Making Meringues From Scratch
29th November 2019 - New Experience Number 27
Making meringues from scratch is something I now have a new found respect for.
Not only is it a great skill to master to be able to enjoy sweet desserts such as pavalova or Eaton Mess, it’s also it’s also a great workout for the arms if you don’t have a whisk, as my puny biceps discovered.
I enjoy a meringue, I wouldn’t say I’m a huge fan, it’s not something we regularly consume in our household and when we do it’s always shop bought and pre-prepared.
Always on the look out for things to try that I’ve never done before, I decided to have a go at whipping some up as one of my 52 new things in the year.
The History Of The Meringue
The exact origin of meringues is not clear. There are claims that a Swiss pastry chef called Gasparini invented them in either the 1600s, or 1720. He lived in the town of Meiringen, which gave the light and fluffy treats their name.
However, there is a book of recipes from the 1600s by Lady Elinor Poole Fettiplace (fabulous name), from Gloucestershire which included ‘White Biskit Bread’ which appears to use similar ingredients and follow a similar method to that which we use now to make meringues.
The first time the word meringue actually appeared in print, was in a 1692 cook book from French chef François Massialot, who served up a veritable feast of culinary delights to many notable people during his time.
Since then, the meringue has developed into three main types. This was news to me, as I just thought a meringue was a meringue, but there are Italian, Swiss and French meringues – it’s all down to the method by which they are made.
Finding A Recipe For Making Meringues From Scratch
I knew very little about making meringues except that it needed a lot of whisking, and that people often hold the bowl upside down over their head as proof of the perfect consistency.
I found a recipe on the trusty BBC good food site which had the prep time of 30 minutes and very few ingredients.
On my next trip to the supermarket I picked up the three ingredients listed;
- caster sugar
- eggs
- icing sugar
It wasn’t until it came to actually making the meringues that I realised I was missing a key ingredient. Not the edible kind, but equipment. An electric whisk. I wasn’t going to let this be a barrier, besides, I’d already cracked my eggs. I had a fork, a fine substitute surely?
A Little Bit Of Whisking
The first part of the recipe was to whisk 4 large egg whites so that they stood up in stiff peaks. I thought that this wouldn’t be too hard to do by hand. Would it?
The Other Half left me in the kitchen whilst he went to visit his folks, and when he returned 50 or so minutes later, I was still whisking! My face was red from the exertion and my arm was turning limp as it tired from the prolonged effort. The Other Half very kindly took over for me for with a renewed sense of vigour. Between us we got those egg whites into peaks we were proud of.
The Method Of Making Meringues From Scratch
The next steps were much easier in comparison and involved slowly beating in the caster sugar, followed by folding in the icing sugar. The mixture began to take on a different consistency.
Finally, much later in the evening than anticipated, I scooped dollops of the mixture on to the baking paper and put the uncooked meringue blobs in to the oven.
Eventually, about four hours since breaking the eggs, the meringues were cooked. I left them to cool and went to bed.
The Taste Test
We didn’t get to sample our home made meringues until after dinner the next evening. They looked pretty good, even if I say so myself. Served alongside some strawberries and ice cream, the spoon satisfyingly cracked into the crisp crunchy outside.
They were satisfyingly scrumptious. Possibly made even more delicious because we knew just how much time and effort had gone into their creation. They had a firm crunch on the outside, and a sweet, chewy and gooey centre.
Whilst they had been more time consuming to make than I’d thought they would be, they were absolutely worth the wait.
Would I Try Making Meringues From Scratch Again?
Absolutely! I have since invested in an electric whisk, so the process should be much more straight forward!
There are also lots of flavourings and colourings that you can experiment with during the meringue creation, and I’m certainly going to be trying some of those out in the future when we’re hosting a special occasion.
Want To Try It Yourself?
- There are lots of recipes for meringues, so why not find one that you feel comfortable following when you first give this a try.
- I used the BBC Good Food recipe for the Ultimate Meringue
Cost Of Experience
- You only need 3 ingredients to whip up these delectable delights.
- If you need to buy them from scratch it will cost around £4.60
- The price will vary depending on where you shop.
Recommendations
- Use a whisk! It’ll cut down on how long it will take you to make them if you’ve got a hand whisk. If you’ve got an electric whisk it will be even easier!
- Cover up. It’s easy to get messy when you’re whisking, so pop an apron on if you’ve got one.
- Find out more. If you’re interested in the history of the meringue, Milk and Honey have a lot of information on their site, and Flourish Baking Company also delve into the past of the treat.
- Take pictures. I’d love to see how you get on if you’ve never made meringues before and you decide to give it a go.
The meringues look fantastic! That’s impressive you were able to whisk the eggs by hand. That’s good you have since bought an electric whisk.
Thanks Karalee :o)
The whisking was so tiring! Definitely worth it, but I’m glad it will be easier next time!
Thank you so much for reading and taking the time to comment, I really appreciate it, Sally x
Making meringues is definitely a skill and these look amazing! I’m trying to get back into baking this fall, so I’ll have to give this a go. Thanks for sharing!
I hope you’ve got a whisk – it’ll definitely make it a lot easier! I love a bit of baking as the nights draw in too. I’d love to know how you get on if you give it a go. Good luck!
Sally :o)