Cooking Tips: mastering meringues

Crisp on the outside and chewy in the middle, meringues are notoriously hard to master. We've put together our top tips to help you create perfect meringues everytime. These little sweet treats are perfect for giving as a homemade treat to friends and family. 

7 Top Tips on How To Master Meringues

  • Start with a clean bowl - your bowl must be rid of any grease or water.
  • Ensure you are using fresh egg whites, old egg whites will not rise as well when baking.
  • Use eggs which are room temperature, cold eggs are harder to whisk.
  • Slow it down! Don't be tempted to use the highest speed setting on your whisk to whip your egg whites quicker. You will get a fluffier mixture taking it slow.
  • It is essential to use a silicone baking mat or reusable greaseproof paper to pipe your meringues onto to ensure they don't stick to the tray when cooked.
  • Don't rush the cooking of your meringues, bake them in a low temperature oven (150 degrees) for at least an hour.
  •  When cooked leave your meringues in the oven to cool down to avoid any cracks forming.