Meringue Mistakes: Where You're Going Wrong
5:29 AMImage source: Pexels There are very few people who actually dislike meringues and for good reason. Meringues are light, fluffy desserts and ...
 |
| Image source: Pexels |
You might be wondering what is pavlova, and you’d be right to wonder! If you want tasty desserts that are sweet and fruity, then a pavlova could be a game changer for you! The thing is, meringue is a tricky dish and handling it isn't the easiest thing to do. So, here are some of the mistakes that would be ruining your meringue experience.
1. You’re adding the sugar far too fast! There’s nothing worse than working on a meringue and watching it collapse. Egg white is the main ingredient of meringues and it’s the only thing holding it all together. When you add too much sugar you weigh it down and that can cause collapse.
2. You don't add the important ingredients. Cream of tartar is a very important ingredient in meringue as it adds much more structure than the egg whites do. When you use cream of tartar, you can ensure that the air is held longer - it’s something you should have in the pantry!
3. The bowl isn’t clean or dry. If you have any oil in the bowl that you choose to use for your meringue mix, it will go wrong. Even the slightest residue can make a difference to the resulting meringue and this isn't just the bowl, but the whipping attachment. A squeaky clean bowl that is properly dried out will be the best thing to do so check twice!
4. You are using cold eggs. Meringues are supposed to be made with eggs that have been able to sit at room temperature. The whites will offer a much airier meringue when they have sat out for a while before cooking. Give yourself half an hour with the eggs on the side before you start making your dish, and you will have a much better weight and volume.
5. You’ve over beaten the eggs. There’s a significant level of beating needed for meringue dishes but there is such a thing as beating too much. Too much beating and you’ll end up with a lumpy mess, not a shiny and moist meringue. If you beat your eggs too long the whites will go further than peak stiffness and instead of silky, you get grainy!
6. You knock the air out. It’s a fine line not to overbeat meringues, especially when you’re trying to create magic. Knocking the air out of the eggs will mean less magic and more deflation. You want it to peak and be white and silky, not splat on the tray.
Meringues are delicious and you can make the best lemon meringue pie or pavlova when you avoid these mistakes.
Posts
