FAQs
Use ultrafine Baker's Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar. Use ultrafine Baker's Sugar to help prevent “weeping” or sogginess. Meringues will weep if there's any undissolved sugar. Don't put granulated sugar in a food processor to achieve a finer grain.
What kind of sugar is best for meringue? ›
Caster sugar is the usual option for meringues – the small grains dissolve easily in the foamy mixture. However, Angela Nilsen of BBC Good Food magazine has taken this a step further, by using half caster and half icing sugar, which is, of course, even finer.
Is it better to use granulated or powdered sugar for meringue? ›
It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.
What can you use instead of white sugar in meringue? ›
This easy meringue is made with the typical egg whites and vanilla, but instead of white sugar, brown sugar is used, making the perfect topping for butterscotch, caramel, and banana cream pies. The process of making meringue is easy, but there are a few tips that need to be followed to achieve success.
What must be avoided when making meringue? ›
Meringue rules: The final verdict
Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.
What are the three rules for making a successful meringue? ›
Use eggs at room temperature. Cold egg whites tend to reduce meringue volume. Never let any yolk get into the whites. Don't overbeat egg whites.
Why won't the sugar in my meringue dissolve? ›
How to fix
- Use caster sugar (not granulated sugar, which has large sugar crystals) as it will dissolve more easily during whisking.
- Add the sugar more slowly during whisking to give it more time to dissolve completely. ...
- Reduce the oven temperature.
The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.
Why do my meringues not stay white? ›
Bake the meringues for at least an hour, or until they peel easily away from the parchment. If your oven is too hot, they lose their pristine whiteness and turn a sad shade of beige.
Which type of sugar is best for meringues and some cakes because it dissolves more easily? ›
Caster sugar is often called for in recipes for delicate baked goods like meringues, souffles, and sponge cakes. Because of its ability to dissolve easily, caster sugar is also frequently used as a bar ingredient for sweetening drinks. Many bartenders use caster sugar in place of simple syrup when making co*cktails.
The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...
Can you put too much sugar in meringue? ›
Make sure to add the sugar slowly, allowing it to dissolve before adding more. If you dump too much sugar in, it'll deflate all the air bubbles, compromising the structure. Also, if you leave sugar granules undissolved, your meringue will weep later on.
What is the main ingredient in meringue that makes it light and fluffy? ›
Meringue is a fluffy mixture that is delicious on its own. It is also used to give mousses, macarons, and some buttercream frostings their light and fluffy textures. If you've never made meringue yourself, you might be surprised to learn that the main ingredients are simply egg whites and sugar!
What is the enemy of meringue? ›
Fat is meringue's worst enemy. Get a tiny bit of egg yolk in with the whites and you won't get fluffy whipped peaks, you'll get batter. Always whip meringue in clean bowls without the slightest trace of grease.
Is a common mistake that is made when making meringues? ›
One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.
Why add cornstarch to meringue? ›
Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.
Can you use granulated sugar instead of caster sugar in meringues? ›
It's best to use a plain white sugar like caster or granulated. However, if you're in a pinch and all you have is icing sugar, you can try it out. It's a bit of an unpredictable thing to use but it can work out just fine (especially if you're following all the tips I've given at the top of this post).
Why do you put hot sugar in meringue? ›
The hot sugar also partially cooks the egg whites as you gradually add it in. This forms a strong bond and results in a smooth, shiny, stable mixture. Smooth, shiny and stable. Have you ever seen meringue mixture so perfect?
Why is my meringue runny after adding sugar? ›
If the meringue mixture becomes flat or runny when the sugar is added then it usually means that the egg whites were not quite whisked enough before the sugar was added. It sometimes helps to whisk the whites, then add a tablespoon of sugar and whisk the whites back to medium peaks before adding the rest of the sugar.
