The Magic of Meringues
The New York Times
Don’t be intimidated by this marvel of food science: It’s much easier than you think to get the lofty egg whites of your dreams. Melissa Clark explains.
There are few transformations in cooking as miraculous as turning an egg into a meringue.
With only some sugar, air and a small amount of effort, a bowl of modest egg whites can become extravagantly glossy and puffed, ready to dress up all manner of swoopy, fancy confections — festooned on cakes, piped into pavlovas and kisses, or swirled onto pies.
While it may seem difficult, making meringue is a whole lot easier than you might think. Any home cook with a set of electric beaters — or a balloon whisk and perseverance — can whip one up in a matter of minutes. It’s well worth the work, whether you’re looking to impress your friends and family, your sweetheart on Valentine’s Day or yourself any time you crave something sweet.
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