Flavoring Meringue

Adding liquid flavorings to meringue requires careful consideration as too much can destabilize the delicate structure. When incorporating extracts, syrups, or purees, add them gradually after the meringue reaches stiff peaks, and use sparingly - typically no more than 1-2 tablespoons per 4 egg whites. Thicker additions like fruit purees or stem ginger syrup are less likely to break the meringue than thin liquids. For coloring meringue to mimic other textures like pastry, use gel colors rather than liquid food coloring. The meringue should maintain its stiff, glossy texture after additions; if it becomes loose or weepy, you've added too much liquid.