How to Keep Your Meringue Fluffy

Fluffy meringue topping requires continual whisking or mixing prior to baking.

Meringue is a foam-textured layer of topping or filling that is often used in pies and other baked goods. You can make meringue by infusing egg whites with air in a stand mixer that provides ongoing whisking. Ingredients, the mixing process, oven temperature and cooking time affect the texture, fluffiness and taste of meringue. Make your own meringue topping fluffy by whisking it to create air bubbles that rise and coagulate while baking.

Things You'll Need

• Four eggs
• Stainless steel mixing bowl
• Stand mixer or whisk
• Sugar
• 1/2 tsp. cream of tartar

Instructions

1. Take fresh eggs out of your refrigerator. Tap an egg against the side of your bowl while cold because egg whites hold together and separate from yolks better at cold temperatures. Open the shell and inspect the egg for discolorations or a putrid scent. Discard imperfect eggs.

2. Hold one hand over the bowl. Pour the egg yolk and whites onto your hand so that your hand catches the yolk while the whites seep through your fingers into the bowl below. Repeat steps 1 and 2 for each of the four eggs required in your meringue recipe.

3. Cover your egg whites with a paper towel. Let the egg white sit out at room temperature for 15 to 30 minutes. Egg whites foam and fluff more when whisked at room temperature.

4. Set your oven to 350 degrees Fahrenheit. Prepare you pie crust and pie filling. Place the crust in your bakeware.

5. Pour your four egg whites into a metal mixing bowl. Metal bowls do not retain the oil and residue from previous recipes as other materials such as plastic do. Add 1/2-tsp. of cream of tartar to create more volume and fluffiness when mixing your egg whites.

6. Attach the whisk attachment to your stand mixer. Set your mixer to a low speed. Beat the egg whites on low speed until they become foamy. Stop the mixer.

7. Set your mixer to a medium speed. Add 1/2-tsp. of cream of tartar to add volume to your egg whites for fluffiness. Beat the mixture on a medium speed until soft peaks appear. Stop your mixer.

8. Set your mixer to a high speed. Pour in 6-tsp. of sugar gradually while mixing on high. Continue blending on high until the mixture forms stiff peaks and a smooth consistency.

9. Pour the hot pie filling into the pie crust. Remove your meringue mixture and spread it on top of the hot pie filling, making sure it covers the edges and top of the pie to prevent weeping. Place the recipe in the oven. Bake it for 10 to 15 minutes until the meringue appears golden and fluffy.

Tips & Warnings

• Follow the conversion of 1/8-tsp. of cream of tartar per egg white and 1 1/2-tsp of sugar per egg white.

References

• Food Network: Alton Brown's Lemon Meringue Pie
• Baking 911: Beat Egg Whites- Meringue