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A classic meringue is simple in nature: only a handful of ingredients and a few minutes required to put together.
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Need your egg whites to hold at stiff peaks for your meringues? All you have to do is start beating slowly, whether you are beating by hand or with a mixer. Then, build up the speed little by little, adding your extra ingredients, until you reach stiff peaks.
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By starting out slowly, you get to break up the protein in the eggs so that they get that foamy, fluffy base. Remember: your egg whites will not whip if even the smallest trace of yolk is in the mixture. Separate your eggs carefully to avoid this baking mishap!
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