The secret to great meringues
1. Make sure your egg whites are at room temperature and completely free of egg yolk.
Yolk contains fat and will prevent the whites from stiffening.
2. If you do get any yolk in your egg white use half an egg shell to fish it out – it acts like a magnet!
3. Never use a plastic bowl to whip your meringue. It’s hard to keep plastic grease free so use metal,
glass or ceramic and make sure it’s completely clean and dry before you start.
4. Egg whites freeze really well and just need to be thawed slowly to room temperature before using.
5. Always double the weight of sugar to egg white when making meringue. This is particularly handy
when you’ve forgotten how many egg whites you’ve frozen!
6. And use Caster sugar – granulated sugar just doesn’t work as well.
7. When cooking your meringues keep the oven temperature below 130ºC/ 250ºF / Gas ½. For best results,
heat it to 180ºC/ 350ºF / Gas 4 and turn it off completely, leaving the meringues in overnight.
8. Make sure you place a post-it note on the oven so you don’t forget your meringues are still in there and
turn it back on (that happened to me!).
9. To make a chewy meringue, add a tablespoon of corn flour and a tablespoon of lemon juice for every
4 egg whites.
10. Always add your flavourings when your meringue has been whisked – vanilla, cinnamon,
lemon zest and orange zest give wonderful results.
11. You can also add chopped hazelnuts, almonds or pistachios but again, only at the end of whisking –
the oil in the nuts will prevent your egg whites from stiffening.
That’s all there is to it.