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Pipe and Bake

How to nail that final step for meringue kisses

1. Transfer meringue to a large pastry bag fitted with a piping tip. For easy meringue

transfer, place pastry bag in a large jar or glass and fold the bag edges over the lip
of the glass before spooning in meringue. Holding tip perpendicular to parchment
paper, pipe 1¼-inch-wide, 1-inch-high meringue kisses at least ½ inch apart on
prepared pans. Apply even, gentle pressure as you go along so you don’t push the

air out of the meringue.

2. Bake until dry to the touch, 45 minutes to 1 hour. Turn oven off, and leave

meringue kisses in oven with door closed for 1 hour. Consider the time you bake
the meringues as setting the shape, while the hour-long rest in the oven afterward
a period for the meringues to dry out. Don’t be tempted to open the oven during
this baking and resting period, as the sudden drop in temperature can cause your

meringues to crack. Remove from oven (meringues will peel off parchment without
sticking), and let cool completely on pans.

Meringue Diagnostics

Make sure to avoid these common mistakes that can turn meringue into meh-ringue

THE PROBLEM: CLUMPY MERINGUE THE PROBLEM:

THE SOLUTION: Use an acid (cream of tartar or lemon GRITTY
juice) and don’t overbeat your meringue. This isn’t an issue with MERINGUE
Swiss or Italian meringue, but French meringue can definitely

THE SOLUTION:
be overwhipped. When mixing your egg whites, before adding
Incorporate your sugar
the sugar, make sure you stop at soft peaks, as the sulfuric
properly. Perhaps you added the sugar too quickly or perhaps you
bonds in the egg whites will eventually start to form clumps.
didn’t wait for it to dissolve on the stovetop. Either way, sugar
And remember that insurance policy, cream of tartar? This is
and impatience lie at the heart of the gritty meringue problem.
what you’re insuring against. If your pantry is missing this key
Use extra-fine granulated sugar or castor sugar for your French

ingredient, don’t panic. Just ¼ teaspoon (1.25 grams) fresh lemon
meringue, and remember to be patient when adding it or cooking it.
juice, another handy acid that blocks sulfur bonds, can be used in
a pinch.
THE PROBLEM: STICKY MERINGUE

THE PROBLEM: WEEPING MERINGUE THE SOLUTION: Check your weather. If you live in Nevada,
congratulations! You live in the most arid state and have peak
THE SOLUTION: Calibrate your oven. All of our meringue kisses
weather for making meringue most of the year. If you live in a
are baked at 225°F (107°C), a nice low temperature that allows
rainier area (think Hawaii or the Deep South), it’s best if you
the egg white proteins to bake slowly. If your oven is running too
check your forecast before taking on meringue. Why? A wet
hot, the moisture in the meringue can be squeezed out rather than
climate, whether it’s through rain or humidity, will make your
evaporating, leading to weeping. This is can also be a particular
meringue gummy and chewy. The sugary surface of your meringue
problem with meringue-topped pies, when bakers add meringue
sucks up the moisture in the air like a sponge, making it sticky
to a too-hot pie. One other cause? Your sugar has not properly
rather than crunchy, no matter how long you bake it.
dissolved in the meringue.

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