Meringue Kisses & Lollipops

Being at our altitude can make meringues a challenge! Here are some tips & tricks to help you make perfect meringue, everytime!

1. Make sure your mixing bowl is clean and dry.

2. Wipe your bowl and beaters with white vinegar and let dry. This will help remove any residue and fats that may be present on the surface of the bowl.

3. After melting the sugar over the double boiler, make sure to wipe down the outside so that you do not get any water into your meringue.

4. DO NOT get any yolk in the egg whites. Even the smallest amount will keep your meringue from whipping up and getting fluffy.

5. For high altitude: try to only use the medium to medium high setting for whipping your meringue. If needed at the last few minutes, turn up to high. This will help not make air pockets in the meringue, which can collapse while baking.

6. Try to pipe quickly and efficiently to get the meringues into the oven as quickly as possible. This will help them not to melt/fall on your tray. Also, make sure to press out any air bubbles in the bag so that they don’t come out while you are piping.

7. Open the oven door just once to place the meringues into the oven, then do not open it again until AFTER the oven has been turned off and the meringues have fully cooled. This will give you a perfect finish without cracking and falling.

8. Do not cover your meringues to store. I like to keep them in my microwave so that it is airtight, but not covered.

9. Remember – the thicker you pipe, the longer that they will take to bake and dry out. If you pipe a very thick meringue up the cook time.