Meringue, know the basics
Meringue is a taste of heaven. Crunchy at the outside and can be meltingly soft in the inside. To make a perfect meringue we have some top tips that can be incorporated to your meringue cooking experience. 😉
The mixing bowl should be 100 per cent totally grease-free.
The eggs should be at a room temperature. Take out the eggs at least 30 minutes from the fridge before beating the egg whites into a froth. Ensure there is an even a smidgen or trace of yolk into the egg whites.
A tiny amount of salt dropped into the egg whites will make them easier and faster to bring to a froth and will yield a greater volume; the salt will not affect the taste.
A copper bowl is an ideal mixing bowl for meringue. The copper has a catalytic effect which help the egg whites to fluff up.