Tips - Meringue

meringue

Follow these tips to become the Master of Meringue.

Be mesmerised as sugar transforms into a smooth meringue that forms delicate, firm, silky smooth peaks.

 

  • We recommend using CSR Caster Sugar as the granules dissolve quicker.

 

  • When separating eggs, crack them one at a time into a small bowl. It’s much easier to remove shell from one egg than eight at once.

 

  • Remember, the smallest amount of egg yolk means your egg whites won’t fluff up as well. However, if this does happen, whipping the white for a little longer normally corrects the problem.

 

  • When whipping egg whites, take it slow and steady to prevent over whipping.

 

  • Remember, room temperature eggs are much easier to whisk than those straight from the fridge.

 

  • Using a pinch of cream of tartar or a few drops of lemon juice can help the process and even help prevent over whisking

 

Now it's your turn to try it out!

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