I did a lot of research into finding the perfect meringue recipe. As a general rule 50g of sugar per egg white is used. The addition of corn flour and vinegar ‘strengthens’ the egg white, making it more stable giving a more chewy fluffier marshmallow centre and the cooking time can be shortened.  Adding brown sugar gives an even chewier centre (however no more than half the total amount of sugar used should be brown).  Cream of tartar makes a sturdier meringue that is less prone to weeping and more tolerant to a higher cooking temperature.  This is why cream of tartar is often added to meringue when making puddings like lemon meringue pie. Continue reading “Valentine Cherry Meringues” →