How Do You Keep Meringues From Becoming Brown? #1 Best Advice

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Nothing beats the glossy white peaks of a well baked meringue, whether you’re baking pavlova, cake, or kisses. Yet, for many of us, this is easier said than done, and we often wind up with golden-brown meringues instead.

To overcome this, and after much trial and error, I’ve discovered a method for keeping meringues brilliant and white. Continue reading to learn more.

How to Stop Meringues Going Brown?

To preserve meringues white, dry them out rather than cooking them. This entails baking them at a low temperature of roughly 50F (10C) for many hours (or even overnight). Meringues become brown because they are exposed to too much direct heat in too short a period of time. Although they are completely tasty, they will not be the dazzling, blemish-free white hue of store-bought meringues.

What’s In A Meringue?

If you’ve ever attempted to make meringues at home, you know they may be more difficult to master than they seem in concept.

Even though they only just two or three ingredients, these finicky delights might fail for a variety of reasons.

Classic meringues are made using egg whites, castor sugar, and occasionally vanilla extract.

Having said that, the internet is rife with tips on how to make your meringues firmer, shinier, or sweeter by adding additional ingredients like cream of tartar.

In any case, your recipe won’t have much of an impact on their final hue.

It’s all about how you prepare them.

A ideal meringue will have a crispy outside and a soft, marshmallow-like inside.

To acquire their trademark white coloring, you must prepare ahead of time, since it may be a time-consuming operation.

How to Keep Meringues White and Stop Them From Turning Brown

Patience is the word of the game when it comes to crafting flawlessly white meringues.

When meringues become brown, it’s usually because they’re cooked at too high a temperature and too soon.

You don’t want to cook them at all, but rather dry them out for hours.

This technique removes all of the moisture from the meringues, giving them their distinctive crunch.

It also cooks them just enough to guarantee that the egg white component may be stored and eaten later.

How to Cook Meringues to Keep Them White

Preheat your oven on its lowest setting to keep the meringues white.

I propose 50F (10C) as the ideal temperature for this purpose.

You may also use your oven’s warming draw if you have one, which will not go much higher than this temperature.

Place your tray of meringues in the middle of the oven once it’s somewhat heated to ensure they dry evenly.

Then, let them to dry for the most of the day or night.

Since they will remain white, it may be difficult to determine when they are ready to be served.

Check to see whether they easily peel away from the baking sheet (or parchment paper) on which they are sitting.

If they’re still sticking, leave them in the oven for a little longer.

How Do I Know if My Oven is Too Hot for My Meringues?

If your meringues begin to create small beads of condensation, this indicates that they are baking rather than drying.

In other words, your oven might be overheating.

Another evident sign that your heat setting is too high is when your meringues begin to become golden brown.

Although not critical, this is not the preferred result for most meringue fans, who want their desserts to be white.

Remove the meringues from the oven, reduce the heat setting, and return them after they have cooled somewhat.

More Tips and Tricks for Making Perfect Meringues

Meringues, as previously said, may be finicky.

I’ve learned certain tactics and tips over the years to ensure that I get things right the first time.

That begins when I prepare them.

If you’ve ever made meringues, you’ll know that you need a clean bowl and mixer or your egg whites won’t firm up.

For the same reason, I always separate my egg yolks one at a time to ensure that no yellow gets in.

When adding the sugar, do carefully since the frothy egg whites can only tolerate so much density at once.

Cream of tartar adds a little more sparkle and helps them hold their shape.

Since the drying process takes time, I always make my meringues in quantity.

Pavlova shells and nests require more time to create than miniature meringue kisses, so plan ahead of time if you want to make that kind of dessert.

Conclusion to How To Stop Meringues Going Brown?

Meringues are a popular rich delicacy all over the globe, and they’re easy to prepare at home thanks to the few ingredients. But, we are often distracted by our need to have them done as soon as possible, which is why we frequently overbake them.

If you exercise a little patience, you can make perfect, dazzling white meringues. You’ll be dishing out enviably tasty delicacies that are nothing short of spotless in no time.

Frequently Asked Questions on How to Stop Meringues Going Brown?

Are There Different Types of Meringue?

Meringue comes in three varieties: Swiss, Italian, and French. They are all prepared using sugar and egg white as the fundamental components, but they are made in various ways. Most of us are familiar with the simple whipped and dried dish known as French meringues. Swiss meringues are prepared by heating them in a double boiler. Moreover, Italian meringues are produced using sugar syrup.

How Long Should I Whisk My Meringue Mixture?

Meringues should be whisked until firm peaks form. Begin on low and beat them for approximately one minute. Raise the mixer speed for another two to three minutes, or until the mixture is firm. This may take slightly longer or shorter depending on your mixer, but it is a decent ballpark estimate.


What piping tip is best for meringues?


Why did my meringues turn brown?

The temperature in your oven is too high.

‘Too high a temperature may cause the foam to rise and fracture, and a yellow-brown tint to emerge on the top of the meringue,’ advises Cher Loh, culinary co-ordinator at Good Housekeeping.

What are the 6 tips in making perfect meringue?

How to Effectively Make Meringue
To prevent salmonella illness, always boil egg whites while preparing meringues.
To create meringue, do not use packaged egg whites.
Make use of fresh egg whites.
Use room temperature eggs….
Never allow any yolk to enter the whites.
Egg whites should not be overbeaten.
More to come…

Should you leave meringue in the oven to cool?

Meringues may break as a result of an abrupt temperature shift. To avoid this, turn off the oven when the meringues are done but keep them inside until thoroughly cool.”

Should I bake or torch meringue?

You may use a torch to brown the completed mixture, or you can bake or broil it in the oven. The torch is more fun and possibly simpler for some, but in my view, oven browning is preferable; the meringue comes out warmer and crisper…with a toasted marshmallow flavor.

How do you keep meringue from browning?

Be careful to reduce the oven temperature soon after placing the meringue in the oven. If your oven has a top element, try if it can be switched off or place the meringue on a lower rack, since direct radiant heat from a top element might be generating the deeper color.

How do I get my meringue to stay white?

Next time, bake at 80°C (no lower), and extend the baking time. Additionally, bake the cookies in the lowest third of the oven. They become white at 90°C. Reduce the temperature to 175°FI if your cookies have a faint colour after baking. Meringues are typically baked at 200°F.

Why do my meringues not stay white?

If the meringues are copper-colored, the oven in which they were cooked was most likely too hot. The oven is warmed to 180 degrees Celsius in Nigella’s recipe, but it is then reduced to 150 degrees Celsius as soon as the meringues are placed in the oven, and this should be done immediately after closing the oven door.

What are the three rules for making a successful meringue?

Making Perfect Meringues
Cold eggs, hot start…
Weighing to go…
The race is won by the slow and steady…
Peaks that are flawless…
A sliver of an egg…
It’s oily good.
The finest bowl ever…
Solid and sturdy.
More to come…
•Jun 7, 2022

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