Lemon Meringue Cookies Recipe | So Nourished (2024)

FAQs

What happens if you add too much sugar to meringue? ›

The more sugar added to a meringue mixture, the denser and smoother the final foam will be. Sugar inhibits the eggwhite protein from forming bonds around air pockets, so the more sugar you incorporate, the less airy the foam will be. Adding the sugar too late and/or too slowly.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

A couple ideas… never use a plastic bowl, metal or glass only and make sure there is not even a drop of egg yolk. Fat will cause your whites to not reach stiff peaks. Also, adding cream of tartar or a little lemon juice will help make a solid meringue.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

Caster sugar is the usual option for meringues – the small grains dissolve easily in the foamy mixture.

A secret ingredient: corn starch

Corn starch molecules also provide more hold for meringue. It will be easier to cut and is less likely to weep.

No yolks here! Surprisingly, fat is the enemy of a good meringue. Think about it this way: Egg yolks are what you use when you want a dense, luscious dessert like mousse or chocolate pudding. Egg whites provide the lightest, airiest texture you can imagine.

Cream of tartar: Cream of tartar is acidic, and it works to add better stabilization to meringue. The acid can be substituted for lemon juice or vinegar.

Can you over beat meringue? ›

You can't overbeat meringue - It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that your meringue is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

It also adds viscosity to the liquid whites, making the bubbles more stable. Add an Acid: Adding an acid like lemon juice, cream of tartar, or even vinegar raises pH, helping to denature some of the egg protein.

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

Don't overbake your meringue! Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time. Undissolved sugar in the egg whites can also cause weeping.

It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating.

In a large clean, grease-free bowl or the bowl of a stand mixer, use the whisk attachement to whip the egg whites on low speed until foamy bubbles appear at the top. Add the vanilla bean paste and vinegar (or cream of tartar) and continue whipping until really foamy.

Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn't start breaking down and "leaking" during chilling.

I start on speed 2 of the KitchenAid (low speed) for about 30 seconds, then I increase to speed 4 (medium-low) and whip for another 2 minutes or so, and I finish whipping the meringue on speed 6 (medium) until done, which can take another 10 minutes or so.