The Meringue Girls’ secret to the perfect meringue
It takes just two basic ingredients to make meringues – egg whites and sugar – yet they’re notoriously hard to get right. We went to a masterclass with the Meringue Girls arranged by Rangemaster and took the opportunity to quiz them on how to reach meringue perfection.
|Taste the rainbow: the Meringue Girls’ amazing selection of flavoured meringues|
Alex Hoffler and Stacey O’Gorman are the Meringue Girls. They’ve made their name from creating meringues in a rainbow of colours and a variety of Willy Wonka-esque flavours such as watermelon, coconut, gin and tonic, and lavender. The girls’ beautiful sugary creations are stocked in Fortnum & Mason and Selfridges and their high profile clients include Vogue, Jimmy Choo and H&M. Who could be better qualified to solve all those common meringue-making mishaps?
|Meet the Meringue Girls: Alex Hoffler and Stacey O’Gorman|
The problem: my meringues are cracked
The fix: Alex: “The are a few reasons why this happens. You may have opened the oven door while they were cooking or, if you flavoured the mixture, you could have added too much liquid. Meringues can crack because of the sudden change in temperature. To prevent this happening, turn the oven off when the meringues are cooked but leave them inside until completely cool.”
|Alex with the balloon whisk of their treasured KitchenAid|
The problem: my mixture won’t stiffen or increase in volume
|Smooth, shiny and stable. Have you ever seen meringue mixture so perfect?|
Preheat the oven to 200˚C/fan 180˚C/gas 6. Line a roasting tray with baking paper, pour in the caster sugar and put in the oven for about 5 minutes until the edges are just beginning to melt.
|The secret to the Meringue Girls’ success|
If in doubt, feel a bit of the mixture between your fingers. If it’s still gritty, keep whisking at full speed until the sugar has completely dissolved and the mixture is smooth. The bowl of mixture should be cool to the touch.”
So there you are: your foolproof guide to the perfect meringues. Now you know the secrets, go forth and let your creative juices flow by experimenting with different flavours and colours. The possibilities are endless!
Our favourite meringue recipes:
- Our show-stopping Caramelised clementine and pomegranate pavlova makes a spectacular centrepiece at Christmastime.
Subscribe to our magazine
Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membershipSubscribe