How To Make Meringues

"A basic guide showing you how to not screw up a meringue. And how to achieve that crispy outside and that soft, pillow-like inside. Meringues were something I just kept messing up, and it took me a while to figure out why. Something you have to understand when working with any form of eggs is that they are sensitive to heat. Once you understand that fundamental, meringues suddenly become super easy to make. Care and attentiveness are also important with meringues. Not like it isn’t with any other dish, and I know that you’re only working with a couple of ingredients here. However, try to pay attention to what’s going on. Pay attention to the egg white as your beating it. Is it soft peaks or stiff peaks? Try to incorporate the sugar slowly, make sure it’s well incorporated and look to see if the meringue mixture has that nice gloss and shine before cooking it."

Preparation Time10 min

Cooking Time1 hr