Do you know what simple trick can save a too runny meringue? You will be surprised to discover how to solve this problem in an instant with a clever little trick. Stay attentive, because this tip will be very useful to you in baking!
The perfect meringue can sometimes turn into a nightmare when the texture becomes too runny. Don’t panic, a simple tip can come to your rescue! This article will guide you step by step to save your preparation and make your meringue a success, by revealing this simple and essential tip.
Understand why meringue becomes liquid
It is essential to understand the reasons why a meringue can become runny. The causes can be multiple but generally, it comes from poor handling of the eggs or a incorrect whipping method. The slightest drop of fat or the presence of egg yolks may interfere with the process.
Egg whites and their importance
THE egg whites play a crucial role in the success of the meringue. Using fresh whites at room temperature allows for better volume. Avoid any contamination with the yolks to ensure the stability of the meringue.
The role of sugar
The progressive incorporation of sugar is essential. Sugar helps stabilize the proteins in egg whites, creating a sturdy, firm texture. Adding the sugar too quickly can result in a grainy, unstable meringue.
The magic trick to save a liquid meringue
And now, the long-awaited revelation: the simple trick that will save your too runny meringue! This tip is none other than adding a small amount of cornflour (or cornstarch). Incorporating a teaspoon of cornstarch dissolved in a tablespoon of water into your egg whites before whisking them often ends up stabilizing the preparation.
Why does cornstarch work?
Cornstarch absorbs excess moisture and strengthens the structure of the egg whites, allowing them to hold together more firmly. It acts as a safety net, guaranteeing a firm and stable texture.
Detailed steps for a successful meringue
To make this tip work perfectly, here is a step-by-step guide:
1. Prepare your ingredients: Egg whites at room temperature, granulated sugar, cornstarch and water.
2. Dissolving the cornstarch: In a small bowl, mix one teaspoon of cornstarch with one tablespoon of water.
3. Incorporation: Add the dissolved cornstarch to the egg whites before starting to whisk.
4. Whipping: Whip at medium speed until soft peaks form, then increase speed and begin gradually adding sugar.
By following these steps, you are sure to save your meringue and obtain an airy and firm texture.
Other tips for improving meringue
Although the cornstarch tip is particularly effective, other tips can help you make your meringue a success.
Using a clean, dry bowl
Make sure your mixing bowl is completely clean and free of grease. A bowl of metal or in glass is recommended because they do not retain grease like plastic.
Temperature control
Working with room temperature eggs helps achieve better volume. If your eggs are too cold, leave them out of the refrigerator for a few minutes before using them.
| Trick | Result |
| Add icing sugar | Helps retain moisture |
Tip for saving a meringue that is too runny
| Trick | Result |
| Add sugar | Makes the meringue thicker and firmer |
| Beat longer | Allows you to incorporate more air and make the meringue more consistent |
Must-Have Meringue Recipes
Now that you are armed with this tip, try different recipes to practice this technique and impress your friends and family.
French meringue
French meringue is the most common and easiest to make. You only need two main ingredients: egg whites and sugar.
Ingredients :
– 4 egg whites
– 200 g granulated sugar
Steps :
1. Preheat your oven to 110°C (230°F).
2. Whisk the egg whites with the dissolved cornstarch until soft peaks form.
3. Gradually add the sugar while whisking until stiff peaks form.
4. Arrange small piles of meringue on a baking tray covered with parchment paper.
5. Place in the oven and cook for 1h30 to 2h, until the meringues are dry and crunchy.
Swiss Meringue
Swiss meringue requires heating the egg whites and sugar in a double boiler before whisking.
Ingredients :
– 4 egg whites
– 200 g of sugar
Steps :
1. Mix the egg whites and sugar in a heatproof bowl.
2. Place the bowl over a pan of simmering water (double boiler).
3. Heat while whisking constantly until the sugar is completely dissolved and the mixture is warm to the touch.
4. Remove the bowl from the water bath and continue to whip on high speed until stiff peaks form and the meringue is cooled.
5. Use as desired to garnish or decorate your pastries.
Italian Meringue
Italian meringue is the most stable of the three and involves the use of a hot sugar syrup.
Ingredients :
– 4 egg whites
– 250 g of sugar
– 60 ml of water
Steps :
1. Mix sugar and water in a saucepan and bring to a boil. Use a kitchen thermometer to check the temperature of the syrup, which should reach 118°C (244°F).
2. While the syrup is heating, begin to whisk the egg whites until soft peaks form.
3. Once the syrup is ready, pour it in a slow, steady stream over the egg whites while continuing to whisk at high speed.
4. Continue whisking until the bowl is cool to the touch and stiff peaks form.
Common Mistakes and How to Avoid Them
Even the most experienced pastry chefs can sometimes make mistakes. Here are some common pitfalls and how to avoid them:
Adding sugar too quickly
Incorporating the sugar too quickly can make the meringue grainy. Add it slowly, one tablespoon at a time.
Underestimate whipping time
Insufficient whipping can cause flat, structureless meringues. Be sure to whisk enough until stiff peaks form.
Using powdered sugar
The powdered sugar may be too fine, making the meringue less stable. Use granulated sugar for best results.
Storage and preservation of meringues
Once your meringues are ready, it’s important to store them properly so they stay crisp and delicious.
Outdoors
The meringues can be stored at room temperature, in an airtight container, for about two weeks. Make sure they are completely dry before storing to avoid softening.
Freezing
You can also freeze your meringues. Place them in an airtight container and freeze them for up to three months. To enjoy them, let them defrost at room temperature.
Creative Uses for Meringues
Meringues aren’t just about being individual treats. They can be incorporated into various recipes to create stunning desserts.
Pavlova
An iconic Australian dessert, Pavlova, is a soft, crisp meringue base topped with whipped cream and fresh fruit.
Eton Mess
Originally from England, Eton Mess is an unstructured dessert mixing broken meringue, whipped cream and strawberries.
Gianduja and frozen meringue
For a more indulgent touch, try incorporating meringues into gianduja (hazelnut chocolate) ice cream. The meringue pieces will bring a crunchy and contrasting texture to the ice cream.
Lemon meringue pie
Use Italian meringue to top a lemon tart. The meringue will be perfectly stable and can be browned with a blowtorch for a spectacular visual effect.
Common Questions About Meringue
Here are some questions often asked by beginners and experts about making meringue:
Can I make the meringue in advance?
Yes, you can make the meringue in advance and store it as previously mentioned. However, for toppings like Italian meringue, it is best to use it immediately after preparation so that it maintains its stable texture.
What should I do if my meringue sticks to the parchment paper?
If the meringue sticks, it may be due to undercooking. Slightly extend the cooking time at low temperature to ensure that it is completely dry before removing it from the paper.
Q: What is the simple trick to save a too runny meringue?
A: A simple trick to save a meringue that is too runny is to add icing sugar, a spoonful at a time, whisking vigorously until the texture of the meringue firms up.
Q: Why has my meringue become too runny?
A: The meringue may become too runny if the egg whites have not been beaten long enough, or if moisture has entered the mixture.
Q: Is it possible to save a meringue that is too runny without icing sugar?
A: Yes, you can also try carefully stirring in a little cornstarch or flour to help absorb excess moisture and firm up the meringue.