John Myers
Several factors are decisive for the meringue topping on cake to be a success. In addition to the cleanliness of your kitchen utensils, the sugar content of the mass and stabilizers – such as lemon juice or salt – are important. The white splendor is crispy on the outside and wonderfully airy and fluffy on the inside.
This is how the meringue on cakes succeeds – tips for a perfect result
Is your meringue crumpling or the layer on your rhubarb meringue cake not crisping up? Thanks to these three tips, those baking annoyances will be a thing of the past.
- Only use absolutely clean utensils: even the tiniest bit of fat can inhibit the foaming of this fragile egg and sugar mass. So make sure both your bowl and your mixer or whisk are completely clean of any leftovers from previous products.
- Use enough sugar: The sweetener gives the meringue its stand. The general rule is: there are about 50 g of sugar for one egg white.
- Stabilize the mass additionally: Starch, vinegar or lemon juice stabilize the sugared beaten egg whites as they cause the egg whites to swell.
In addition to these meringue tips, another tip: To make your cake meringue crispy and fluffy, you can bake the meringue extra. Then put the result on your already finished currant meringue cake.
The perfect meringue – the basic recipe
Whether for your lemon tart with meringue or fruit slices: for the perfect meringue layer you only need two egg whites, a pinch of salt, a few drops of lemon juice, and 100 g of sugar. And this is how you work step by step:
- Beat the egg whites with salt and lemon juice.
- Meanwhile, gradually add the sugar until you get a firm and glossy cream.
- Using a tablespoon or piping bag, place the mixture in your desired shape on a baking tray lined with parchment paper.
- Place this in an oven preheated to 100 degrees for two hours. Then turn off the oven and leave the meringue top in the oven overnight without baking to dry. Finished!
Your homemade meringue will keep for several weeks if stored airtight.
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