My Glasgow Kitchen

My Little Corner of the World

I had extra 2 egg white from my lemon curd and I have always wanted to learn to make meringue.

However one of my concerns was that I don’t like eating them as it is full of sugar. Sugar stabilizes meringue and in order to make meringue cookie, 1 egg white needs a minimum of ¼ cup of sugar. Piglet encouraged me to try. I guess he will be eating it?

I also read up on the science of meringue making as I prefer not to follow recipes without knowing the reasons.


Tips for French Meringue

Piped french meringue with cocoa powder topping

Environment:

  • Low humidity. Not when it is raining.

Equipment:

  • Oil free bowl: Use stainless steel or glass

Ingredients:

  • Fresh vs Old egg: Fresh eggs are more stable (more acidic). Older eggs produce more volume (thinner but less stable).
  • Divide cold: Divide egg white and egg yolk when it’s cold
  • Whisk warm: Whisk it when it’s room temperature
  • 1 egg white: minimum ¼ sugar. Or weight of egg white= amount of sugar
  • Sugar type: Use fine sugar
  • Cream of tartar: ¼ tsp per 4 egg white. Acid stabilize egg white.
  • Other options besides cream of tartar: ½ tsp lemon or ½ tsp vinegar

Method:

  • Beat egg white with hand mixer. Low speed to medium speed setting on hand mixer
  • Process: White foam -> Soft Peak -> Firm peak -> Stiff peak -> Overbeaten. Stop at stiff peak.
  • Add 1 egg white if overbeaten
  • Add sugar and acid at white foam stage
  • Add sugar 1 tbs at a time
  • Bake at 90C for 1 hour 30 mins
  • Turn off oven but leave it in the oven with door closed to allow it to cool (2 hours)
  • Trouble shoot: Brown meringue: oven temperature is too high.

Taste wise… Soooooo sweet, flavoured like a cotton candy. I could not even taste the vinegar.

Texture:  Crispy on the inside.

All good for the first 15 minutes…

Meringue Cookie

After taking it out of the oven. I showed it to Piglet, took several pictures and chose a couple to munch on.

Then, it felt sticky and tasted chewy. Yikes! I put it in an air tight container in the freezer. It went back to being dry and crispy.

Don’t think I will be baking these that often in the future since it is inconvenient to store with our humid weather.

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