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2012 01 01 Raspberry Meringue Cake a Winter Wonderland Audreys Raspberry Meringue Cake 2

Do you want to make the best meringue you ever made or perhaps, mastering your meringue making skills? If you do, then the following tips are right for you!

Meringue is nothing more than sugar, whipped egg whites as well as acidic agent like cream of tartar or vinegar. This is used to help in stabilizing the meringue. This will give volume to the air. To achieve this, utilize electric stand mixer using the whip attachment or manually whisk it with all your muscle.

Just a Tiny Bit

The littlest hint of tinge of tinge or grease of yolk is going to deflate your meringue long before you start whipping it. If you want to ensure that you’ll have greaseless bowl and whisk is by giving it a quick and soapy wash long before you start. Do this regardless if it is clean.

It is a lot simpler to separate eggs that come from fridge. Use any technique that you have learnt from separating the egg whites to its yolk.

Small Bowl, Big Bowl

There are more things that trigger aggravation than breaking egg yolks by accident. Separate every egg you have using small stainless steel bowl or a glass one before transferring them to a large mixing bowl. Do this prior to cracking your next egg. This will avoid ruining everything that you worked for.

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