The first bite into a Meringue is always like floating on a cloud. I love Meringues, who doesn’t but they are a bit tricky to make and a lot of people tell me how their Meringues fall flat. So giving you some tips that will make it super easy for you to get your Meringues right the first time.
🌼The best way to get stiff peaks in Meringues is to use old eggs.
🌼 Always use eggs at room temperature.
🌼 Spoon in your Sugar one at a time while beating.
🌼Always use a metal or glass bowl for beating the eggs as grease in plastic bowls from your previous baking will flatten the egg whites.
1 cup Castor Sugar
1/4 Teaspoon Cream of Tartar
1 teaspoon Vanilla Extract
Gel Food colours
🌸 Separate your egg whites and make sure no egg yolk goes into the whites.
🌸Take an Electric beater or Stand Mixer with Paddle attachment and whisk your egg whites till they double in volume. Add in Cream of Tartar and beat.
🌸Put in Castor Sugar one spoon at a time and beat till the Mix is sticking to the handle when turned upside-down. Beat in your Vanilla essence in the end.
🌸Gently fold in the colours with a spoon in separate bowls and make sure that you don’t let the air out.
🌸Fill a piping bag and pipe them on a parchment paper. I used a Wilton 2D tip for the Meringues. Make sure you don’t let the mix sit out for long as it will go flat.
🌸Bake in preheated oven at 120 degrees for 40 to 45 minutes. Make sure to rotate the tray in between for equal baking of the Meringues.
If your Meringues take on moisture after a few hours don’t fret just put them back in the oven for 30 mins. Always put them in air tight containers.
Happy Baking and do let me know how yours turned out. You can ask me anything regarding the recipe in the comments section below.