To produce thick and glossy meringue, follow these essential steps and tips:
Choose the right equipment: Use a clean, dry, and grease-free bowl. Ideally, use a metal or glass bowl instead of plastic, as residue from previous use or plastic material can hinder the meringue's stability.
Use fresh eggs at room temperature: Fresh eggs at room temperature tend to whip up better than cold eggs. Separate the egg whites carefully, ensuring no trace of egg yolk gets into the whites, as even a tiny amount of fat can interfere with meringue formation.
Start with clean beaters: Make sure your electric mixer beaters are clean and free from any grease or residue.
Begin with low speed: Start mixing the egg whites on low speed to break them up gradually.
Add cream of tartar or vinegar: To stabilize the meringue, add a small amount of cream of tartar or a few drops of white vinegar to the egg whites at the beginning of whipping. This helps maintain the structure of the meringue and produces a glossier result.
Gradually add sugar: Add the sugar gradually, a tablespoon at a time, while the mixer is running on medium speed. Adding the sugar slowly allows it to dissolve more effectively and results in a smoother meringue.
Beat until stiff peaks form: Continue beating until stiff peaks form. Stiff peaks are achieved when you lift the beaters, and the meringue stands up firmly without collapsing.
Test for sugar dissolution: To check if the sugar has dissolved completely, rub a small amount of the meringue between your fingers. If it feels grainy, continue beating until it becomes smooth.
Do not overbeat: Be cautious not to overbeat the meringue, as it can cause the egg whites to separate and the texture to become grainy.
Bake immediately: Use the meringue immediately after whipping. If you let it sit for too long, it may lose some of its volume and glossiness.
By following these tips and steps, you should be able to produce a thick and glossy meringue that holds its shape well and adds a delightful touch to your desserts.