{"id":1714,"date":"2020-11-20T14:00:00","date_gmt":"2019-06-11T05:00:00","guid":{"rendered":"https:\/\/toh.test.rda.net\/learning-how-to-make-meringue-we-reveal-our-secrets\/"},"modified":"2024-05-02T09:18:42","modified_gmt":"2024-05-02T14:18:42","slug":"learning-how-to-make-meringue-we-reveal-our-secrets","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/","title":{"rendered":"How to Make Meringue for the Airiest Desserts"},"content":{"rendered":"Without meringue, we wouldn't have lemon meringue pie, mousses would fall flat and shortcakes would turn out dense instead of pillowy.\r\n\r\nYou can enjoy the multi-purpose mixture as a dessert on its own, but it also makes delicate cookies with a chewy-meets-crunchy texture, serves as a base for shortcakes and provides a cloudlike topping on <a href=\"https:\/\/www.tasteofhome.com\/recipes\/world-s-best-lemon-pie\/\" rel=\"noopener noreferrer\">lemon pie<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/butterscotch-pie\/\" rel=\"noopener noreferrer\">butterscotch pie<\/a>.\r\n\r\nDespite the three-ingredient dessert being so versatile, there are a few key tricks to keep in mind when whipping your own at home. Once you've accomplished the <a href=\"https:\/\/www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" rel=\"noopener noreferrer\">soft peaks vs. stiff peaks<\/a> in the art of meringue, you'll be on your way to creating <a href=\"https:\/\/www.tasteofhome.com\/recipes\/two-berry-pavlova\/\" rel=\"noopener noreferrer\">pavlovas<\/a> piled high with fresh fruit and <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-baked-alaska\/\" rel=\"noopener noreferrer\">baked Alaskas<\/a> toasted to perfection.\r\n<h2>What is meringue?<\/h2>\r\nMeringue is a whipped mixture of egg whites, <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-cream-of-tartar\/\">cream of tartar<\/a> and sugar. As the egg whites are whipped and air is incorporated, foam begins to form. Adding sugar and cream of tartar helps to stabilize this foam, giving meringue its signature fluffy texture.\r\n\r\nOnce a meringue is cooked, even for a short time, it becomes more stable. The whipping of the egg whites and the cooking period also helps to get rid of moisture, resulting in a chewy treat with a slightly crunchy exterior.\r\n<h2>How do you use meringue?<\/h2>\r\n<img class=\"alignnone size-large wp-image-1961064\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Vanilla-Meringue-Cookies_HCBZ22_45262_DR_06_02_12b_MSedit.jpg?fit=700,1024\" alt=\"Vanilla Meringue Cookie on a white marble\" width=\"700\" height=\"1024\" \/>\r\n<ul>\r\n \t<li><strong>Meringue pies:<\/strong> Meringue adds a delicious fluffy topping to pies, whether you're adding it to citrus pies or topping a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grandma-s-chocolate-meringue-pie\/\" rel=\"noopener noreferrer\">chocolate pie<\/a>.<\/li>\r\n \t<li><strong>Meringue cookies:<\/strong> Meringue can be piped with a piping bag or dropped by a spoon to make delicate little <a href=\"https:\/\/www.tasteofhome.com\/collection\/meringue-cookie-recipes\/\" rel=\"noopener noreferrer\">meringue cookies<\/a>. Play with different colors, incorporate flavorings such as peppermint or add toppings like chocolate chips or sprinkles.<\/li>\r\n \t<li><strong>Pavlova:<\/strong> Bake meringue in a circle to make regular-sized or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/meringue-shells-with-lemon-curd\/\" rel=\"noopener noreferrer\">mini pavlovas<\/a>. These light and airy treats can then be dressed up with everything from fresh fruit and lemon curd to whipped cream and chocolate.<\/li>\r\n \t<li><strong>Meringue frosting:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/recipes\/swiss-meringue-buttercream\/\" rel=\"noopener noreferrer\">Meringue frosting<\/a> isn't the same as a meringue topping for pies or the meringue used to make cookies and pavlovas. Meringue frosting is a cooked frosting made by simmering egg whites over a double boiler before whipping until stiff.<\/li>\r\n<\/ul>\r\n<h2>Ingredients for Meringue<\/h2>\r\n<ul>\r\n \t<li><strong>Egg whites:<\/strong> Whole eggs aren't used to make meringue because the fat in egg yolks can prevent the mixture from whipping properly. It's easier to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolk\">separate eggs<\/a> when they're cold, but egg whites whip with better aeration at room temperature.<\/li>\r\n \t<li><strong>Cream of tartar:<\/strong> Cream of tartar is acidic, and it works to add better stabilization to meringue. The acid can be substituted for lemon juice or vinegar.<\/li>\r\n \t<li><strong>Sugar:<\/strong> Superfine sugar is best for meringue, as it aids in better absorption. If you don't have superfine sugar, you can pulse granulated sugar in a food processor to make your own. If using regular granulated sugar, it's important to mix it in gradually since it takes longer to incorporate smoothly.<\/li>\r\n<\/ul>\r\n<h2>How to Make Meringue<\/h2>\r\n<h3>Ingredients<\/h3>\r\n<ul>\r\n \t<li>4 large egg whites, room temperature<\/li>\r\n \t<li>1\/4 teaspoon cream of tartar<\/li>\r\n \t<li>1\/2 cup sugar<\/li>\r\n<\/ul>\r\n<h3>Directions<\/h3>\r\n<h4>Step 1: Beat the egg whites and cream of tartar<\/h4>\r\n<img class=\"alignnone size-large wp-image-1561659\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/06\/howtomakmeringue1-MCSMZ17_166415_D01_19_1b.jpg?fit=1024,683\" alt=\"A close-up of a stand mixer beating egg whites in order to make meringue.\" width=\"1024\" height=\"683\" \/>\r\n\r\nIn a large mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment, start to beat the egg whites and cream of tartar. Beat until soft peaks form.\r\n\r\n<em>Editor's Tip:<\/em> Be sure your equipment is cleaned and dried thoroughly. Any fat or food on the equipment will prevent the meringue from whipping properly.\r\n<h4>Step 2: Slowly add the sugar<\/h4>\r\n<img class=\"alignnone size-large wp-image-1561660\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/06\/howtomakemeringue2-MCSMZ17_166415_D01_19_2b.jpg?fit=1024,683\" alt=\"A close-up of someone adding sugar to the bowl of a stand mixer as they make homemade meringue.\" width=\"1024\" height=\"683\" \/>\r\n\r\nGradually add the sugar into the egg whites while beating.\r\n<h4>Step 3: Beat until stiff peaks form<\/h4>\r\n<img class=\"alignnone size-large wp-image-1561661\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/06\/howtomakemeringue3-MCSMZ17_166415_D01_19_3b.jpg?fit=1024,683\" alt=\"A person checking the stiff peaks of their homemade meringue.\" width=\"1024\" height=\"683\" \/>\r\n\r\nContinue to beat the egg whites until glossy, stiff peaks form.\r\n<h2>Meringue Variations<\/h2>\r\n<ul>\r\n \t<li><strong>Peppermint meringue:<\/strong> The light, airy texture of meringue is a wonderful pairing for peppermint. Beat 1\/2 teaspoon of pure peppermint extract into the stiff egg whites.<\/li>\r\n \t<li><strong>Colored meringue:<\/strong> Add a few drops of your favorite color to the stiff egg whites mixture. This is a great way to make boldly colored meringue cookies for any holiday or occasion. You can also choose to paint the inside of a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-a-piping-bag\/\" rel=\"noopener noreferrer\">piping bag<\/a> with food coloring before filling it with meringue for a swirled effect, like these <a href=\"https:\/\/www.tasteofhome.com\/recipes\/holiday-meringue-miniatures\/\">holiday meringue cookies<\/a>.<\/li>\r\n \t<li><strong>Lemon meringue:<\/strong> For a light lemon flavor, fold lemon zest into the whipped meringue before baking.<\/li>\r\n \t<li><strong>Meringue with mix-ins:<\/strong> Add finely chopped mix-ins such as walnuts, candied cherries or mini chocolate chips to your meringue cookies or mini pavlovas. Gently fold the additions into the meringue before baking.<\/li>\r\n \t<li><strong>Dipped meringue:<\/strong> Once meringue cookies or pavlovas have been baked, dress them up even further. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-melt-chocolate-5-easy-ways\/\" rel=\"noopener noreferrer\">Melt chocolate<\/a> and dip the bottoms into it.<\/li>\r\n<\/ul>\r\n<h2>How long does meringue last?<\/h2>\r\nFreshly whipped meringue should only be out on the counter for 10 to 20 minutes before it will likely deflate. Use uncooked meringue as soon as possible. Baked meringue can be stored at room temperature in an airtight container for up to two weeks. Keep the stored meringue in a cool place away from direct sunlight to avoid any accumulation of moisture.\r\n<h2>Can you make meringue ahead of time?<\/h2>\r\nMeringue should be made as close to when you're ready to use it as possible. That means whipping egg whites while your pie crust is baking in the oven so it's ready for topping. You can whip egg whites and bake meringue cookies or a pavlova ahead of time. This will allow them to achieve the proper texture.\r\n<h2>Can you freeze meringue?<\/h2>\r\nFreshly whipped raw meringue shouldn't be frozen, but you can certainly freeze baked <a href=\"https:\/\/www.tasteofhome.com\/collection\/meringue-cookie-recipes\/\">meringue cookies<\/a> or pavlovas. Store baked meringue in an airtight container in the freezer for up to two months. When it's time to enjoy your treats, remove them from the container and let them defrost on a plate to avoid too much condensation building up while you wait.\r\n<h2>Meringue Tips<\/h2>\r\n<img class=\"alignnone size-large wp-image-1949014\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Chocolate-Meringue-Pie-FT23_2724_ST_1208_1_KSedit.jpg?fit=700,1024\" alt=\"Chocolate Meringue Pie in a Pie Plate\" width=\"700\" height=\"1024\" \/>\r\n<h3>Can you make meringue without cream of tartar?<\/h3>\r\nCream of tartar is added to introduce acid, which helps with the stabilization of meringue. However, you can still achieve meringue without it\u2014just expect that the final result won't be quite as thick and fluffy. The sugar in the mixture will still help to stabilize the meringue and will stabilize even better if you choose to use superfine sugar.\r\n\r\nLemon juice or vinegar can also be swapped in for cream of tartar.\r\n<h3>What is meringue powder?<\/h3>\r\nMeringue powder is made up of dried, pasteurized egg whites, sugar and cornstarch. It can be used to stabilize <a href=\"https:\/\/www.tasteofhome.com\/recipes\/royal-icing\/\" rel=\"noopener noreferrer\">royal icing<\/a> for decorating cookies or whipped with water and sugar to form stiff meringue in place of liquid egg whites.\r\n<h3>Why is my meringue runny?<\/h3>\r\nWhen meringue is runny, it means the egg whites haven't stabilized enough. This can happen if you haven't whipped the egg whites long enough or if it sat out too long before baking. This can also happen if your egg whites weren't quite up to <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\">room temperature<\/a> before making the meringue.\r\n<h3>Why does meringue weep?<\/h3>\r\nWeeping, or the formation of moisture, occurs when meringue comes in contact with liquid. This can happen on top of meringue or in between pie filling and a meringue topping. To avoid weeping, be sure to spread the meringue over the entire pie, creating a seal to the edges. For best results, do this step while the filling is still hot.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>From topping mile-high pies to making delicate bite-sized cookies, meringue is incredibly versatile once you get the hang of making it. Here&#8217;s how to get the texture exactly right.<\/p>\n","protected":false},"author":7025,"featured_media":1961575,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[304158,304288,303887,304268,304150,303883],"categories-v2":[310461,309438,259620,308478,259483,309434,308476],"coauthors":[336427],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Make Meringue | Taste Recipes<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"How to Make Meringue | Taste Recipes","description":"Learn how to make fluffy meringue for topping pies, meringue cookies, pavlovas and more. The recipe uses only 3 ingredients!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/","og_locale":"en_US","og_type":"article","og_title":"How to Make Meringue","og_description":"Learn how to make fluffy meringue for topping pies, meringue cookies, pavlovas and more.","og_url":"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2019-06-11T05:00:00+00:00","article_modified_time":"2024-05-02T14:18:42+00:00","og_image":[{"width":2400,"height":1600,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/GettyImages-1401419465-How-to-Make-Meringue-for-the-Airiest-Desserts-JVedit.jpg","type":"image\/jpeg"}],"author":"Molly Allen","twitter_card":"summary_large_image","twitter_title":"How to Make Meringue","twitter_description":"Learn how to make fluffy meringue for topping pies, meringue cookies, pavlovas and more.","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/GettyImages-1401419465-How-to-Make-Meringue-for-the-Airiest-Desserts-JVedit.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Molly Allen","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/"},"author":{"name":"Nicole Doster","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/0f3137c4e4fc1c58eaa6bdd8bdd2adfe"},"headline":"How to Make Meringue for the Airiest Desserts","datePublished":"2019-06-11T05:00:00+00:00","dateModified":"2024-05-02T14:18:42+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/"},"wordCount":1196,"commentCount":0,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/GettyImages-1401419465-How-to-Make-Meringue-for-the-Airiest-Desserts-JVedit.jpg","keywords":["Baking Breads &amp; Desserts","Desserts","How To","Meal Types","Techniques","Test Kitchen"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/","url":"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/","name":"How to Make Meringue | Taste Recipes","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/GettyImages-1401419465-How-to-Make-Meringue-for-the-Airiest-Desserts-JVedit.jpg","datePublished":"2019-06-11T05:00:00+00:00","dateModified":"2024-05-02T14:18:42+00:00","description":"Learn how to make fluffy meringue for topping pies, meringue cookies, pavlovas and more. 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As TMB's content director, affiliate, she oversees strategy, operations and planning for all product testing and shopping content, to bring readers recommendations and inspiration you can trust. Before joining the affiliate team, Nicole edited hundreds of recipe and food lifestyle articles for Taste Recipes working closely with our Test Kitchen team and network of contributors. With a passion for baking, comfort food and hosting get-togethers you'll often see Nicole testing new products that make life easier. As a former barista in Chicago and Baltimore, she's slung hundreds of cappuccinos and doppio espressos in her lifetime and she will talk your ear off about the best gadgets to make cafe-quality coffee at home. When she's not hunched over her laptop, she's either fixating on her latest DIY home renovation or on a walk with her rescue pup, Huey.","sameAs":["https:\/\/www.linkedin.com\/in\/nicoledoster\/"],"url":"https:\/\/www.tasteofhome.com\/author\/ndoster\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-10 16:28:02","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/","tmbi_first_associated":[{"term_id":146007,"name":"Tasteofhome.com","slug":"toh-com","term_group":0,"term_taxonomy_id":146007,"taxonomy":"tmbi_first_associated","description":"11","parent":145947,"count":1601,"filter":"raw","term_order":"0"}],"author_details":{"1530966":{"ID":"1530966","display_name":"Molly Allen","first_name":"Molly","last_name":"Allen","user_login":"molly-allen","user_email":"mollyallenmedia@gmail.com","linked_account":"","website":"","description":"<p>A former bakery owner and event planner, Molly is a freelance writer specializing in food and beverage, lifestyle, holidays and parties. She brings her years of experience and industry knowledge to <em>Taste Recipes<\/em> readers, drawing on her former life at the bakery to explain the difference between cake and yeast doughnuts, how to make blue velvet cake and the best cheese board pairings for a delicious spread. Obsessed with homemade dough and pizza, Molly has tested nine different pizza oven models across multiple brands. 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She is a pizza oven expert having tested nine different models. She also has a passion for grilling and cooking on smokers and fire pits. 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