Uploaded January 2015 | Updated September 2026, 3 weeks ago
In this video, I demonstrate how to make hard meringues - and by "hard", I definitely don't mean "difficult"! "Hard meringue" is simply the technical term for the type of meringue that bakes up crisp and ethereal with great definition, making it ideal for decorative cookies, shallow tart shells, and even larger 3-D dessert baskets, like the ones I'll be sharing in my next video. But before we venture into that project, sit back and soak up all the essential technique details - and a couple of easy Valentine sweets along the way!
IF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. Or help support my channel by making a small donation (just click on the button on the right of my channel home page). It is only through your support that I can afford to make more videos. THANK YOU!
HARD MERINGUE RECIPE:
. 4 large egg whites (about 4 to 4 1/2 ounces or 113 to 127 g)
. Water-based food coloring, to your desired hue (I usually add a few drops Chefmaster liqua-gel coloring for a pale hue)
. 1/4 teaspoon cream of tartar
. 1 cup (about 7 ounces or 198 g) ultra-fine or superfine sugar
. 1 1/2 teaspoons cornstarch (optional)
. Extract (or non-oil-based flavoring), to taste
Special Notes:
. Important correction to comments and graphic in video: A hard meringue has an egg white to sugar ratio of 1 (ONE!) white to 4 tablespoons sugar; whereas the soft meringue ratio is closer to 1 (ONE!) white to 2 to 3 tablespoons sugar. The recipe above is accurate! So sorry for any confusion my slip of the tongue may have created.
. I find the meringue ends up with better definition when I use cold whites from the refrigerator, and closer to 4 than 4 1/2 ounces egg whites.
. Ultra-fine or superfine sugar is finer than regular granulated sugar, but coarser than powdered (aka confectioners') sugar; I do not recommend substituting either regular granulated or powdered sugar for the superfine sugar in this recipe.
Method: Please refer to the video.
RELATED LINKS:
Modeling Chocolate/Fondant Ribbon-Making video: tinyurl.com/qgnsyfp
Superfine Sugar source (one of many, but what I use): chsugar.com/sugar/detail/bakers-sugar
Crystallized Rose source: fancyflours.com/product/sugared-edible-roses/s
TO PURCHASE MY 4-HOUR DVD COOKIE DECORATING COURSE, MY BOOKS, OR APP:
juliausher.com/store
NOTE: My DVD was discontinued on November 1, 2014. Select videos will be migrated to YouTube over time, but my app will remain the only place where you can still purchase/see all 15 videos in my original DVD series.
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
cookieconnection.juliausher.com/home
TO HANG OUT WITH ME ON THE WEB:
Facebook: facebook.com/JuliaMUsherFanPage
Twitter: twitter.com/JuliaMUsher
Pinterest: pinterest.com/juliamusher
Google+: plus.google.com/+JuliaMUsher1/posts
CREDITS:
Music by: Kevin MacLeod, incompetech.com
In this video, I demonstrate how to make hard meringues - and by "hard", I definitely don't mean "difficult"! "Hard meringue" is simply the technical term for the type of meringue that bakes up crisp and ethereal with great definition, making it ideal for decorative cookies, shallow tart shells, and even larger 3-D dessert baskets, like the ones I'll be sharing in my next video. But before we venture into that project, sit back and soak up all the essential technique details - and a couple of easy Valentine sweets along the way!
IF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. Or help support my channel by making a small donation (just click on the button on the right of my channel home page). It is only through your support that I can afford to make more videos. THANK YOU!
HARD MERINGUE RECIPE:
. 4 large egg whites (about 4 to 4 1/2 ounces or 113 to 127 g)
. Water-based food coloring, to your desired hue (I usually add a few drops Chefmaster liqua-gel coloring for a pale hue)
. 1/4 teaspoon cream of tartar
. 1 cup (about 7 ounces or 198 g) ultra-fine or superfine sugar
. 1 1/2 teaspoons cornstarch (optional)
. Extract (or non-oil-based flavoring), to taste
Special Notes:
. Important correction to comments and graphic in video: A hard meringue has an egg white to sugar ratio of 1 (ONE!) white to 4 tablespoons sugar; whereas the soft meringue ratio is closer to 1 (ONE!) white to 2 to 3 tablespoons sugar. The recipe above is accurate! So sorry for any confusion my slip of the tongue may have created.
. I find the meringue ends up with better definition when I use cold whites from the refrigerator, and closer to 4 than 4 1/2 ounces egg whites.
. Ultra-fine or superfine sugar is finer than regular granulated sugar, but coarser than powdered (aka confectioners') sugar; I do not recommend substituting either regular granulated or powdered sugar for the superfine sugar in this recipe.
Method: Please refer to the video.
RELATED LINKS:
Modeling Chocolate/Fondant Ribbon-Making video: tinyurl.com/qgnsyfp
Superfine Sugar source (one of many, but what I use): chsugar.com/sugar/detail/bakers-sugar
Crystallized Rose source: fancyflours.com/product/sugared-edible-roses/s
TO PURCHASE MY 4-HOUR DVD COOKIE DECORATING COURSE, MY BOOKS, OR APP:
juliausher.com/store
NOTE: My DVD was discontinued on November 1, 2014. Select videos will be migrated to YouTube over time, but my app will remain the only place where you can still purchase/see all 15 videos in my original DVD series.
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
cookieconnection.juliausher.com/home
TO HANG OUT WITH ME ON THE WEB:
Facebook: facebook.com/JuliaMUsherFanPage
Twitter: twitter.com/JuliaMUsher
Pinterest: pinterest.com/juliamusher
Google+: plus.google.com/+JuliaMUsher1/posts
CREDITS:
Music by: Kevin MacLeod, incompetech.com
