Easy Meringue Recipe

Ingredients:

Four egg whites
Sugar syrup (Recipe below)

Recipe:

You will need a sugar thermometer.

Using a mixer, beat four egg whites until they form stiff peaks. They should stand up straight when the whisk is removed.

Sugar syrup – by mixing 225g of sugar with six tablespoons of water. Stir the sugar and water together over a medium heat. Dip a pastry brush in water and brush any bits of sugar from the sides of the pan down into the syrup to melt; otherwise, it will turn the sugar syrup grainy.

When all of the sugar is dissolved, bring it to a fast boil until it reaches 120C/250F.

When the syrup reaches the correct temperature, pour it onto the egg whites in a thin, steady stream as you whisk.

Be careful not to pour the hot syrup directly onto the beaters, as it may stick to them or splash back at you.

When all the syrup has been mixed, whisk the meringue until it cools. It should be shiny and stiff. Allow to cool completely before using.

It can be stored in the fridge for up to two days.

About:

Master the art of meringue-making with our detailed guide, designed to help you create the perfect meringue every time. Meringue, a light and airy confection made from whipped egg whites and sugar, is versatile in many desserts. Whether you’re topping a pie, creating a pavlova, or preparing a delicate dessert, this recipe will provide you with a glossy, stiff meringue that’s sure to impress. You will need a sugar thermometer to ensure accuracy in this recipe.

1. Preparing the Egg Whites:

Begin by beating four egg whites in a mixer until they form stiff peaks. The key is to achieve a consistency where the peaks stand up straight when the whisk is removed, indicating that the egg whites are ready to be combined with the sugar syrup.

2. Crafting the Sugar Syrup:

Create a sugar syrup by mixing 225g of sugar with six tablespoons of water. Stir over medium heat to ensure all the sugar dissolves completely. Use a pastry brush dipped in water to brush down any sugar crystals from the sides of the pan. This step is crucial to prevent the syrup from becoming grainy.

3. Combining Syrup and Egg Whites:

Once your sugar syrup reaches 120C/250F, it’s time to combine it with the egg whites. Slowly pour the syrup into the stiff egg whites in a thin, steady stream while continuously whisking. Be cautious to avoid pouring the hot syrup onto the beaters or the sides of the bowl to prevent splashing.

4. Whisking to Cool:

After incorporating all the syrup, continue whisking the meringue until it cools. The final result should be shiny, stiff, and cool. This process may take several minutes but is essential for achieving the right texture and stability.

5. Storing the Meringue:

Your homemade meringue can be stored in the refrigerator for up to two days. Ensure it’s in a tightly sealed container to prevent it from absorbing any odors or moisture from the fridge.

Creating homemade meringue is a rewarding baking endeavor that adds elegance and sophistication to various desserts. By following this structured recipe, you can produce a consistent, high-quality meringue for multiple culinary applications. Perfect your meringue-making skills and enjoy the beautiful, fluffy results.

Are you ready to take your baking skills to the next level with homemade meringue? Gather your ingredients, ensure you have a sugar thermometer on hand, and start creating this exquisite confection. Don’t forget to share your meringue masterpieces with us – we can’t wait to see your culinary creations!