Meringue (usable for anything!)

a sweet and sugary meringue for dessert topping, cakes, cookies, and more! Please read the instructions and the tips (there are three tips!)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

🍨 Step 1: Separate the yolks from the egg! Get a dry bowl (even a drop of water can ruin this!) and separate the yolks from the egg. You can use a sieve! The two things that you should not even let a tiny bit of into your meringue are actually water and egg yolk! Please be careful!

Step 2

🍯 Step 2: Get a whisk (preferably electric!) Get a whisk and whisk till foamy. Add your sugar!

Step 3

🍰 Step 3: Whisk till glossy and peaky! Keep whisking at med-high. I know you might want to go high and finish fast, but doing that can ruin the meringue!

Step 4

🧁 Tip 1: Usages Done! You can make cakes, desserts, or even just use it as is for meringue cookies or pavlova.

Step 5

🥧 Tip 2: Quantity Don't use too much egg! Even one might be too much mixed with the batter for a Ramekin! Also, using too much will give it a very eggy taste (ive been there)!

Step 6

🍡 Tip 3: Save your yolks! I know you'd feel guilty for not using the yolks, but that can be fixed! You can be creative or just use it for custard or a creme caramel (flan/purin)!