Magical Meringue

Light, fluffy meringue adds a perfect flourish to many delicious desserts. Inexperienced cooks may shy away from making meringue, thinking it's too complicated to turn a bowl of raw egg whites into a creamy concoction. But one of the biggest secrets in baking is that meringue isn't nearly as tricky as it seems. Just stick to the following guidelines, and you’ll soon whip up a batch of magical meringue to top your latest pie.

Tips and Tricks for Magical Meringue

1.  Don’t use the freshest eggs. Eggs that are several days old work better for meringue. Place eggs in a bowl of water to gauge their age. Older eggs will stand on end, while fresher eggs lie flat on their sides in the bowl of water. Eggs that float are too old and should be discarded. Use the eggs that stand on end for meringue.

2. Wash your tools thoroughly. Any bit of residual fat or oil on your mixing bowl or beaters will prevent your eggs from fluffing up well. Avoid using plastic bowls; they can absorb oils that will ruin your meringue.

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3. Start with cold eggs. Carefully separate the eggs while they are cold; colder eggs separate more easily. Yolk will interfere with the loft of egg whites, so use a spoon to remove any yolk that gets into the whites.

4. Let the egg whites come to room temperature. While cold eggs separate best, room temperature egg whites trap the maximum amount of air bubbles. Set the bowl of egg whites on the counter and cover them lightly. Allow them to warm up for about 30 minutes before you start to beat them.

5. Add cream of tartar. The most important thing to remember when making meringue is to use cream of tartar. If you don't have any on hand, make a trip to the store. Cream of tartar stabilizes the egg whites so your meringue will stay fluffy.

Magical Meringue Recipe

Now that you know all the tips and tricks, let’s get into a basic meringue recipe. This recipe makes enough meringue to cover a 9-inch pie.

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Ingredients:

• 4 egg whites at room temperature
• 1/4-teaspoon cream of tartar
• 1/8-teaspoon salt
• 1/2-cup granulated sugar
• 3/4-teaspoon vanilla extract

Using a bowl that is 6 to 8 times the volume of the egg whites, beat the egg whites using an electric mixer at high speed. A whisk attachment for the mixer is ideal for beating egg whites. Beat the egg whites until they form soft peaks, or until the egg whites cling to the mixer beaters with arching tips when you lift the beaters from the bowl.

Next, beat in the cream of tartar and the salt. Slowly, one tablespoon at a time, add the sugar and continue beating until the mixture is thick and glossy. Add the vanilla, and beat just enough to incorporate it.

Spoon the meringue over your pie filling. If your filling is baked, spread the meringue while the filling is still hot; don't wait for it to cool. This approach will firmly adhere the meringue to the filling. Spread meringue to the edges, sealing the meringue to the crusts.

Place your pie under the oven broiler for just a few minutes, keeping close watch to avoid over-browning. When the meringue is lightly golden brown, remove the pie from the oven.

Once you give it a try, you'll see meringue really is magical. Transform gooey egg whites, a little sugar, and some cream of tartar into a tower of sweet, fluffy topping for puddings, pies, and other desserts. Now that you know the secrets, you too can wow family and friends with magical meringue.

As an avid farmer, gardener, and cook, April Freeman is an expert in the food production process. She raises pigs, chickens, beef cattle, and grows a wide variety of vegetables and fruits on her family farm in Tennessee. Learn more about April’s firsthand experience with farm-fresh food on her blog, Feeding My Family.