Crunchy meringues consist of French meringue that’s been baked slowly in the oven for a few hours. This low-and-slow baking method allows them to crisp up without browning. However, they usually end up losing their pure white colour and take on a creamier hue. Why is that?
This is due to the fact that even low baking temperatures (from 200° to 225°F / from 95° to 110°C) can be too hot and promote browning. And French meringue is not stable enough to be baked at an even lower temperature.
The technique
The solution is to make crunchy meringues using an Italian meringue. This type of meringue is much more stable because it’s already cooked thanks to the hot sugar used to make it. All that’s left to do is bake them in the oven at the lowest possible temperature. For most ovens, that’s 170°F (75°C). Bake the meringues in the oven for four hours, depending on their size. Then let cool in the oven for several hours or overnight. They’ll remain as white as snow!
Read the articles below for more tips and tricks on meringue:
Christina Blais
For Christina Blais, explaining food chemistry to the masses is as simple as making a good omelet. Holding a Bachelor and Master degree in Nutrition, she has been a part-time lecturer for over 30 years in the Department of Nutrition at the Université de Montréal, where she teaches food science courses. She has been sharing the fruits of her experience with Ricardo since 2001, during his daily show broadcast on ICI Radio-Canada Télé. And diehards can also read her Food Chemistry on our website. You can follow her on Facebook at @Encuisineavecchristinablais.
