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Meringue 101. With Recipes!

Published Date
Author Aimee

A quick tutorial on making meringue with leftover egg whites, plus a selection of recipes from cookies to pavlova.

Signs of spring are all around my one acre homestead, despite a light dusting of snow falling over the lake this morning. The chives are bursting forth, snowdrops have shyly bloomed, and pussywillows sway in the breeze.

Eggs are synonymous with Spring, not just because of Easter eggs, but this is the season when hens begin to lay anew after a time of slower or dormant egg production. Spring is also when chicks arrive on the homestead, signaling new life and a fresh start to the year.

With egg priced rising, we home cooks want to use up any leftover whites and keep waste to a minimum. I use egg yolks for custards, creme Anglaise, citrus curd, cakes, and a lot of baked desserts like creme brulé and flan. I always have whites to use up. Enter: Meringue!

What is Meringue?

Meringue is simply egg whites, separated from the yolks, and beaten with various amounts of sugar to stiff peaks.

Various flavourings and/or stabilizers are added and then the meringue is ready to be piped, scooped or sculpted into desserts. It is a wonderfully versatile ingredient.

In this post we’re talking about classic meringue with egg whites from whole eggs, not a carton of egg whites. However, Aqua faba – whipping the liquid from a can of chickpeas – is a recent revelation, thanks to the zero waste movement and vegan baking.

We won’t be covering aqua faba today, but it’s worth investigating if you’re curious about egg substitutes. (I love the cookbook Plantcakes, which offers ALL vegan (thus egg-free) recipes.

Tips for Successful Meringue

Number 1 Tip: Choose a dry day! No rain, no fog, low humidity. Yes, this makes a big difference, both in the height and airiness of the meringue, and in the holding of the finishes product. A pavlova sitting in a humid kitchen will lose its crisp texture.

The Prep

  • Separate eggs when cold. The yolks are firmer and it’s easier to get a perfect separation.
  • Separate whites into a clean bowl, with no grease.
  • Make sure there is NO traces of egg yolk. If there is, start over, keeping the egg for a frittata.
  • Bring egg whites to room temp before whipping.

The Whip

  • Start slow.
  • Add sugar gradually.
  • Keep mixer on medium low.
  • Whip to firm peaks.

The Stabilizer

I prefer a mix of acid and cream of tartar. However, I will use whatever I have on hand in the pantry.

  • An acid like lemon juice or vinegar will stabilize the meringue. Peaks stay perky!
  • Cornstarch will help avoid shrinking or leaking during baking.
  • Cream of tartar helps to add volume, and also yields a crispy shell.

Mini Meringue Recipes

Here’s how I’m getting creative with meringue in the Simple Bites kitchen. You’ll find plenty of inspiration for desserts in the recipes below.

Meringue Kisses

Sometimes you want bite-size meringues for topping an ice cream cake or adding to a sweet tray at a fancy tea party. Make Steps 1-3 of Mini Pavlovas. Transfer the meringue into a piping bag with a star tip and pipe kisses onto a parchment lined baking sheet. Bake as directed.

Tiny meringue kisses are also featured in my Eton Mess-Topped Cranberry Curd Tart, a wintertime showstopper dessert.

Mini Meringue Nests

These are a bite-size version of Mini Pavlovas made similarly to the kisses above. They make an adorable one-bite dessert that’s fun for tea parties and baby showers. Fill them with a spoonful of whipped cream and top with a fresh berry.

Meringue Cookies

These Small-Batch Chocolate Swirled Meringue Cookies are one of my most popular sweets, both at home and on this blog! They are fast to whip up, endlessly versatile and loved by all. If you need a gluten-free, dairy-free dessert – make these cookies.

Meringue cookies freeze very well. Over the winter holidays I like to keep some on hand to make my festive Cranberry Orange Eton Mess dessert cups. Watch me make them in this Instagram reel.

Easter Themed Meringue Cookies

A fun variation on the chocolate swirled meringue cookies , this version folds in chopped chocolate mini eggs for an Easter treat. You can use most any chopped chocolate; I like to also include a handful of chopped pistachios or toasted coconut for some extra crunch.

Mini Citrus Pavlovas

These work with any fresh fruit on top. Follow directions for Mini Citrus Pavlovas and garnish with your favourite fruit such as sliced strawberries, cherries or a homemade compote like Blueberry Lavender Preserves.

Make them gluten free AND dairy free by using whipped coconut cream or a coconut whipped topping in place of the whipped cream.

Meringue Nests

Here’s another springtime dessert that’s especially popular with the little ones. Make mini pavlovas as directed, then fill with soft whipped cream swirled with raspberry or strawberry jam. Finish with chopped dark chocolate and a few Easter candies, if you like.

Which brings us to….

Pavlova: The Ultimate Meringue Dessert

The ultimate showstopper of meringue desserts, the pavlova wins over hearts and minds and tummies whenever it is served.

It’s appropriate for any time of year – chocolate for Christmas, rhubarb for Easter – and endlessly customizable. Sculpt or pipe it into wreaths or hearts; it’s always a beautiful dessert.

Pictured above: Ever the edible canvas, this deconstructed pavlova is made with meringue ribbons, soft whipped cream, golden raspberries and a berry coulis. Watch me create it in this Reel.

The Classic Pavlova

A standard 9-inch pavlova is perfect for a dinner party dessert. I make this Berries & Cream Pavlova often, changing out the fruits for whatever is in season. If no fresh fruit is available, I love Roasted Cherries and their juices as a topping.

The Slab Pavlova

Sometime you just need a slab pavlova for a crowd and this recipe is perfect for serving 8 to 12 people. Get my base recipe for a sheet pan slab pavlova for a crowd, with do-ahead instructions and suggested fruit toppings.

I bake these all summer long; watch me assemble one on the beach in this Instagram Reel!

Here’s a late summer variation on the slab pavlova with local cherries, lavender honey-poached apricots and greenhouse grown local figs. Find more details when you Cook a Greek Summer Feast.

I hope you’re inspired to beat some egg whites with sugar this summer and create a meringue dessert of your own.

It really is a blank canvas for playing in the kitchen and a great way to showcase seasonal fruits, like these incredible golden raspberries pictured above.

Happy Baking!

Original article: Meringue 101. With Recipes!