How to Make Perfect Meringue
My egg whites for meringues always fall flat. Is it humidity or baker error?
If you follow the proper steps and precautions, a reasonable amount of humidity shouldn't be able to ruin your meringue. There are a lot of elements to keep in mind when it comes to whipping up perfectly peaked egg whites, but if you keep this handy checklist nearby, we think you'll find fluffy success in no time.
The Eggs
1. Make sure your eggs are at least 3 days old (chances are, they're mature enough if you bought them at the grocery store).
2. Use eggs that have been brought to room temperature. Either let them sit out on the counter for 30 minutes or put them in a warm water bath for 5 minutes.
3. Crack your eggs cleanly and make sure you don't include even the slightest bit of yolk. It will weigh down the whites and prevent them from properly aerating.
The Tools
1. Make sure your whisk or beaters are clean-as-a-whistle and completely dry. Be especially careful that they're free of greasy residue.
2. Use the right type of bowl, and make sure it's clean and dry! Copper bowls are your best bet, but stainless steal and glass bowls also work great. Plastic tends to absorb too much of the egg white.
The Technique
1. If you've followed all the steps above and still have trouble getting your egg whites to inflate, try adding the following ingredients to your egg whites halfway through the whipping process to help stabilize them.
For every two egg whites: ¼ teaspoon of either cream of tartar, lemon juice, or a neutral-tasting vinegar
2. Once your whites develop stiff peaks, stop beating them! If you continue, the egg whites will liquefy and you'll never get the volume back.
Note: Follow your specific recipe's instructions for adding sugar and other ingredients.
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