Although there are only two main ingredients used to make a meringue, there are a number of factors that need to be taken into consideration regarding these ingredients and then the technique used. If due care is not taken, a potentially magnificent meringue could turn out not as expected.

Fresh eggs 

Many people argue that older eggs should be used as the whites are easier to whisk and achieve better volume, but the meringue is not as stable when older eggs are used.

When making a meringue, the eggs should be as fresh as possible, for two reasons:-

• they separate much better than older eggs
• fresh eggs are more stable when whisked than eggs that are not quite so fresh

Separating the eggs 

Eggs are easier to separate the fresher they are, but they should also be cold – separate immediately they are removed from refrigerator. Once separated, the egg whites must be warmed to room temperature thus allowing them to be whisked faster, creating maximum volume. Leave the eggs at room temperature for about 30 minutes.

When egg yolks enter the egg white mixture, the meringue will not whisk up to its full potential.

Type of bowl 

Use the correct type of bowl in which to whisk the egg whites.

Ideally the bowl should be copper or stainless steel and meticulously clean.

Copper bowl – the copper reacts with the egg whites and produces a more stable foam with stiffer peaks; maximum volume is obtained.

Never use a plastic bowl – traces of oil or grease may remain from previous use. Fats hinder achieving volume when whisking egg whites.

Many recipes require the addition of acids – cream of tartar, lemon juice and vinegar. These produce the same results as copper – a slightly acidic egg white stabilised much better producing an excellent meringue.

A glass bowl will work equally as well, but an acidic stabiliser will probably be required.

Moisture 

Moisture causes the meringue to wilt shortly after cooking, often leaving a meringue with a soggy sticky texture rather than a crisp and dry.

Sugar is one of the main ingredients in meringue and this ingredient attracts water from the surrounding air affecting the end result, so – take care when making meringues – never make them on a damp or wet day, especially a humid day. Many experts feel you should not boil a kettle or a pan containing water, turn on the washing machine or dish washer, or even open the refrigerator or freezer door.

Sugar 

As well as acting as a sweetener, sugar also stabilises egg white foam, helps it to sett and retain its shape for longer.

For each egg white use 2 ounces or 55 grams of sugar – preferably fine/caster sugar. For softer meringues use less – about half this amount but never less than 2 tablespoons per egg white.

Ensure the sugar dissolves when added to the beaten egg whites – a finer sugar will dissolve quicker. Any undissolved sugar will attract moisture which will (apparently) ruin the meringue.

To add the sugar – whisk the egg whites until soft peaks form, add only a little at a time so that the sugar dissolves properly. Adding all the sugar at once or too quickly will prevent the whites whipping up to their full potential.

Whisking the egg whites 

It is easier to use a stand free mixer or electric whisk.

If using either of these – begin by beating the egg whites at a slow speed until foamy white, increase the speed and continue whisking until soft peaks form and hold their shape.

For a firm meringue – add one tablespoon of sugar at a time, whisking until stiff peaks form – these should stand up straight as the whisk is removed retaining their shape. The mixture should be smooth and glossy. Some recipes require you to add all the sugar, two tablespoons at a time, whisking until incorporated and smooth, then adding further sugar. Others call for you to add sugar until stiff peaks form then fold in remainder using a metal spoon though these tend to have half caster sugar and half sifted icing sugar.

The firm meringue should be baked on a tray lined with greaseproof paper, baking parchment or silicone mats. Transfer to the try using a spoon or piping bag – the latter will give a professional result.

For a soft meringue – sprinkle the sugar over the egg whites whilst whisking to dissolve the sugar. Continue whisking at high speed until peaks form when the whisk is lifted – the peaks should curl over when the whisk is removed.

The soft meringue should be placed over the hot filling immediately.

Baking 

Firm meringues – baked at a lower temperature for much longer than a soft meringue. Recipes vary in both oven temperature and baking time.

Preheat oven to 150ºC, 130ºC fan, 300ºF – place the baking sheet/tray in the oven, immediately reduce temperature to 140ºC, 120ºC, 275ºF. Bake for several hours or until the meringues have dried out. Leave in the oven, without disturbing, until the oven is cold. This will give a crisp, dry and white meringue.

Soft meringues are baked at a higher temperature – 175 to 180ºC, 350ºF – for 15 minutes. The meringue will be browned on the peaks and crisp – moist and chewy inside. Recipes do vary on both cooking time and temperature – so just follow the individual recipe.