MY 3 BEST TIPS FOR PERFECT MERINGUES Meringues, those delightful, airy treats, can be a bit tricky to perfect. Here are my 3 best tips for perfect meringues!

1. Fresh Eggs Are Key
It all starts with the eggs. Use fresh eggs and separate the whites carefully from the yolks. Even a small amount of fat or yolk in the whites can hinder whipping.
To ensure your eggs are fresh, crack them one by one into a separate bowl before adding them to the mixing bowl.

2. Clean. Grease Free & Dry Equipment
One of the biggest challenges in making meringues is moisture. Make sure all your equipment, from bowls to beaters, is thoroughly clean and dry.
Even a slight amount of moisture can cause meringue failure. Degrease with a little bit of lemon juice. Ideally, use a glass or metal bowl, as plastic tends to retain fat.

3. Start Low, Finish High
Begin beating the egg whites at a low speed and gradually increase it.
This helps create stable air bubbles in the meringue.
Add sugar after the whites have become foamy, and continue beating until stiff, glossy peaks form.
Don't rush this process; patience is key to a perfect meringue.

I share more meringue tips and recipes on my website so don't forget to check out www.smallfarmfood.com if you want to bake meringues.

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