Strawberry Meringues Recipe • Pint Sized Baker (2024)

FAQs

Why do you put icing sugar in meringues? ›

If you want, you can add some crème of tartar (an acidic powder) to the meringue to stabilize the mixture. Add icing sugar instead of caster sugar as it dissolves quickly and it will make the process a little easier. Incorporate the sugar slowly as you beat it through the meringue.

Don't have a pastry bag? You can still make these meringue cookies. For a more rustic look, use a two-ounce cookie scoop or two spoons to dollop the meringue into small mounds on the baking sheet. Or for a makeshift pastry bag, fill a gallon-size resealable plastic bag with meringue, and snip off a corner.

Place in the toaster oven which is set at 275 degrees and bake for 30 minutes, checking to see if they are set and cooked. Continue to bake at 275 degrees for an additional 30 minutes Place the meringues back into the oven, turn on at 300 deg. for a couple of minutes, and then turn oven back off.

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.

Never use a plastic mixing bowl – Choose a glass, ceramic, or stainless steel bowl (and make sure it is 100% clean and dry) to whip up your meringue. Plastic bowls might have traces of oil from previous recipes or foods, and that can keep your meringue from setting up!

Plastic bowls can store the grease or water in their pores, so no matter how many times you have dried it, it will still be present and can spoil your meringue. Now, I've made meringue many times in plastic bowls (before I finally bought a glass one) that have been air dried.

As tempting as it is, try to avoid opening the oven until the very end of baking, or your baked meringue may crack. Use caution when using bulk egg whites in the carton, unless otherwise specified by a recipe or unless you need to use pasteurized egg whites for food safety reasons.

Meringues can crack because of the sudden change in temperature.

Preheat the oven to 130°C /Fan 110°C/ Gas 1/2. Line 2 baking sheets with non-stick baking parchment. This type of meringue is 'dried-out' in the oven at a low temperature – you can open the oven door at any time without fear of them collapsing. Put the egg whites into a large, perfectly clean, grease-free bowl.

Which sugar is best for meringues and why? ›

Caster sugar is the usual option for meringues – the small grains dissolve easily in the foamy mixture. However, Angela Nilsen of BBC Good Food magazine has taken this a step further, by using half caster and half icing sugar, which is, of course, even finer.

Its powdered form dissolves instantly, making it perfect for things like icing, whipped cream and sugar cooking. You'll also often see it dusted on top of baked goods and desserts for a pretty and sweet finish.

Use ultrafine Baker's Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar. Use ultrafine Baker's Sugar to help prevent “weeping” or sogginess. Meringues will weep if there's any undissolved sugar. Don't put granulated sugar in a food processor to achieve a finer grain.

Icing sugar is a fine, powdered form of white sugar. Its texture is ideal for making icing and buttercreams as it dissolves quickly and easily and does not really require the application of heat. Use this simple buttercream icing recipe to decorate your birthday cakes, cupcakes and sandwich biscuits.