Meringue Mushrooms Recipe (2024)

FAQs

What is the secret to perfect meringue? ›

Low and slow is the way to go. Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too.

Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue. Don't make meringues on humid days. Humidity causes meringues to be sticky and chewy. Bake meringues at low temperatures because they tend to brown quickly.

Distribute the caps and stems evenly on the baking sheet to ensure even baking. You can put the 'caps' on one sheet and 'stems' on another, as I have done, or you can bake them all on one baking sheet. To prevent cracking of the meringues, do not open the oven door during the first hour of the baking time.

Storage: Store extra Meringue Mushrooms in an airtight container at room temperature for up to 2 weeks. Watch the weather: Meringue is easiest to whip up on days that are fairly low in humidity. If it's raining out or muggy, it might be best to wait because meringue absorbs moisture in the air and turns limp or sticky.

Slowly stream in the sugar after the egg whites have been whipping for about 10 seconds. Add the sugar in thirds: 1/3 when the whites are a very pale yellow (about 10 seconds in), 1/3 when the whites begin to foam, and 1/3 just before the whites reach a soft peak. Add all of the sugar at once.

Adding the Sugar Too Quickly

In general, a given weight of egg whites can absorb up to an equivalent weight of sugar, but you can't just dump it in all at once or it will simply knock all the air out of the foam.

Surprisingly, fat is the enemy of a good meringue. Think about it this way: Egg yolks are what you use when you want a dense, luscious dessert like mousse or chocolate pudding. Egg whites provide the lightest, airiest texture you can imagine.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.

How do you know when a meringue is fully cooked? ›

Be sure to bake them slowly at low heat. You will know when they are done when the baked meringue can easily be lifted off a piece of parchment and the bottoms are dry.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking.

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

This is a good cookie to make in the evening; meringues can be left in the oven (with the heat turned off) overnight.

‌Solution: Leave meringues to cool in the oven.

Crack the oven door if you're worried the heat will be too high. You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.

I start on speed 2 of the KitchenAid (low speed) for about 30 seconds, then I increase to speed 4 (medium-low) and whip for another 2 minutes or so, and I finish whipping the meringue on speed 6 (medium) until done, which can take another 10 minutes or so.