How-to Tuesday: How to Make Meringue

This post is for you, Rebekah.  Because you're so bossy, you made me do it. 

Ok, ok.  Actually, you asked me what "soft meringue" means, which inspired me to write this post.  Then you reminded me to post it recently because I'm admittedly a slacker at blogging.  But I can't give you credit for everything - it was my clever idea to take a "Three Bears" approach to this post.  The idea here is to show you what meringue looks like in three states of being - too soft, just right (soft peaks), and too hard (stiff peaks, which are actually appropriate for many recipes, thereby ruining my children's book analogy, but I'm sticking with it).

You need eggs, vanilla extract, and sugar (superfine baker's sugar works the best, but regular granulated sugar is ok too; we're not all bakers!). 

First, separate 3 eggs. Typically, with cream pies, the yolks go in the filling and the whites can be set aside for the meringue.

Turn your mixer on high (7 or 8 on the amazing KitchenAid) and slowly add 1/2 a cup of sugar.

Then add 1/2 a teaspoon of vanilla as it mixes.  I kept a timer going as I mixed this.  There is no set amount of time before it sets up properly; just keep an eye on it.  After about 3 minutes, it looked like Elmer's glue.  Obviously, it was too soft.

Too soft: 

So I kept mixing it for an additional 3 minutes, until it looked like the dollop seen below. That is a soft peak. It is akin to marshmellow fluff, perhaps slightly softer.  It will form a peak when you press a knife against it or touch it with your finger, but the peak will collapse slightly when you let go.

Then I turned the mixer on high for an additional three minutes until it formed stiff peaks.  This is more akin to whipped cream in terms of how it holds its shape.  A stiff peak will not collapse when you touch it with a knife.

Here they are side by side:

Meringue:

3 egg whites

3/4 cup of superfine baker's sugar

1/2 teaspoon vanilla extract

Separate eggs and place egg whites in a stand mixer or bowl if using a hand mixer.  Beat on medium-high to high speed (I worked my way up from 6 to 8 on the KitchenAid mixer) until it starts to thicken.  Keep watching and checking periodically once it appears the meringue is thick and can be scooped without falling flat.  This can take anywhere from 3 to 10 minutes depending on the speed of your mixer.  There is no correct amount of time.  Press the flat side of a knife against the meringue and lift it away to form a peak.  If a peak forms but collapses slightly, you have made soft peaks; if a peak forms and holds its shape completely, you have made stiff peaks.