Introduction:These secrets will make perfect Meringue for all your great desserts. Choose Lemon Meringue pie, tarts or anything else you'd like to top with this light fluffy and delicious topping.
Put your electric mixer beaters in the refrigerator for 10 to 15 minutes prior to making your meringue. You can place them in your mixing bowl you will be using too.
Use only the egg whites for your perfect meringue, so separate the yolks of 4 eggs. The fresher the eggs the better the meringue. Reserve the yolks for some other recipe by putting them in a sealed glass bowl.
Select a large enough bowl since egg whites will puff up as they are mixed. If you have used a large enough bowl to store your beaters in the refrigerator, use that chilled bowl.
Remove your beaters from the refrigerator. Begin mixing the egg whites on medium speed graduating to high speed when the egg whites will not fly out of the bowl. This will only be 5 to 8 seconds. When the egg whites begin to go from the frothy stage to the soft billowy white stage, VERY slowly add a 1/4 cup sugar and a pinch of cream of tartar for your perfect meringue recipe.
When your meringue forms firm peaks in the mixing bowl, it is ready to transfer to the top of your dessert. Use the back side of the bowl part of a spoon to pull up the meringue to points. Broil only seconds to a light brown color. Share your secrets for perfect meringue with other cooks.
Great list as always!
Chilling the beaters is a good tip!
you are an EXCELLENT cooker !!
I just MUST make that recipe:)
Grrrreat job on this list!
Oh my mother had me assisting in this when I was a teen. She laughed at how my hand was shaking when adding sugar, I didn't want to mess up her perfection. She made hers just about the same as you described. Great job!
select one here...