Step by step to the perfect Meringue
Welcome to our Baking School! Here you’ll find tips, techniques, and recipes to help you master the art of meringue.
Meringue is a simple and delicious treat that can be made in endless variations. Use it as a cake base, for individual desserts, or to make classic meringue kisses. Spoon it, pipe it, add color or flavor, or use it to decorate your favorite bakes. Since meringue requires plenty of whisking, your Ankarsrum Assistent is the perfect companion for the job.
Different type of Meringue
French Meringue (Cold-whipped)
French meringue is the simplest and probably the most common type of meringue. It bakes up light and crisp, making it ideal for small meringues and for creations you want to color.
Begin by whisking the egg whites and, if using, the acid briefly on low speed. Increase to medium speed and continue whisking until a white foam forms. Gradually add the sugar, a little at a time, over approximately 10 minutes. Continue whisking until the meringue is glossy, white, and smooth. The meringue is ready when all the sugar has dissolved and the mixture forms stiff peaks that hold their shape.
A good rule of thumb for French meringue is to use twice as much sugar as egg whites by weight, so weighing your ingredients is the easiest way to get the proportions right. If you don’t have a scale, the white of one medium-sized egg generally weighs around 30 g.
Egg-Free Meringue (Vegan)
Meringue made with chickpea liquid, also known as aquafaba, creates a crisp, white meringue with a slightly salty note. Vegan meringue is made in much the same way as French meringue, with aquafaba replacing the egg whites. As a general guideline, use 1 dl (100 ml) aquafaba for 1 dl (100 ml) sugar.
Swiss Meringue (Warm-whipped)
Swiss meringue is crisp on the outside with a soft, chewy center, making it perfect for larger meringues such as Pavlova and chocolate meringues. It can either be baked in the oven or lightly torched.
To make Swiss meringue, combine the egg whites and sugar and heat the mixture over a bain-marie while whisking continuously. Heat to approximately 60°C (140°F), until the sugar has completely dissolved.
To check, rub a little of the mixture between your fingers. If you can still feel sugar crystals, continue heating for a little longer.
Once the sugar has dissolved, transfer the mixture to the bowl and whisk until you have a smooth, glossy meringue. Swiss meringue recipes often use confectioners’ sugar, with approximately 240 g of confectioners’ sugar for every 100 g of egg whites.
Italian Meringue (Sugar syrup-based)
Italian meringue is soft, airy, and silky smooth. Rather than being baked until crisp, it is usually lightly browned with a kitchen torch. It makes an excellent topping for desserts such as Key lime pie, Baked Alaska, and other bakes where you want a soft, torched meringue.
To make Italian meringue, prepare a sugar syrup using ½ dl (50 ml) water and 300 g granulated sugar. Heat the syrup to 121°C (250°F), then remove it from the heat and allow it to cool to 115°C (239°F).
Whisk 150 g egg whites on high speed until a white foam forms, then reduce to low speed. Slowly pour in the sugar syrup, taking care to pour it toward the side of the bowl rather than directly onto the whisks.
Once all the syrup has been added, increase to medium speed and continue whisking until the meringue is glossy, white, and firm.
Italian meringue is best used freshly whipped, as it can lose volume over time. If you have made a large batch and are using it in stages, leave the remaining meringue in the Assistent and let it run on low speed until you’re ready to use it.
Tips for perfect Meringue
The ingredients behind a great Meringue
Great meringue starts with the right ingredients – and a clean bowl.
Fresh, cold egg whites help create a stable meringue. Make sure there are no traces of egg yolk or other fats, as even a small amount can prevent the egg whites from whipping properly.
Add the sugar gradually while whisking to give the crystals time to dissolve. To check, rub a small amount of meringue between your fingers. If you can still feel sugar crystals, keep whisking.
Tip! A stainless steel bowl is ideal for meringue. If using a plastic bowl, wipe it with a little lemon juice or vinegar first to remove any traces of grease.
Whisking the perfect Meringue
Different types of meringue require slightly different techniques, but they all have one thing in common: plenty of whisking.
Let your Ankarsrum Assistent do the work until the meringue is smooth, glossy, and holds its shape.
Be careful not to overwhip. If meringue is whisked for too long, it can lose its structure and collapse.
Baking Meringue
The right baking time and temperature depend on the type and size of your meringue.
Small French meringues can be baked at around 100°C (212°F) using conventional heat or 80–90°C (176–194°F) in a convection oven for approximately one hour.
A good rule of thumb is that the meringues are ready when they release easily from the parchment paper.
Once baked, let them cool in the oven. Opening the oven door slightly allows moisture to escape and can help prevent cracking.
Make it your own
Add your own twist to meringue with color and flavor.
For coloring, choose a concentrated gel or paste food coloring to avoid adding too much liquid. Add the color toward the end of whisking.
Dry ingredients work best for flavoring. If you want to add chocolate, cocoa, or another ingredient containing fat or more liquid, gently fold it in by hand once the meringue is fully whipped.
For striped meringues, paint a line of gel coloring along the inside of the piping bag before adding the meringue.
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