Lesson 1- Whipping Egg Whites (Meringue)

by Michael Lim

Meringue (beaten egg white) is actually made from protein and sugar, with possibly a little starch. These can be used to make delicious meringues cookies, and also crispy sweet bases for tarts or tartlets, or attractive garnishes.

Preparing meringue is not that much work, but there are a few useful tips, that certainly will help you to succeed. For example, all tools used, bowl, whisk, including those hand mixer or stand mixer, must be absolutely grease-free. It is also important that the egg yolk and egg white are well separated. If only the slightest bit of egg yolk runs into the egg white, the egg whites are no longer usable. The granulated sugar used should be as fine as possible so that the crystals dissolve well. The egg white is beaten firm enough to form stiff peaks when the whisk is lifted from the beaten egg white.

The determining factors for a successful meringue are also base on whether the egg is fresh and in room temperature, apart from the fat-free utensils.

Egg white (protein) can be whisked with a whisk or with an electric hand mixer, or stand mixer.

With A Whisk
Place the egg white in a fat-free bowl. First beat the egg white with a whisk without sugar, beat until it is light and fluffy. Add in half of the sugar slowly while whisking continuously. Then add the rest of the sugar.

With Electric Hand Mixer/Stand Mixer
In theory, when making meringue with the hand mixer or stand mixer, start at the lowest speed and slowly increase the speed. While adding the sugar, switch back to the lowest speed, finally beat the meringue on the midium speed. In practice, you can just add the sugar directly into the egg white and start beating at high speed till it forms stiff peaks.