Meringue

Name: Meringue
Total time: 900 s
Yield: 1 serving
Cuisine: American
Ingredients: 2 each Egg Whites; 1/2 cup Superfine Sugar

Ryan Goodwin @cook_3814251

San Francisco, California

Meringue can be a little temperamental. If you get any kind of fat in your egg whites, they won't want to foam. Contamination is more likely if you use a plastic bowl, handle the egg too much, or if you break a yolk as you separate your eggs. Also, too much humidity can have a similar foam-killing effect.

Ryan Goodwin @cook_3814251

San Francisco, California

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Ingredients

15 mins

1 serving

2 eachEgg Whites
1/2 cupSuperfine Sugar

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Steps

15 mins

1

With an electric mixer on medium speed, beat egg whites until foamy.
2

Continuing to beat on medium speed, gradually add sugar.
3

Beat to desired texture. The shape of the peak when the beaters are withdrawn is a common indicator of texture used in most egg white recipes.
4

Soft Peaks - Peak curls over when beaters are withdrawn.
5

Stiff Peaks - Peaks stand straight up when beaters are withdrawn.