Yes, you can make meringue on a weeknight! Get Australian cookbook author Odette Williams' tips for mastering meringue and turning it into easy individual desserts.
, or a combination of the two is never a bad idea. In the cooler parts of the year, I'll make individual meringues, their batter swirled with chocolate or ground hazelnuts before baking. I'll plop some Nutella or chocolate whipped cream on top and serve chocolate shavings and poached fruit on the side.
Avoid letting any egg yolk—even a small amount—into meringue batter, which can also deflate it. I learned from Shirley O. Corriher's bookto use the three-bowl method to separate the eggs. Crack the egg and drop the white into one small bowl, and if the yolk didn't break, and the white is uncontaminated, transfer the white to the mixing bowl for beating. If it gets contaminated, save it forMeringue deflates and won't stay crisp in humidity.
Be careful not to overbeat the egg whites. This can rob too much of the moisture from the meringue, and it will not expand as much in the oven. If the egg whites start to look lumpy instead of glossy and smooth, they've been overbeaten.
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