Pecan Meringue Cookies Recipe (2024)

FAQs

What is the secret to perfect meringue? ›

Low and slow is the way to go. Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too.

Meringue rules: The final verdict

Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.

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.

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.

When do you use the whisk beater versus the flat beater on a stand mixer? The whisk beater is used to aerate mixtures such as egg whites for a meringue; the spade or flat beater to mix things together. Unless otherwise specified in a recipe, it is generally the flat beater that is meant to be used.

Fat is meringue's worst enemy. Get a tiny bit of egg yolk in with the whites and you won't get fluffy whipped peaks, you'll get batter. Always whip meringue in clean bowls without the slightest trace of grease.

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Chewiness. The chewiness of the meringues is created by cooking the meringues at a slightly higher temperature for a shorter time, thereby keeping some of the moisture inside. They will also go a slightly milky coffee colour.

What does lemon juice do in meringue? ›

In simpler terms, sugar binds with water and holds it in place. It also adds viscosity to the liquid whites, making the bubbles more stable. Add an Acid: Adding an acid like lemon juice, cream of tartar, or even vinegar raises pH, helping to denature some of the egg protein.

If you find yourself in a pinch in the kitchen, you can swap white vinegar for cream of tartar. This substitute works best when stabilizing egg whites for recipes like soufflés and meringues. Simply use an equal amount of white vinegar in place of cream of tartar when you're whipping egg whites.

First, salt promotes the coagulation of proteins, which means you have to beat the egg whites longer to unwind the bunched up (coagulated) protein strands and stretch them into the thin films that encase air bubbles and create foam.

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.

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

To keep meringues a bright white colour, you need to bake them at a low oven temperature. Usually this is around 95°C (200°F) but can range from 90° to 120°C depending on your oven (if it's fan assisted or not).

In a meringue recipe, such as Nigella's Mini Pavlovas (from Domestic Goddess and on the Nigella website), the vinegar is added as it helps to stabilize the whisked egg whites and helps the meringue mixture to hold the air whisked in to it.

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.