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05 tips for mastering meringues/media/132016/colour-swirl-meringues.jpg<p>Meringues appear to be a simple recipe because they only call for two ingedients, egg whites and sugar. But this is deceptive, they can be tricky to make. Snowflake has found 5 fool-proof tips to help you <a href="/recipes/slices-and-small-cakes/colour-swirl-meringues.aspx#.VBbqQ2NbjIU" title="baking perfect meringues">bake the perfect meringue</a> every time.</p> <p><br />1) Keep Your Eggs At Room Temperature<br />A common mistake is to beat the eggs straight from the refrigerator. You can separate the yolks from the whites immediately, but the whites will beat better once they are at room temperature. This generally takes 30 minutes.  </p> <p><br />2) Add A Pinch Of Snowflake Cornflour<br />Add 1/8th of <a href="/products/snowflake-baking-aids/cornflour.aspx" title="a teaspoon of snowflake cornflour">a teaspoon of Snowflake Cornflour</a> to your egg whites. The cornflour will act as a stabiliser and ensure that the peaks are stiff and that your meringue will turn out perfectly.</p> <p><br />3) Using The Wrong Kind Of Mixing Bowl<br />Always use a glass or stainless steel mixing bowl when beating egg whites. Plastic mixing bowls tend to retain grease and fats from previous bakes and mixes; these fats will stop the egg whites from forming peaks, either soft or firm.</p> <p><br />4) Keep Your Oven Temperature Low<br />The trick to a perfect meringue is a low temperature to ensure the slow evaporation of moisture. If the oven is too hot, the exterior of your meringue will scorch and will be crunchy, while the inside will be soft and chewy. Of course, you might like it like that!</p> <p><br />5) Leave Your Meringue In The Oven To Cool<br />Once your timer has gone off and you are satisfied that the meringue is cooked through, it’s a good idea to let it cool in the oven. This will help it dry out, giving you the best results. <br /><br />The meringue first appeared in the cookery book of French chef, François Massialot, in 1692. The defining feature of meringue is that it should be light and airy.<br />There are three types of meringues; Italian Meringue, Swiss Meringue and French Meringue. Each has a specific method to follow.</p> <p><br />Italian meringue is made with boiling sugar syrup. The hot sugar syrup is beaten into softly whipped egg whites until they reachstiff peak. The Italian meringue can be used for baked Alaska or for a pie topping. <br /><br />Swiss meringue is made by whisking the whites in a double boiler – or in a glass bowl over a saucepan of boiling water. The double boiler warms the egg whites and they are then whisked until they are cool. This method of making meringue ensures that your egg whites form a dense, glossy marshmallow-like meringue.</p> <p><br />Finally, the French meringue is the method that is most well known and most often used when baking at home.  French meringue is made by adding soft, fine confectioners (caster) sugar gradually to egg whites that have formed a soft peak and then is whisked until they form stiff peaks. The meringue is then baked in the oven.</p> <p><br />We love hearing from you and seeing your results! <a href="https://www.facebook.com/snowflakesouthafrica" title="Visit our facebook page">Visit our Facebook page</a> and share your meringues.<br />#BakeHappy <br /><br /></p> <p> </p> <p><a style="height: 20px; width: 40px; position: absolute; opacity: 0.85; z-index: 8675309; display: none; cursor: pointer; background-image: url('data:image/png;base64,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');" href="http://www.pinterest.com/pin/create/extension/"></a></p>
5 tips for mastering meringues