If you would like to add vanilla or another flavouring, like salt, just do so at the end, just after whipping your meringue to shiny perfection. Do not expect your meringue to be a solid merinue by then; it will still be runny by the time we remove it from heat.
If you add sugar too early, before it is foaming, then your meringue will not assemble properly. Essentially, over-mixing meringue will cause moisture to escape from the mix, creating a grainy, crumbly texture. If you bake meringues at the wrong temperature or the wrong time, it will turn out rubbery.
Usually, you should bake them at low temperatures for longer, which will dry the meringue and let it develop a fluffier, crispier texture. Meringues derive all of their volume from air that is whipped into an egg white and sugar mixture, and people often underestimate just how much whipped time is needed. For some people, churning a meringue takes seven minutes, for others, it may even take 20 minutes.
You need to whip the meringue just to the right amount so that you end up with a perfect, soft-touch meringue. You have to watch out for meringues that have lower sugar-to-egg-white ratios, as you can over-whip meringue, creating a gloppy liquid mess. Use stainless steel or glass bowls to whip the meringue, and make sure you do not incorporate even tiny drops of the yolks in with the whites.
No ones casting any slanders on your dish washing skills here, but even the smallest oil residues on the inside of the bowl, or really, a tiny egg yolk speck, will keep your egg whites from foaming up correctly, no matter how vigorously you beat them. One of the more common mistakes is to beat eggs either too long, or at too low of a speed, meaning that your egg whites do not get to their point of floppy peaks, but only droopy, wet stages.
|Egg white||2-3 eggs|
If your experience of whipping up egg whites is limited to making crispy meringue cookies, meringues shells, or Pavlovas (even the sticky ones), then you may not care so much about over-whipping egg whites. Only when really needed, a gradual addition of sugar to whipped egg whites may help provide stability. When making meringue and other sweets that call for adding sugar to whites, whip egg whites on a medium-high speed for about 1 minute, or until soft peaks (tips are curled). To make French meringue, egg whites are beaten until they hold a soft peaks, then sugar is added, and the meringue is whipped even more until it has glossy, firm peaks.
Once the mixture has reached the soft peaks stage, it is removed from heat and continued to beat until the meringue forms firm peaks. Once cooked, Meringue is removed from heat and allowed to cool fully before serving. At this point, the meringue is very thick, it will not even come out of the bowl when turned over.
If a meringue mixture is left sitting for more than ten minutes, any air that was forced into it while it was being whisked begins to escape, deflating the meringue. The best thing to do to keep your meringue mixture from setting stiff and becoming limp and watery is to quickly whip it. If your meringue is whipped, it will feel soft and pliable, with a longer peaks that curve to the sides, and no distinct waves that you can see in your meringue, nor do you feel resistance from your whip as you spin your whip over the bowl base.
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If the meringue is thick, with a wave of a gentle yet defined shape, it is thick, or if you have too many small, solid spikes throughout the meringue, it means that you are over-whipped. Droopy peaks and an appearance a bit whipped cream-like means that you still have not included enough air, and therefore, enough structure, in the meringue. Over-whipping your meringue results in a very dry pie, as air incorporated into the egg whites is not sufficiently beaten.
The sugar and the egg whites create a very dense syrupy substance which is not as prone to spreading out in fine walls of bubbles, not only making the meringue harder to churn air into, but it reduces the final volume of your meringue. Thicker makes stronger bubble walls, meaning that resulting meringue is less likely to leak or leak. With a meringue, the sugars work together with the proteins themselves to create a more consistent structure, so properly made meringues are far more rigid than the average egg foam. In theory, eggs with higher levels of amino acids can be more quickly whipped, and can provide more stable structures for meringue due to added proteins.
Fortunately, we do not need to get too obnoxiously precise on this, but do bear that in mind when deciding whether to use an egg that is exceedingly small or frightfully large, as the egg white-to-sugar ratio will greatly dictate volume, strength, and density of your final meringue. As I explained in my post about Swiss buttercream, the amount of sugar used for Swiss meringue ranges between 30g to 50g (or from 7 teaspoons to 4 tablespoons) per egg white. Many people think that they need to use their eggs right off the fridge in order to achieve a firmer meringue, but egg whites at room temperature will reach much higher altitudes than those at refrigeration.
Fortunately, meringue is just egg whites and sugar, so if your first three batches fail, it is inexpensive and simple to make another batch and try again. If whipping as hard as you can does not work, you have some other options you can try before throwing out the meringue mixture and starting again, including adding in extra egg whites (for French meringue) or cornstarch. Your over-whipped meringue can still be saved by adding one extra egg white, and gently folding that froth into your over-beaten meringue mixture. Perhaps you live in an unusually humid climate, and it seems like no amount of whipping or additional egg whites will be able to rescue your meringue.
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When all of the sugar is incorporated, turn on to high setting, and watch as your creation becomes a nice, solid, or extra-firm, meringue. If you are going to bake your meringue, the more sugar you add, the more crispy your meringue kisses or cookies will end up being. Less will impact how crispy the meringue is, and also makes it more prone to collapsing or to shedding sugar beads. This kind of merinue is made by adding boiling sugar syrup into slightly whipped egg whites, until you get firm peaks, and then lower your temperatures.
How do you fix over whipped meringue?
If clumps remain unresolved, the egg whites have been over-beaten. To remoisten the foam and make it supple enough to fold, add a fresh egg white to the remaining whites in the mixer bowl and whip for a couple of seconds. Don’t overbeat the egg whites or they will become overwhipped once more.
How to make meringue?
Making meringue is a lot easier than you might think. All you need is a bit of time, patience, and the right ingredients. Following are the ingredients you’ll need to make a good meringue:
- Egg whites
- Cream of tartar
- Vanilla extract
What to do with over-whipped meringue?
There are a few things you can try. One option is to add a bit of cream of tartar to the egg whites and continue to whip them until they reach the desired consistency. Another option is to fold in some additional beaten egg whites, which can help to lighten up the mixture.