness.com/go/hand-mixer/--Saucepan (Amazon): https://pastrymadness.com/go/saucepan/-- HOW TO MAKE SWISS MERINGUE USING A HAND MIXER--To make this Swiss Meringue using a hand mixer, watch my video all the way through and follow the recipe for great results!____________________________________________________ If you found this video helpful dont forget to subscribe and click on the bell, so you dont miss any future videos.____________________________________ Homemade Pastry Recipes - https://www.youtube.com/playlist?list Simple Homemade Cookie Recipes - https://www.youtube.com/playlist?list Homemade Cake Recipes - https://www.youtube.com/playlist?list Homemade Cupcakes and Muffins - https://www.youtube.com/playlist?list Easy Savory Pastry Recipes - https://www.youtube.com/playlist?list Easy Frosting Recipes - https://www.youtube.com/playlist?list___________________________________CHECK OUT OUR LATEST RECIPES:SPINACH BREAD RECIPE| Baking with Spinach | No Knead Bread Dutch Oven | Healthy Bread https://www.youtube.com/watch?v=7q7-5efqgJsSEMOLINA ORANGE CAKE| Rava Cake Recipe | Eggless Cake | Basbousa cake | Baking Without Eggs https://www.youtube.com/watch?v=M97NwMjocVQ\u0026t=1sHEART SHAPED BUNS | Sweet Yeast Dough Recipe| Sweet Pastries | Valentine Day Baking https://www.youtube.com/watch?v=OnQA68XyhNgHEART SHAPED CHOUX AU CRAQUELIN | Choux Pastry Recipe | Choux Pastry Filling | Craquelin Recipe https://www.youtube.com/watch?v=ZcO9-JeATyI____________________________________SUBSCRIBE https://www.youtube.com/channel/UCJCN_____________________________________ADD ME ON:Instagram: https://www.instagram.com/pastrymadness/Pinterest: https://www.pinterest.com/valeriyaaizWebsite: https://pastrymadness.com/Facebook: https://www.facebook.com/Pastry-MadneDISCLAIMER: We often link to products we regularly use and think you might find helpful. ( I set it to speed 2 or 4 on my KitchenAid stand mixer.) To test the consistency of your meringue, lift the beater out of the bowl. Place the whites in a large bowl. Note: Swiss or Italian meringues are less prone to shrinking and weeping since they are already cooked. Any debris can affect the consistency of your meringue. Meringue is made by beating air into egg whites, causing them to gain volume and become light and fluffy. Whisk until the sugar melts and you hit 130 degrees F on a thermometer. Use older egg whites. Watch on YouTube The struggle is real, but it doesn't mean your food has to suffer. It is also important to make meringues on a dry, sunny day; the softness is more likely to happen when it's raining or muggy. How to Make Meringue: Recipe and Tips How To Make Meringue Meringue is a light, airy and sweet confection made from whipped egg whites and sugar. The technique used to create the light, airy confection often used to make pie shells, filled cookies and angel food cake, is as important as the ingredients. Use fresh egg whites. When separating more than a few eggs, use the three-bowl method: one bowl to crack the egg into, one to put the whites in, and one to put the yolks in. This acidic powder helps to stabilize the egg whites and prevent them from deflating. The same is true for the utensils you use for hand beating meringue. Cracking can happen from being whisked at too high a rate, which creates large air bubbles that forces an uneven rise and spread, resulting in cracking. What Is Bone Broth? Use room temperature eggs. Of course, using an electric beater is the preferred way to go when making meringue. Taste of Home is America's #1 cooking magazine. 2. Beat to soft peaks on medium-high speed. But if you want to play it safe, start with ultra-clean equipment and pristine whites. Youll know its done when the egg white peaks stand straight up on the beater when you lift it out of the bowl. Then begin whisking on low speed until the whites are foamy. Adding sugar too quickly can also ruin your meringue. Here are a few tips for making meringue with a whisk: We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. Gradually add sugar, beating until stiff peaks form. At this point, you can start slowly adding in your sugar while continuing to beat the mixture until stiff peaks form and the meringue is glossy and holds its shape when you lift the whisk out. Discovery, Inc. or its subsidiaries and affiliates. Jenny Huang/What's For Dessert. The important thing is to make sure that your egg whites are foamy before adding the sugar and that you continue whisking until stiff peaks form this is what gives meringue its light and airy texture. You can use teaspoon (2 mL) of lemon juice if you dont have cream of tartar. Required fields are marked *. Next, increase the mixer speed to medium-high and beat for 1 to 3 minutes until soft peaks form and the whites are shiny. Here's what you need to know before you get started: Make your meringue in a clean, dry bowl made of glass, ceramic, stainless steel, or copper. Get the recipe. They are one of the easiest and most versatile desserts. It can be used as a topping on pies or as a standalone dessert. Be sure to bake your meringue before consuming it or you may risk foodborne illness. Room-temperature egg whites whip to a higher volume, but it's easier to separate the yolks from the whites when the eggs are chilled. You're essentially forcing air into the egg whites, causing the protein in the egg whites to stretch and create bubbles around the water within the whites. Let the egg whites stand at room temperature 30 minutes. They will stand upright without collapsing. That way the accumulated whites aren't contaminated by yolk if you accidentally break one. However, the ingredients used to make a meringue may be a bit misleading. Save my name, email, and website in this browser for the next time I comment. Gradually stir in the cold water. Next, add 1/2 cup of instant coffee powder and 1/4 teaspoon of xanthan gum. Today I made french meringue by hand with a whisk!You need:- 2 room temperature egg whites- 4 tablespoons of granulated sugarCheck out Eugenie Kitchen's video on french meringue: http://www.youtube.com/watch?v=AyPjQTuNEg0Chocolate macaron recipe: http://www.youtube.com/watch?v=VpOx2ZZ91IgThank you! She oversees the brand's shopping and trend editorial teams and assists with content planning across Taste of Home, Family Handyman, Reader's Digest, The Healthy and Birds & Blooms. Older eggs actually produce fluffier and higher meringues. If your meringue is gritty, keep beating. This will help you achieve a silky smooth texture instead of a gritty one. Want a cookbook of our best dessert recipes? Make sure your bowl and utensils are squeaky clean. Made with whipped egg whites and sugar plus some softened butter, Swiss Meringue Buttercream Frosting is the lightest and fluffiest of frostings. If you add it all at once, it can make the egg whites deflate. Lastly, beat in the chilled cornstarch mixture on high until soft peaks form and the sugar is dissolved. preparing meringue requires nothing more than whipping together egg whites and sugar. Try this recipe adapted from the Breakfast Cloud Bread recipe. First, whip the egg whites until they are foamy. When done right, Italian meringues are voluminous, soft, and silky. Depending on the kind of meringue you are making, whether its French, Swiss or Italian, you will use different types of sugar (such as raw, melted or cooked). 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