How long does it take to make Meringue Topping?
For 3 egg whites, 1 cup (200 g) sugar: whip until foamy, then add the sugar gradually while whipping, about 5 more minutes, until the foam is white and very stiff.
Step by Step
| # | What to do | How long |
|---|
| 1 | Whip' the egg whites' on medium speed | — |
| 2 | Add the sugar one tablespoon at a time, without stopping the mixer, and whip about 5 more minutes | 5 min |
| 3 | Spread the meringue over the filling with a spoon, in swirls | 1 min |
| 4 | Scorch the top of the meringue with a torch | — |
How to Tell It's Done
- until it starts to foam
- until the foam is white, glossy and very stiff
- until it is completely covered
- until golden
Tips
- Whip egg whites in a clean, dry bowl, without a drop of yolk.
Common Mistakes
- The sugar goes in slowly, only after the egg whites are already foamy: sugar added all at once weighs down the foam, and the meringue never reaches full volume and gloss.
More Ways
- Pipe the meringue closely over the cold tart so it covers the whole surface (or spread it with a spoon in swirls), and scorch lightly with a torch or under a very hot broiler until golden.
The full recipe: Meringue Topping →
Recipes with Meringue Topping
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