true4uca

This is my second attempt this week to make meringue. The second attempt was worse. Years ago I had no problem.Can't get a good volume & it really shrinks. Tastes good but a failure in the looks dept. Any tips or fool proof recipe.

BETTY62

To make your meringue hold it's stiffness and stop the egg whites from pulling away or shrinking when it's browned, my Granny taught me to put 1 pinch of cream of tarter for each egg white used. Also, you should never use a plastic bowl when beating the egg whites.

Tothill

Very fresh eggs help, as does a perfectly clean bowl and beaters.

My step mum makes Pavlova and adds a bit of vinegar to the egg whites.

Tartan

I use a clean metal bowl and add a bit of cream of tartar.

psychonurse

merinque : place metal bowl and beaters in refrigerator to get cold before using

Have egg whites at room temperature. If you forgot to take them out early enough place whole eggs
in warm water

separate egg whites from yolks, in separate bowls or cups. this way if you have a speck of yellow
you only need to discard that egg not all you are using n your recipe. a speck of yolk will cause your merinque failure

a tad of cream of Tartar
Gradually add sugar after you have beat the egg whites a few strokes on medium . continue beating until soft peaks form.

trolleystation

Wow...great advice, as usual, regarding meringue

dwhite138

To stabilize the egg whites you need to add 1/4 teaspoon cream of tartar. I beat 4 egg whites with 1/4 teaspoon cream of tartar and 1/2 teaspoon vanilla until the egg whites reach soft peak. Then add 6 tablespoon of sugar a little at a time and continue beating until the egg white become stiff and glossy. Cream of tartar can also be used when making quiche to help keep it light and fluffy.

tessagin

Use a metal mixing bowl. I was also informed of the cream of tartar. the amount of humidity in the day makes a difference.

Normabeth

yes, the use of cream of tartar and room temp eggs help.

riutzelj

the only thing I would add to psychonurse's directions is that both bowel and mixer/whisk must be very clean; no trace of any kind of oil or fat on them.
Room temperature eggs is important,as is the cream of tartar.