All My Best Meringue Tips

Ingredients

• 4 large Egg Whites (room temperature, separated from yolks)
• 200 g Granulated Sugar (fine white sugar, can be sifted for smoother texture)
• 120 ml Water (for Italian sugar syrup)
• 2 tbsp Meringue Powder (optional, for stabilizing pasteurized egg whites)
• 120 ml Aquafaba (liquid from canned chickpeas, vegan alternative to egg whites)

Instructions

1. Prepare Bowl and Equipment

   Ensure the mixing bowl and whisk are completely clean and free of any grease or residue. Lightly dry with a clean towel.

   Time: PT5M

2. French Meringue – Whisk Egg Whites

   Add the egg whites (or aquafaba) to the bowl. Whisk on low speed until frothy, then increase to medium speed.

   Time: PT3M

3. French Meringue – Add Sugar

   Gradually sprinkle the granulated sugar, a tablespoon at a time, while the mixer is running. Continue beating until stiff peaks form and the mixture is glossy.

   Time: PT7M

4. Swiss Meringue – Heat Egg Whites and Sugar

   Combine the egg whites and half of the sugar (100 g) in the saucepan. Place over a simmering pot of water (double boiler) and whisk constantly until the sugar fully dissolves and the mixture reaches 115 °F (46 °C).

   Time: PT5M

   Temperature: 115°F

5. Swiss Meringue – Beat to Stiff Peaks

   Transfer the warm mixture to the clean bowl and beat with the mixer on high speed until the meringue cools and forms stiff, glossy peaks.

   Time: PT5M

6. Italian Meringue – Make Sugar Syrup

   In a clean saucepan, combine the remaining 100 g sugar with 120 ml water. Heat over medium‑high until the syrup reaches the soft‑ball stage, 240 °F (115 °C).

   Time: PT5M

   Temperature: 240°F

7. Italian Meringue – Combine Syrup with Egg Whites

   While the egg whites are being whisked on medium speed, slowly pour the hot syrup in a thin, steady stream. Once all syrup is added, increase speed to high and beat until the mixture is cool and forms stiff peaks.

   Time: PT5M

8. Optional: Torch the Meringue

   If desired, spread the meringue in a shallow bowl and use a kitchen torch to lightly brown the surface for a toasty flavor.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

7 g

Carbohydrates

80 g

Fat

0 g

Fiber

0 g