How To Prepare Meringue Resep Simple

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Meringue, those delicate puffs of sweetness that melt in your mouth, seems like a restaurant dessert or a product of complicated baking techniques. But fear not! Meringue is surprisingly simple to make at home, requiring just a few basic ingredients and a little know-how. In this guide, we’ll break down everything you need to know to create these delightful treats, from gathering the essentials to troubleshooting any baking mishaps.


Resep Meringue Cookies  Bahan
Resep Meringue Cookies Bahan

3 large egg whites, at room temperature

  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • Pinch of salt (optional)
  • 1 teaspoon vanilla extract (optional)

  • Directions:

    1. Prep is Key: Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper. Ensure your egg whites are truly at room temperature for optimal volume. Cold whites won’t whip up as well. Separate the whites from the yolks carefully, making sure no yolk gets into the whites. Even a tiny bit of yolk can prevent the whites from reaching their full potential.

    2. Whip It Up: In a clean, grease-free bowl, using a hand mixer or stand mixer fitted with the whisk attachment, begin whipping the egg whites on medium speed. Once they become frothy and white, add the cream of tartar (if using). This helps stabilize the meringue and prevents it from weeping (releasing liquid). Gradually increase the speed to high and continue whipping until soft peaks form. Soft peaks will hold their shape when the whisk is lifted, but the tips will droop slightly.

    3. Sugar Time: Now comes the sugar! With the mixer still on high speed, slowly add the granulated sugar one tablespoon at a time. This slow incorporation ensures the sugar dissolves properly and creates a smooth meringue. Continue whipping until stiff peaks form. Stiff peaks will hold their shape straight up when the whisk is lifted. You can also test by rubbing a little meringue between your fingertips; it shouldn’t feel gritty from undissolved sugar.

    4. Flavor Boost (Optional): Once you’ve achieved stiff peaks, you can add a splash of vanilla extract for a touch of sweetness and complexity. Fold it in gently with a rubber spatula, taking care not to deflate the meringue.

    5. Shaping Up: Now comes the fun part – shaping your meringue! Spoon the meringue mixture onto the prepared baking sheet, creating whichever shapes you desire. Popular options include piped rosettes, dollops, or even meringue kisses (small piped rounds). Use a spoon or spatula to smooth out any rough edges.

    6. Baking to Perfection: Bake the meringue for 1-2 hours, depending on the size of your meringues. Smaller meringues will take closer to an hour, while larger ones may need the full two hours. The key is to bake them low and slow to dry them out completely, without browning. The meringues are done when they are crisp and easily lift off the parchment paper.

    7. Cooling Down: Once baked, turn off the oven and leave the meringues inside to cool completely with the door slightly ajar. This slow cooling helps prevent cracks.

    Nutrition Facts (per meringue kiss):

    Calories: 30

  • Fat: 0g
  • Carbohydrates: 8g
  • Sugar: 8g
  • Protein: 0g

  • Conclusion:

    Meringue is a delightful and versatile dessert option. It can be enjoyed on its own, sandwiched with whipped cream and fruit for a light and airy pavlova, or used to top pies and other treats. With a little practice, you’ll be whipping up these heavenly confections in no time!

    Frequently Asked Questions:

    1. My meringue isn’t getting stiff! What am I doing wrong?

    There are a few reasons why your meringue might not be stiffening up. Make sure your egg whites are truly at room temperature and free of any yolk contamination. Also, ensure your bowl and whisk are completely clean and grease-free, as any grease can prevent the whites from whipping properly.

    2. Why are my meringues weeping (releasing liquid)?

    Weeping can occur if the meringue is under-whipped or if the sugar hasn’t been fully incorporated. Ensure you’ve reached stiff peaks and that you’ve added the sugar gradually while continuously whipping.

    3. Can I use store-bought egg whites?

    While it’s not ideal, you can use store-bought pasteurized egg whites in a pinch. However, fresh egg whites will always yield the best results in terms of volume and texture.

    4. How can I flavor my meringue?