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One of the most important parts of a successful dessert is the meringue.
Whether topping éclairs or adding airy texture to fruit tarts, it’s what makes your desserts light and fluffy!
Making meringue can sometimes be tricky – but never fear, we’ve got you covered with this recipe for making meringue in a Vitamix blender.
Meringue is a type of dessert that has been around for hundreds of years. It’s made with egg whites, sugar, and cream of tartar. Meringues are often used as toppings for pies or tarts to offer a light and airy contrast to the filling. Traditionally they are served in small domes on top of pies or tarts since they don’t hold their shape once removed from the oven.
There are three types of meringue: Swiss, Italian, and French.
The difference between the three is how they’re whipped up in order to achieve different textures and flavors.
Few people know that you can also make Meringue in your Vitamix blender! While there are traditional ways to bake this dessert topping, using the power of any kitchen appliance like my beloved Vitamix will cut out all those extra steps so we don’t have to whisk for hours on end just for one dish.
To prove I’m telling the truth why not try making some yourself?
How To Make Meringue In A Vitamix Blender
This meringue recipe is a great way to impress your friends and family.
Delicious, fluffy egg whites are whipped up with sugar until they form stiff peaks that resemble cotton candy clouds!
You’ll need to have patience when creating a meringue, but we’re going over how you can do it without the measurements for now.
1. The first step is processing sugar until it has an extremely fine consistency.
To do this, you’ll need a Vitamix blender and 2 minutes of your time.
If using the Vitamix isn’t for you, buy some store-bought finely processed sugar from grocery stores nearby instead!
2. Measuring all your ingredients is important for the success of any recipe.
The second step in preparing meringue, as mentioned above, is measuring out each ingredient that goes into it to ensure you get a perfect final product.
If you are using it as a topping, it’s not as important that they are measured well as opposed if you’re folding them into a batter for something more complex like an egg-white omelet or angel food cake where precision and measurements matter since the texture of those dishes will depend heavily upon how much liquid was added which in turn determines its structure (i.e., too wet: soupy; not enough moisture/liquid—rough).
3. In order to make the best meringue possible, you’ll need to separate your egg yolks from the whites and allow them both a few minutes on the countertop.
The trick is getting these ingredients perfectly room temperature for maximum whipping performance!
4. It is important to blend the egg whites gently.
Start the blender on variable speed 1 and slowly increase to speed 5. Blend for 15-20 seconds.
5. To get your egg whites to be light and fluffy, start by mixing them together with the sugar.
You want to mix in a single teaspoon of sugar at a time while continuously blending it at a low speed.
6. If you want a glossy texture, blend the ingredients until they’re stiff.
This should cause your whites to have a white color and stand up completely straight with just enough of an angle at their tips for them not to be flat.
The mixture will need more blending if it isn’t stiff enough–blending too far can make the recipe go bad again!
Keep checking in on whether or not it’s got that perfect consistency by looking for this shiny look that tells you everything is right as well as being able to feel how thin but sturdy the dough has become when pressed against its surface using some force from your fingers; don’t press down hard though.
Although this article is about making Meringue with a Vitamix blender, it is recommended that you use the blender only to process sugar.
Vitamix blenders have been used by many to make the perfect meringue with an egg white mixture, but it’s not recommended that you do so.
The sharp blades in a blender will cut through your whisk and end up ruining its consistency vs making for better ones.
The process of making meringue requires a lot of attention and patience because the final goal might not be achieved quickly.