On rainy days, try beating the meringue longer so it’s less likely to collapse.
Even a drop or two of water can ruin a meringue, so make extra sure the bowl is dry.
Hold an egg over a clean stainless steel or glass bowl. Crack the egg on the rim of the bowl, letting the white fall into the bowl. Carefully separate the egg halves and pass the yolk from half to half, letting the white drop down. Continue until the white is in the bowl and all you have left is the yolk. If you still need practice with this technique, separate each egg into a small container and pour the white into the larger mixing bowl you’re using. That way you won’t ruin a whole batch of egg whites by accidentally dropping in the yolk of the last egg you crack.
The egg whites should be in a large, tall bowl and the mixer set to medium-high speed. [2] X Research source Beating egg whites by hand is possible, but it takes much, much longer than using a mixer, and it’s impossible to achieve the same texture. If you’re making meringue cookies, you’ll need to add cream of tartar and other flavorings at this point in the process.
Most meringue recipes call for 1/4 cup of sugar for every egg white. If you want a softer meringue, add less sugar. You can add as little as 2 tablespoons (29. 6 ml) per egg white. For a stiffer meringue, add more sugar. It will give the meringue structure and gloss.
Another way to tell if meringue is ready is to dip a spoon in the mixture and hold it upside down; if it slips off the spoon, keep beating. If it sticks, it’s probably ready.
Lemon meringue pie Coconut cream pie Raspberry meringue pie Lemon cream pie
Make sure the meringue completely covers the filling, all the way to the edge of the crust. This helps ensure it won’t slide off as it bakes. Many bakers mound the meringue so that it forms a hill in the middle of the pie. This has a pretty effect when you cut the pie.
