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 quickly
Remember, room temperature eggs are much easier to whisk than those straight from the fridge
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
Using a pinch of cream of tartar or a few drops of lemon juice can help the process and even help prevent over whisking
