Swirled Meringues
3 egg whites (100g)
1/2 cup (100g) granulated sugar
1/2 cup (57g) powdered sugar, sifted
pinch of fine salt
1/2 tsp vanilla
optional: freeze dried fruit powder, cocoa powder, other inclusions
1. Add the egg whites to the bowl of a mixer and mix on medium low until foamy.
2. Turn the speed of the mixer up to medium high and slowly add the granulated sugar one tablespoon at a time.
3. Continue mixing the egg whites until the meringue reaches stiff peaks and all the sugar has dissolved.
4. Add the powdered sugar, salt, and vanilla and fold together by hand until combined.
5. Optionally scoop some of the meringue into a separate bowl and mix in freeze dried fruit powder, cocoa, or other inclusions. After mixing in, marble the two meringues together.
6. Scoop the meringue onto a parchment lined baking sheet and bake at 250F (120C) for 1.5-2 hours depending on the size and your desired interior texture (longer for a meringue that is crisp throughout. shorter for a meringue that is softer on the inside).
7. Turn off the oven, leaving the meringues in so that they can slowly cool.
your Mer’s appearance and texture rely
on choosing the right balance of
granulated and powdered sugar granulated
sugar helps provide structure to a Mer
but using only granulated sugar can
leave some of this sugar undissolved the
result is a mer with a bumpy appearance
and a coarse interior this undissolved
sugar can also cause the mering to weep
over time powdered sugar on the other
hand dissolves quickly and evenly into
the mering the final mering is super
smooth but because powdered sugar
contains added starch using too much can
lead to a starchy taste to get the right
balance start by adding sugar to the egg
whites while mixing once the mering
reaches medium to stiff peaks fold in
the powdered confectioner sugar the
final mering has a smooth appearance
Airy texture and this time the little
bit of starch helps stabilize the mer
even further from here try different
flavors and add-ins
48 Comments
What about castor sugar?
If i made a meringue that looked like the first, I would weep too
…today I learned meringue is closer to a macaron cookie than whipped cream! I had no clue!
My only complaint with this is that you use different flavors to show the difference between powdered and granulated sugar. If you use the same flavor then we could have more easily seen the difference between the variable that we were looking at
Or you can use a little bit of lemon/vinegar
This is why I prefer to make Italian meringue. No starch needed and the sugar dissolves completely
What does Meringue taste like just by itself without any added flavours? What is the base flavour comparable too? 🤔
Alternatively, use a sugar syrup, or the Italian meringue method that fully dissolves the sugar in the egg white before whipping with mild heat.
I love you
I've learned from your channel that if there are two variations of a baking ingredient, it's best to go with both lol
Would using a mixer/grinder and semi powdering the sugar diy style give the same results?
This is why you should use caster sugar 😊
You can get powdered sugar that does not contain starch. The starch prevents the sugar from clumping, so pure powdered sugar should be sifted well before use.
I've never had a problem with granulated sugar not properly dissolving even when I've used raw and brown sugars. It's possible you're whisking the meringue too quickly or adding the sugar too much at a time. I was always taught that weeping was caused by whisking too fast as well. Is it possible that your meringues are weeping and your sugar isn't dissolved because you're whisking on too high of a setting. You also increase the risk of breaking your meringue by doing this.
If this proves a persistent problem, you could always make a swiss meringue instead.
What about caster sugar or sugar syrups?
I just used soft ball stage sugar
Simple
Use powdered sugar without starch!
OMG! Thanks so much for this! I love making meringues, but I always found that they turn out a bit gritty. Had no idea you could use powdered sugar. Gonna run and try this ASAP! 💛
I typically use caster sugar, I don’t know the science behind it though
This is good to know!
One PSA I can provide is: in regards to powdered sugar, you can make it by getting your refined sugar and putting it in a high power blender or spice grinder (way back, I think I used a magic bullet). It may not be as fine, but it will be devoid of starch and break up and lump that may have formed in you regular sugar too.
I don't want to knock your science and trials I'd just like to add my own anecdotal perspective that if you start adding the granulated sugar as soon as you start mixing instead of waiting till it's foamy there's a better chance it will fully dissolve. I am currently in pastry school and have made meringues multiple times most of them were made with granulated sugar, some of them were with cooked sugar syrups, and very few have been made with powdered sugar. That being said I love your content and I kind of wish I found it before going to pastry school, just have a little extra knowledge, because you have shown a lot of things I ended up learning there.
You can make your own powder sugar with the fine setting of a coffee grinder btw.
I like using caster sugar, or superfine sugar. You can make it yourself with a food processor.
Sooooo….just use baking sugar? You're massively overthinking this. This is exactly what baking sugar is designed for. Oh, also, adding a tablespoon of custard powder or corn starch will make your meringue and whipped cream much more stable.
I love these comparations! It helped me to improve my cooking skills so much
I didn’t know granulated sugar caused weeping. That’s probably what’s been happening with my pavlovas.
Wow.. this explains exactly what i struggled with. I was using only granulated sugar. Thank you
How do you make it not stick to the paper?
I don’t bake. Why am i watching this?
Nu vill jag ha maräng😫
I’d eat all three
Well if you powder the sugar yourself yhen thete won't be any starch, would that effect it differently?
Conclusion- sugar is yummy, don’t sniff it that hurts
Yummyyy
Now I want it…. But I never skilled to make merengue
I want to eat em all
I’ll have to commend you on your baking knowledge cause how do you know this much😅
jojo siwa looks like a mix of draco malfoy and pennywise
How about of you get the granulated sugar and make it a syrup, it will be like a italian meringue
What about using homemade powdered sugar aka sugar in a blender?
Why does America feel the need to add anything to everything? What’s wrong with icing sugar just leave the damn thing alone, no starch is needed
Can you just take granulated sugar and put it in a food processor? Benefits of powdered sugar without the starch?
What if you grind your own powdered sugar so it doesn't have added starch?
Couldn't you just crush your own sugar in a mortar…?😅
But how much 🤔?
Again. You shouldn’t be bearing this load by yourself. Send all the meringues to me and I will sort it all out for you.
U can also just use castor sugar that's a lot finer and will dissolve completely. The French meringue is the easiest method that can have this problem, but to prevent it u can use the Italian meringue method that is to melt the sugar first into a syrup (with a little water) and then pour it into the egg whites while mixing.
This is the first time ive heard about added starch in powdered sugar, is this an american thing? Genuine question
Or you can hust grind it yourself and it wont have extra star h