All About Meringue: Covering the Basics

Let’s get real and talk all about meringue today.  Meringue 101, if you will.  Being able to make a good meringue is a super important step in so many recipes from pavlovas to macarons and beyond.  But there are different methods and techniques, so let’s clear up a few things.

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Meringue 101

 

Over on the Bakes & Blunders Facebook page, I once wrote that following a recipe to the T can still give you a poor result because you’re missing out on the “echnique” part.  While I find myself amusing, I may be the only one thinking that I’m a gosh darn genius for that gem.

 

That’s cool.

But for cereal, if you’re going to master meringues, or any baking skill, you’ve got to understand what technique you’re using.  Each meringue style is a different technique.  Once you’ve got a grasp of those differences, you are on your way to being a meringue pro!

 

 

Meringue Basics

 

Now, if you’re like me, meringues can be a bit intimidating at first.  So, let’s go over some meringue basics before we actually get baking.

 

What is a meringue?

 

A meringue is egg whites and sugar whipped until firm.  They are delicious on their own, but they can also add structure and rise to a number of different recipes.

There are three different meringues: French, Swiss, and Italian.  The difference between the different types of meringue is how the sugar and egg whites are combined.  No matter the type, fat is the enemy to a strong meringue.  I like to wipe my bowl and whisk down with a bit of vinegar to get rid of any residual fat or grease.

 

Meringue Varieties

 

French Meringue 

 

Gently add sugar to egg whites as they are being whipped. This is the most delicate variety.  Cream of tartar, or another acid, is usually added to help stabilize the meringue.

What is French meringue good for?  Light, delicate applications like sponge cakes, pavlovas, and meringue pies.  It’s also important to note that French meringues must be baked since it is a no heat method.

 

 

Swiss Meringue 

 

Egg whites and sugar are whisked over a double boiler until the sugar is completely dissolved, then the mixture is whipped until stiff.  This method is more stable because the egg whites are cooked.

What is Swiss meringue good for?  This meringue can be handled a bit more, but still produces a light texture.  Think meringue kisses, buttercream, and macarons.

 

Italian Meringue 

 

Heat a sugar syrup and pour into egg whites that have been whipped to soft peaks.  Continue whipping until stiff.  This is the most stable of the three meringues due to the cooked egg whites and sugar syrup.

What is Italian meringue good for?  Since this meringue is the strongest, use it when you plan on manhandling your meringue.  Think macarons and buttercream.

 

Related Reading: 9 Basic Tools You Need to Make Macarons

 

What supplies do you need?

 

Making meringue is actually fairly simple and you don’t need a ton of special equipment.  However, you will need some specific kitchen tools to be able to master meringues.  Here are some of the most important supplies:

• Stand mixer – While you can make French or Swiss meringue with a hand mixer, it’s going to take a lot of arm power.  And you absolutely need a stand mixer for an Italian meringue.
• Thermometer – Grab a candy or digital thermometer for both Swiss and Italian meringues.
• Saucepan – You’ll need this for Swiss and Italian meringues.  We’ll be making a double boiler and a sugar syrup.

 

Stages of Meringue

 

Another important bit of information you need to know about meringue is the different stages.  Almost every meringue recipe will mention soft, medium, or stiff peaks.  These are pretty self explanatory, but a visual always helps.

Do you see how the meringue changed as I continued to whip?  At first, it barely stands up at all, but it’s no longer a pool of egg whites either.  As I whipped, the point got higher and higher. You’ll also notice that more and more meringue clumps up in the whisk because it is so much thicker.  And when you’re at stiff peaks, even the meringue in the bowl looks happy to see you!

 

 

Macaron Versitility

 

Here’s a fun little tidbit for ya!  While the different meringues do not always work for the same applications, you can use all three to make macarons.  In my opinion, Italian and Swiss meringues are the best for making macarons due to their stability.

But I have used a French meringue for my Lavender & Honey Macarons as well as my Vegan Macarons and I was thoroughly pleased with the results.  Basically, use the meringue you are most comfortable with to make your macs.

 

Vegan Meringue

 

Speaking of vegan macarons, want to chat about vegan meringue?  You can make a vegan meringue with aquafaba.  That’s the bean juice that you’ll find in a can of chickpeas (aka garbanzo beans).

You can make vegan meringue with any of the previously described methods.  So far, I have only successfully made a French vegan meringue.  It was fabulous though!

 

 

How You Doin’?

 

So, how are you feeling about meringues now?  I hope you are feeling confident and ready to tackle meringues like a pro now.  If you’re new to baking, maybe meringues feel a bit advanced, but you’ve got this.  Trust me.

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My Favorite Products for Making Meringue