Meringues look great and are perfect for the Christmas tree as well as for the coffee table. Here are a few tips if you want to make meringues yourself:
Airy meringues
To make meringues nice, high, and airy, stir a little baking powder into the room-temperature egg whites before beating them until very stiff with the sugar.
Stable meringues
To make meringues larger and more stable, add 1 tsp of lemon juice for every 3 egg whites.
Use parchment paper
It is best to always pipe or spread the finished meringue mixture onto a baking sheet lined with parchment paper.
Meringue topping for cakes
Sugar
To prevent the meringue topping of a fruit cake from sticking to the knife when cutting, sprinkle it with a little sugar just before it turns brown.
Hot water or fat
Another option is to always grease the knife or dip it in hot water.
Extra tip:If the meringue topping is already baked golden brown, turn off the oven and open the oven door just a crack (simply wedge a wooden spoon between the stove and the door). This allows the casserole to cool down slowly and prevents the meringue topping from cracking.
Read also: Christmas cookie recipe: Wind rings/meringue rings
Photo by Sabine, meinhaushalt.at
