Hi Bold Bakers! Meringues have very few ingredients, but for how delicious and simple they are, people are a little timid when it comes to making them. But making perfect meringues, with a crunchy exterior and an incredible marshmallow-like center, takes little more than some patience and maybe a few helpful tips! Already have an account? I recently shared my 5 simple steps to making the Perfect Pavlova, a dessert that I’m so happy is becoming more and more popular around the world! It’s one of my favorite desserts, and one I got to enjoy a lot in Ireland. I even got to convert Kevin into a believer with that recipe — he previously thought a pavlova was a hat! Meringues are just the mini-version of a pavlova. I top these homemade meringues with an irresistible peach and raspberry compote but feel free to use any seasonal fruit.
What Are Meringues?
Meringues are a dessert made with simple ingredients: whipped egg whites, sugar, and an acidic ingredient — in this meringue recipe, I use white vinegar. If you’ve only had storebought ones, you’ve likely written them off as chalky, but meringues should be airy and light, with a crispy exterior. Sometimes a flavoring is added, like vanilla, but I like to keep it simple by topping with a fruit compote and whipped cream.
What You Need To Make Meringues with Peach and Raspberry Compote
Measuring Cups and Spoons An electric stand mixer or a hand mixer Cookie sheet Parchment paper Saucepan
How To Make Meringues with Peach and Raspberry Compote
By following these few steps, and keeping my 5 tips in mind, you’ll be able to achieve a perfect meringue every time (and don’t forget to get the full recipe with measurements, down below)! To make the Peach and Raspberry Compote:
Gemma’s Pro Chef Tips For Making Meringues
Use egg whites that are room temperature; they will whip up much better than straight from the fridge. Fresh eggs are also ideal; they will hold the air better. Use cornflour (cornstarch) to help stabilize egg whites. It helps prevent weeping, but less is more here. Too much cornflour can make the meringues chalky. One teaspoon per egg white is generally a good amount. White vinegar also helps stabilize the egg white foam and prevents the mixture from splitting. Go slow when adding your sugar, spoonful by spoonful, once your meringue forms soft peaks. Patience is key! Cracking is normal, but to help prevent it avoid drastic temperature changes. Keep your meringues in the oven after baking to slow the cooling process. Humidity is not meringues friend — avoid making this recipe on very humid days.
How To Store Meringues with Peach and Raspberry Compote
You’ll want to enjoy your meringues with the whipped cream and fruit compote either after you assemble them or keep them in the refrigerator and enjoy within a day. Because of the soft texture of the meringues, the whipped cream and compote will cause it to soften and lose crispness.
Make Desserts!
Perfect Pavlova Ultimate Cream Cheese Brownies Swiss Meringue Buttercream Frosting No-Bake Lemon Meringue Cheesecake
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below the video!
