Meringue, delicate and airy, can sometimes pose challenges in cooking, especially when it becomes liquid. But do not panic ! Thanks to these 3 simple steps that I offer you, you will know how to save a liquid meringue in no time. Follow my advice to restore your preparation to its lightness and perfect texture.
Meringues are airy, sweet treats perfect for a variety of desserts. However, it may happen that your meringue does not hold together and remains liquid. In this article, we’ll show you how to save liquid meringue in just three simple steps. By following these tips, you will be able to transform a liquid preparation into a firm and light meringue.
Understand why meringue is liquid
To save a liquid meringue, it is essential to understand why it does not hold. Various factors can contribute to this problem. Common causes include poorly beaten egg whites, adding sugar too quickly, or not having a stabilizer.
Poorly beaten egg whites
The egg whites must be beaten thoroughly to obtain stiff peaks. If the whites are insufficiently beaten, the meringue will not take on the desired consistency. Be sure to use a clean, dry bowl, free of grease and egg yolks.
Adding sugar too quickly
The sugar should be added gradually once the whites have started to foam. Adding too much sugar too quickly can prevent the egg whites from whipping properly.
Absence of stabilizer
Stabilizers such as lemon juice, vinegar or cream of tartar are essential for a stable meringue. They help strengthen the structure of egg whites and maintain consistency.
Step 1: Start beating the egg whites again
The first step to saving a runny meringue is to start beating the egg whites again. Make sure the bowl and whisks are perfectly clean, and don’t hesitate to add a pinch of salt to stabilize the whites.
Preparing the bowl and whisks
Clean the bowl and whisks thoroughly to remove any grease. If necessary, use a little lemon juice to degrease.
Beat the egg whites
Start beating the egg whites on medium speed until they become foamy. Then increase the speed and continue beating until stiff peaks form. This may take several minutes, so be patient.
Add a stabilizer
To help stabilize the whites, you can add a small amount of lemon juice, white vinegar, or cream of tartar to the egg whites before you start beating them.
| Issue | Solution |
| Liquid meringue | 1. Beat egg whites at medium speed. |
| 2. Gradually add sugar while continuing to beat. | |
| 3. Increase speed until stiff peaks form. |
3 easy steps to save a liquid meringue:
| Steps | Actions |
| 1 | Add powdered sugar gradually while beating the meringue |
| 2 | Add a few drops of lemon juice to stabilize the meringue |
| 3 | Continue to beat the meringue until it forms stiff peaks. |
Step 2: Add the sugar gradually
Adding sugar is a crucial step in preparing meringues. Sugar should be added in small amounts and gradually so that the egg whites can absorb it properly.
Choice of sugar
Use fine granulated sugar or icing sugar for best results. Fine sugar dissolves more easily in egg whites.
Incorporation of sugar
Start adding the sugar one tablespoon at a time, continuing to beat the egg whites on high speed. Make sure the sugar dissolves completely between each addition. You can check by rubbing a little meringue between your fingers; there should be no grains of undissolved sugar.
Detecting the right consistency
Continue beating until the meringue is glossy and forms stiff peaks. The meringue should hold its shape and not flow when you remove the beaters.
Step 3: Cooking Meringues Properly
Baking is the final step to ensure your meringue remains firm and light. Improper baking can result in a soft or elastic meringue.
Preparing the hob
Preheat your oven to a low temperature, usually around 100-120°C. Cover a baking tray with parchment paper to prevent the meringues from sticking.
Form the meringues
Use a piping bag to form small piles of meringue on the baking sheet. Make sure the meringues are uniform in size for even cooking.
Slow and steady cooking
Cook the meringues at low temperature for approximately 1.5 to 2 hours, depending on their size. The meringues should be dry to the touch and release easily from the parchment paper. Let them cool in the turned off oven with the door slightly ajar.
Additional tips for making meringues successfully
Here are a few more tips to help you make your meringues successful every time.
Using egg whites at room temperature
Egg whites beat best when they are at room temperature. Take them out of the refrigerator about 30 minutes before using them.
Control humidity
Humidity can affect the consistency of meringues. Avoid preparing meringues in humid or rainy weather. Also make sure your kitchen is well ventilated.
Storage of meringues
To store your meringues, place them in an airtight container away from humidity. They generally keep well for several days.
Q: How to save liquid meringue in 3 easy steps?
A: To save a liquid meringue, here are the 3 easy steps to follow:
Step 1: Beat at High Speed
A: Start by beating the meringue on high speed until it begins to thicken.
Step 2: Add Powdered Sugar
A: Gradually add powdered sugar while continuing to beat the meringue. This will help stabilize the preparation.
Step 3: Stir in Vinegar or Lemon Juice
A: Add a little vinegar or lemon juice to help stabilize the meringue and prevent it from becoming runny again.