While meringue can understandably feel like a daunting dish, it doesn’t have to be. In this post, you’ll not only learn how to make meringue and some common ways to use it, but how to avoid common mistakes and answers to frequently asked meringue questions.
Ah, meringue. My first baking nemesis.
When I was in early middle school, I wanted to learn how to make meringue. And my mom, being the trusting person she is, made the mistake of giving me full reign of the kitchen to do so.
I don’t remember exactly what went wrong, but what I do remember is that they came out runny. And somehow it didn’t register in my pre-teen mind that it wouldn’t be a good idea to load that runny ooze into a piping bag and try to pipe it anyway.
It. Got. Everywhere.
The counters. Down the front of the sink. Somehow up the cabinets above the counters.
I’ve made meringue many times since then, and messed them up man a time before finally nailing the process.
So today I’m sharing not only my go-to recipe and how to make it, but a plethora of my meringue mistakes and how to avoid them.
My kitchen no longer looks like someone murdered the Stay Puff Marshmallow man and yours doesn’t have to either.
