Secrets to making the perfect meringue dessert

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The coolest and most popular type of meringue is the classic crisp-on-the-outside, spongier-in-the-centre confection. These meringues, also known as pavlova meringues are easy to make and their texture is the best for loading on creams, fruits or chocolate. Pavlovas were supposedly named after Anna Pavlova’s billowy white tutu. The following recipe is essentially no-fail but luckily, if meringues don’t reach the height you want, you can break them up, mix them with whipped cream, raspberries or other fruit and it becomes Eton Mess, an old English dessert, as popular today as ever.

My Newest Pavlova Meringue Recipe

Serves 8

This makes a stunning dessert even without fruit. Make a ½ recipe for 4.

1 lemon cut in half

6 egg whites

1 cup plus 2 tbsp. sugar

½ tsp. salt

1 tbsp. white vinegar, lemon juice or rice vinegar

2 tsp. cornstarch

The meringue

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Trace a 9-inch circle on parchment paper and place on a cookie sheet.

Preheat oven to 300 F (150 C)

Rub your bowl with a lemon half. This is the game-changer in making meringues. The bowl must be spotlessly clean, and I find that rubbing it with a cut lemon before I start the meringue makes billowier, crisper meringues.

Add egg whites and beat until foamy. Add salt. Slowly add the sugar, beating constantly. When the mixture is thick, glossy and holds stiff peaks, quickly fold in the vinegar and sprinkle in the cornstarch. Beat for 30 seconds. Mixture should remain very thick.

With an ice-cream scoop, spoon scoops of meringue on the parchment sheet in the circle. They can touch each other. About 9 scoops should fill the circle. Place in oven. Immediately turn down the heat to 275 F (135 C). Bake 1 hour. After an hour, turn off heat and leave meringues to cool in oven for an hour. (I have left them all night with no discernible difference). They will look huge and decadent and give the impression of a wreath. Slide onto your serving dish.

The topping

Combine 1 cup lemon curd with 1 cup mascarpone, then lighten the mixture with ½ to 1 cup whipped cream or full fat Greek yogurt. Spoon onto the meringue. Melt 4 oz dark or milk chocolate and when liquid swirl over cream mixture with a fork. You can add fruit in the centre but no need.

Serves 8.

Tips

Meringues should be made on a day that is dry. Humidity is their enemy. It causes them to absorb water and lose their crispness.

If any egg yolk gets in the mixture the meringue won’t work. When you separate the eggs use 2 bowls. Add each egg white separately to the bowl and then into the beating bowl. (That way, if yolk gets in it only spoils one white.) If inadvertently some yolk trickles into the white, then try removing with a piece of eggshell.

Use room temperature egg whites (they beat up better) and fine granulated sugar because it makes a slightly firmer meringue. I prefer less sugar in my meringues because the texture is lighter. Instead of ¼ cup per egg white, the standard amount, I use 3 tbsp. (45 ml.) The mixture is ready for baking when it is thick enough to hold stiff peaks and is glossy white.

More easy-to-make meringue ideas

Lemon Meringue Cream

Crumble meringues into a wine glass or small jar. Top with lemon curd (store-bought or homemade), whipped cream or Greek yogurt. Garnish with some mint. Optionally add fruit in a layer or mix the lemon curd and cream or yogurt together before adding.

Chocolate Meringue Cookies

Make the classic mixture and pipe out small meringues. Melt chocolate and dip meringues into melted chocolate once baked.

Meringue Jelly Roll

Spread the meringue mixture into a rectangle on a parchment lined baking sheet. Bake at 350 F (180 C) for about 15 to 20 minutes or until light brown. Cool for an hour then roll up like a jelly roll with a filling of your choice.

Need some advice about kitchen life and entertaining? Send your questions to lwaverman@globeandmail.com.