Add Sugar After Whisking for a Fluffier Meringue
The meringues are delicious, but only if they are fluffy, fluffy, and sweet, so add the sugar after adding the eggs and whisking. This is an easy way to get the fluffiest meringue possible.
You might think it’s best to add all the ingredients before whipping the meringue, but Dana Cree, writes in Lucky Peach, explains why this is not the case:
If you add sugar before the eggs are frothed, it will prematurely bond with the proteins and limit their ability to trap air. If this happens, your meringue will be as thick as marshmallow soup, if it existed. To avoid this, beat the egg whites to full volume, retaining as much air as possible, until they are eight times their original size and hold the medium peaks. Then and only then add the first small serving of superfine sugar.
By doing this little tweak, you get a lighter meringue, and it will definitely show up in your desserts. To learn more about how to improve your meringue, follow the link below.
How to make a meringue | Happy peach