From pavlova to macarons, the list of desserts that call for meringue is pretty long, but making this mixture is easier said than done. If your meringue isn’t turning out the way you want it to be, you’re probably making one of these common mistakes.
Sugar Timing
If you’re quick to add sugar to the mix, your meringue won’t turn out so great. It’s important to beat your egg whites properly because the protein inside them is the only thing holding the batter together.
Using Cold Eggs
Your eggs shouldn’t be too cold when you’re using them to make meringue, so make sure to take them out of the fridge at least 15 minutes later so they can reach room temperature.
Too Much Beating
Timing is crucial when it comes to beating your eggs for meringue. It’s a huge mistake if you don’t do it long enough, but doing it for too long is also a problem because your batter will be grainy and lumpy.
Piping Bag Fails
Even if your batter is done to perfection, you can still ruin your meringue by squeezing the piping bag too tightly.
Wrong Temperature
Even if you’re scared your meringue could burn down, keep in mind that it’s better to crank up the heat because sticking to a low temperature won’t do your meringue any good.
