Meringue is a nice dessert that consists of only a few ingredients, so it usually seems that it's easy to cook it.
In fact, it's not always the case - you can still make a few mistakes that can ruin the recipe.
Here are some of them.
Moisture
Make sure that your mixing bowl and beaters are completely dry before you start beating the egg whites.
Any moisture present can hinder the formation of stiff peaks.
Egg Yolk Contamination
When separating the eggs, it's crucial to ensure that no traces of egg yolk end up in the egg whites.
Even a tiny amount of yolk can make it difficult for the egg whites to achieve the desired volume when whipped.
Insufficient Whipping
Under-whipped egg whites will not provide enough structure and may cause the meringue to deflate or weep during baking.
Over-whipping can make the meringue grainy or dry.
The goal is to achieve stiff peaks that hold their shape but still appear glossy and smooth.
Adding Sugar Too Quickly
Adding the sugar too quickly can result in a grainy meringue.
Improper Oven Temperature
It's best to bake meringue at a low to moderate temperature to allow it to dry out and set without browning excessively.
Sudden Temperature Changes
Avoid exposing the baked meringue to sudden temperature changes, such as taking it from a hot oven and placing it directly in a cold environment.
