Everything you need to know about Meringue
There are three main different types of meringue.
Everyone has their recipes and techniques on how best to make them. These are my recipes and tips, including guidance on which conditions are best for using the various types.
Basic French Meringue Recipe
Ingredients:
Egg Whites: 250g
Sugar: 150g
Icing Sugar: 350g
Instructions:
Place the egg whites in a mixing bowl and whisk until they begin to foam.
Gradually add the sugar to the egg whites while continuing to whisk.
Whisk the mixture until stiff peaks form.
Remove the bowl from the mixer and gently fold in the icing sugar until stiff peaks are achieved. Pipe or spread onto baking paper in your desired shape.
Bake at 90 degrees for 1 and a half hours.
Equipment checklist (click on the links for my recommendation):
Whisk and/or stand mixer
Large mixing bowl
Spatula/maryse
Baking tray and paper OR Silpat
Tips/need to know about French meringue:
French meringue does not withstand humidity. If you are in a humid climate it is much better to do a Swiss meringue.
I like to make meringue by hand whisking, but if you do opt for a stand mixer, whisk until nearly done and do the last bit by hand - it is easy to over whisk!
It is best if your egg whites are not too cold - ideally room temperature or. just above
Basic Italian Meringue Recipe
Ingredients:
Egg whites: 150g | 3/4 Cup | 5.3 oZ
Water: 100g | 2/3 cup | 4 oZ
Sugar: 300g | 1.25 cup | 10.5 oZ
Instructions:
Pour the egg whites into a mixing bowl, and give it an initial whisk so they become slightly foamy.
Add water and then sugar to a medium saucepan and heat to 121°c. (Tip: start on a fairly high heat and then turn down when temperature gets to around 115°c as temperature shoots up around there and is more difficult to control)
When it hits 121°c pour into a stand mixer which is set to whisk on a relatively slow speed to start as you are pouring (otherwise it will just go all over the sides and solidify). Continue to whisk with a stand mixer on high speed until glossy and holds an exact shape when you remove the whisk. The mix will no longer be hot.
Select whatever shape piping tip you wish and decorate accordingly. Use a blowtorch to brown parts of it you wish to add colour and texture.
Tips/need to know about Italian meringue:
best used for decorating - when using a blowtorch ensure to keep it moving constantly to avoid burnt areas. (see video on what I mean by this below!)
When heating the sugar syrup to temperature, start on a fairly high heat and then turn it down when the temperature gets to around 115°c as temperature shoots up around there and is more difficult to control, so you can slowly control it from there to 121°c.
You cannot really make Italian meringue without an electric whisk of some sort, but Italian meringue can be overwhisked. You know it is ready when the bowl is cool to the touch and it sort of stays inside the whisk when you pull it out. It should hold its shape totally, forming firm, glossy peaks.
