Meringue is one of those pastry preparations that, by definition, is sweet. For egg whites to transform into a billowy and glossy meringue that bakes into a light and crispy shell with a perfectly marshmallow-y center, they’re beaten with an even greater weight of sugar (all that sweetness just means that meringue pairs best with unsweetened ingredients like tart fruit and toasted nuts). To reach maximum volume and stability the whites are first beaten on their own until foamy before any sugar is added. Then, to prevent weeping (when meringue releases a syrupy liquid), the sugar is added gradually so it has time to dissolve. The process requires some patience and attention, but it’s an essential technique that’s called upon repeatedly and to varying degrees so egg whites can lift and lighten preparations such as mousses, cake batters, and soufflés.
Can I …
Halve the recipe? Yes. Halve all of the above ingredient quantities and follow the recipe as written, beating the meringue in a clean medium bowl. Keep in mind that the smaller quantity of egg whites will whip faster.
Use a stand mixer instead of a hand mixer? Yes. Combine the egg whites, salt, and cream of tartar in a stand mixer fitted with the whisk attachment and proceed with the recipe as written, but note that the mixing times will be shorter because of the stand mixer’s superior power.
Make it without an electric mixer? Not recommended. While it’s possible to whip meringue by hand (it’s what they did before electric mixers, after all), it’s only practical to do so with a very large whisk and a copper bowl. Unless you have these items—or superhuman arm strength and stamina—I recommend using a hand or stand mixer.
This recipe was reprinted with permission from Claire Saffitz’s second cookbook, What’s for Dessert: Simple Recipes for Dessert People. Be sure to pre-order, and in the meantime, check out Claire’s YouTube channel for even more ideas.