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I see a lot of people mess up their meringue by adding sugar too fast
I've noticed a bunch of pictures here where the meringue looks grainy or flat. The problem is almost always adding all the sugar at once. You need to add it a spoonful at a time after the egg whites are foamy. I learned this the hard way after three failed pavlovas. My last one, made just yesterday, turned out perfect because I took five minutes to slowly add the cup of sugar. The texture is completely different. Has anyone else found a different trick that helps with meringue stability?
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grantp141mo ago
Yeah, that slow sugar thing is a total game changer. I also make sure my bowl and beaters are spotless, like no grease at all. A tiny bit of cream of tartar right at the start helps a ton too. It just gives you way more room for error and the peaks get so stiff.
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