Making stable meringue
Whisking unfolds egg-white proteins, and they link into a net around air bubbles. Add sugar slowly, about 50 g (1/4 cup) per white for a firm meringue. A single speck of yolk or fat keeps the net from forming.
Stop at stiff, glossy peaks
Whites go from foamy to soft peaks to stiff, glossy peaks. Stop when a peak stands straight up and the meringue looks smooth. Beat past that and it turns dry and grainy, and liquid may seep out.
Test yourself
Questions from the interactive lesson, with the answer and the why.
What keeps egg whites from whipping up?
A speck of yolk or any fat. Fat stops the proteins from forming a net.
True or false: Adding sugar slowly gives a glossier, more stable meringue.
True. Sugar added slowly dissolves into the foam and strengthens it.
What went wrong? You crack an egg and a bit of yolk slips into the whites. No matter how long you whisk, they won't whip.
The yolk's fat stopped the foam from forming. Fat blocks the protein net. Start again with a clean bowl and clean whites.
Fill the blank: Meringue is egg whites whipped with ___, which stabilizes the foam.
Meringue is egg whites whipped with sugar, which stabilizes the foam. It dissolves into the foam and stabilizes it.
On a humid day, your meringue cookies turn sticky and weep sugary drops. Why?
Sugar pulls water out of humid air. Humidity makes sugar damp and sticky. Store meringue airtight.
Sugar early vs sugar slowly
Stable meringue is patient.
Do the 25-minute experiment