How to Stabilize Meringue: Easy Tips and Techniques

Learn how to stabilize meringue with these simple tips using cream of tartar or lemon juice to achieve perfect results.

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To stabilize meringue, you can add an acidic ingredient like cream of tartar (1/8 teaspoon per egg white) or lemon juice (1/2 teaspoon per egg white) when beating the egg whites. Additionally, ensure the mixing bowl is clean and free of any fat or grease, and add sugar gradually for a more stable foam.

FAQs & Answers

  1. What can I add to meringue to make it stable? Adding cream of tartar or lemon juice can help stabilize meringue, ensuring it holds its shape during baking.
  2. How do I prevent meringue from weeping? To prevent weeping, make sure to beat sugar into the egg whites gradually, and use an acidic ingredient like cream of tartar.
  3. Can I use vinegar instead of cream of tartar for meringue? Yes, vinegar can be used as a substitute for cream of tartar for stabilizing meringue.
  4. What is the role of sugar in meringue? Sugar is crucial in meringue, as it helps create a stable foam and adds sweetness to the final product.