How to Fold Meringue

A number of ingredients can be added to meringue after it is whipped.

Meringue is made from whipped egg whites, sugar and vinegar. The vinegar is added to help stabilize the meringue and make it easier to work with. Once the meringue has been whipped, the less movement you make with it the better. Adding ingredients into a meringue is done by hand with a spatula, as using mixing bowl or electric beaters can ruin the meringue.

Things You'll Need

• Rubber or plastic spatula

Instructions

1. Add 2 to 3 tablespoons of additional ingredients evenly over the top of the meringue. This can be anything from fresh fruit to lemon zest, depending on your recipe.

2. Insert the spatula into the meringue along the side of the bowl.

3. Lift the meringue from the side of the bowl and fold it over the ingredients. Work around the bowl, lifting and folding, until the ingredients are incorporated into the meringue.

4. Continue to add ingredients, 2 to 3 tablespoons at a time, until mixed thoroughly into the meringue.

Tips & Warnings

• When making meringues, allow the eggs to come to room temperature before beating. Cold eggs take longer to foam.

• You can use a wire whisk to beat egg whites into meringue if an electric mixer is not available.

• Meringue is best made in glass or stainless steel. Plastic bowls, although washed and dried, can retain minute amounts of grease, which can interfere with the egg whites as they foam.

References

• Science of Cooking: Why Do Egg Whites Foam?
• Joy of Baking: Pavlova