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Best meringue to decorate cakes, cupcakes, or pastries. Easy to make and stable.

Tips for excellent meringue are straightforward: Use a metal bowl. Plastic ones catch smells and can transfer them to the meringue. The bowl must be very clean; grease residues limit how much egg whites rise. The egg whites must be at room temperature. But separating egg whites from yolks is easier while the eggs are cold. So I recommend separating them while cold and leaving the egg whites at room temperature.

You may use frozen and thawed egg whites, but they must be at room temperature.

This technique renders a very silky, shiny, and stable meringue. It does not dissolve or separate in the fridge. Of course, one must not push it. You can make it one day ahead.

You may also be interested in the recipe: Lucuma Tres Leches

Best Meringue to Decorate Cakes

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5 from 1 review

Print Recipe

Stable, luscious, and delicious.

Total Time: 45 minutes
Yield: 4 cups

Ingredients

Units

4 egg whites at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract, optional

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Instructions

In a large pot, place 5cm or 2″ of water and bring to a boil for a Bain Marie. Once it starts boiling, lower the heat to the minimum.
Put the egg whites, sugar, and vanilla (if used) in a metal bowl that fits over the pot to create a Bain Marie; the bowl CAN NOT touch the water. Using a wire beater, combine all ingredients.
Place over Bain Marie and stir continuously until the sugar has dissolved, 3-5 minutes. To make sure that sugar has dissolved, rub some of the mixtures between your fingertips. If you can’t feel any sugar crystal, it’s ready.
Remove from Bain Marie and start beating with the hand mixer at high speed until the meringue form and it is cold. About 10 minutes.
Use a piping bag or a spatula to decorate the cake, cupcake, or traditional Chilean pastries.