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Ingredient
Meringue
Introduce
Chef :
Ryan GoodwinMeringue
Meringue can be a little temperamental. If you get any kind of fat in your egg whites, they won't want to foam. Contamination is more likely if you use a plastic bowl, handle the egg too much, or if you break a yolk as you separate your eggs. Also, too much humidity can have a similar foam-killing effect.
Cooking instructions
* Step 1
With an electric mixer on medium speed, beat egg whites until foamy.
* Step 2
Continuing to beat on medium speed, gradually add sugar.
* Step 3
Beat to desired texture. The shape of the peak when the beaters are withdrawn is a common indicator of texture used in most egg white recipes.
* Step 4
Soft Peaks - Peak curls over when beaters are withdrawn.
* Step 5
Stiff Peaks - Peaks stand straight up when beaters are withdrawn.
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