BEST MERINGUE

To make the best Meringue, use eggs that are at room temperature.

Only use very clean metal or glass bowls. Plastic bowls will retain oil and you will not achieve that volume that you are looking for.

When separating eggs, use 3 bowls:
· Bowl #1 – Crack the egg and carefully separate the yolk from the white
· Bowl #2 – Place the yolk into this bowl
· Bowl #3 – Now place the whites from Bowl 1 to Bowl 3
· Repeat with Bowl #1 until all eggs are separated

This will give you precaution on 2 things. It will ensure that if you accidentally get a bit of yolk in the white, it is only with that egg, and not in with all the others that you have already done, and if you do happen to get a rotten egg you didn’t contaminate all of your previous work.

If you do get a bit of yolk in the white, do not use it. Place it in a container and save it for when you need a whole egg for a recipe.

After all of the whites and yolks are separated, whip the whites on high speed with a hand or stand mixer. Just as soft peaks begin to form add 1/8 tsp of cream tartar per egg to the whites to make them strong.

Now you can blend in any sugar or flavoring that recipe asks for, but only mix until stiff peaks appear.

If you mix too long, your whites will become dry and not hold together for baking.