How do you make meringue crisp?

Making meringue crisp is all about finding the right balance of ingredients and technique. Here's a breakdown:

Ingredients:

* Fresh eggs: Use eggs that are as fresh as possible. Older eggs have a higher pH, making it harder to achieve stiff peaks.

* Room temperature eggs: Room temperature eggs whip up faster and more easily.

* Sugar: Granulated sugar is the best choice for meringue. Superfine sugar dissolves faster, but it can make the meringue too soft.

* Cream of tartar: This acidic ingredient helps stabilize the egg whites and prevents the meringue from collapsing.

Technique:

1. Clean bowl and beaters: Make sure your bowl and beaters are completely clean and grease-free. Even a tiny bit of grease can prevent the egg whites from whipping properly.

2. Separate the eggs carefully: Separate the yolks from the whites, making sure no yolk gets into the whites.

3. Whip egg whites slowly: Start whipping the egg whites on low speed until foamy. Then gradually increase the speed to medium-high.

4. Add cream of tartar: Once the egg whites start to form soft peaks, add the cream of tartar.

5. Gradually add sugar: Add the sugar gradually, a tablespoon at a time, while the mixer is running. This ensures the sugar dissolves properly and the meringue is stable.

6. Whip until stiff peaks form: Continue whipping until the meringue forms stiff peaks. The meringue should be glossy and hold its shape when you lift the beaters.

7. Avoid over-whipping: Over-whipping can make the meringue dry and crumbly. Stop whipping as soon as stiff peaks form.

8. Bake at a low temperature: Baking the meringue at a low temperature (200°F/93°C) for a long time ensures that the meringue dries out completely and becomes crisp.

9. Let it cool completely: Once the meringue is baked, let it cool completely in the oven with the door slightly ajar. This will help prevent condensation from forming on the meringue.

Tips for Crisp Meringue:

* Add a pinch of salt: This helps to enhance the flavor and stabilizes the meringue.

* Use a piping bag: Piping the meringue onto a baking sheet helps to create a uniform shape and prevents the meringue from spreading too much.

* Use parchment paper: Baking the meringue on parchment paper prevents it from sticking to the baking sheet.

* Avoid drafts: Keep the oven door closed while the meringue is baking. Drafts can cause the meringue to crack.

Remember: The key to making a crisp meringue is to be patient and follow the recipe carefully. It takes time and attention to detail, but the results are worth it.