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Loved pulling together this step-by-step post on how to make perfect meringue – it’s truly SO easy!
how to beat egg whites is one of my most frequently asked questions!
For even the most confident of bakers, there are certain recipes and techniques that strike fear:
- flaky pie crusts
- perfect macarons
- beating egg whites
For those who’ve been following me for a while, you know I don’t post many pies – or homemade crusts! And as for macarons – well, I’ve posted a few but have had way more failures than successes. #sadface
pumpkin butter meringues
But egg whites? I’ve got you. And although I share these same tips whenever I post a recipe using beaten egg whites, I thought it was high time I created a standalone post for you to refer to – with videos to go along!
why you want to master this technique!
You might be asking yourself why you’d even want to bother to learn this technique – I mean, pies are as traditional as…………well, you know. And macarons are so trendy and photogenic. But egg whites?
Here’s why.
While I am a self-confessed meringue addict, beaten egg whites also form the base of many flourless desserts. So when a recipe calls for stiffly beaten egg whites, it’s for a reason – that is, to get the nice “rise” that you’d otherwise get from flour and leaveners. Here it’s the egg whites that do the heavy lifting, so nailing this technique will ensure success.
But I also can’t deny the thrill of piping or spreading meringue over a finished dessert – be it lemon meringue pie hamantaschen or Eton Mess popsicles – and torching the heck out of it. Torched meringue is like the best roasted marshmallow you’ll ever eat, and once you try it you’ll be slathering it over everything, trust me.
Eton Mess ice cream sandwiches
so what’s the secret to makingmeringue?
You simply need to follow just a few simple rules and I promise you will have perfectly beaten egg whites in the end:
room temperature whites are KEY!
While eggs are easiest to separate cold, the whites will beat up to their maximum potential at room temperature. If I’m working with egg whites I will get them separated first thing – before coffee, even! – and let them sit out. Such a simple task yet makes a huge difference (make this cake or these cookies with the egg yolks!).
beat the whites low and slow to start!
Probably the biggest mistake people make when beating egg whites is to start on a high speed. Why does this matter? Because high speed creates large, irregular bubbles, which will deflate the moment you add your sugar, vanilla extract and other ingredients.
You want to start the egg whites on a low speed, and wait until the entire surface is covered in tiny, uniform bubbles – with no “hole” in the center. This means a nice stable base that will hold up when you increase the speed and add the sugar, and result in a sturdy meringue.
cream of tartar is your meringue “MVP”!
Even if the recipe doesn’t call for it, I always add some cream of tartar when beating egg whites. I don’t know the science behind it but I firmly believe that it is that extra “something” that gives me those perfectly beaten whites. A good rule of thumb is to add 1/4 teaspoon of cream of tartar for every 2 egg whites, and add it just before you add your sugar!
add your granulated sugar slowly too!
To ensure that you keep those whites intact, add your sugar slowly and gradually – let the mixer go for a bit after each addition. This is like a bit of added insurance and worth that extra time taken!
rhubarb mud hen bars
learn what stiff peaks are!
Most meringue recipes will have a step that reads something like “beat until stiff peaks form” – but what, exactly, does that even mean?
I wanted to include videos in this post because stiff peaks are easy to spot once you know what you’re looking for. The “peak” refers to the tip of the meringue that you’ll see on the bottom of the whisk attachment when you remove it from the mixer. You’ll know that you’ve reached that stiff peak stage when the tip doesn’t move when you turn the whisk upside down (so that the tip is now on top) or move it around. If it droops – even a little – when you do this, reattach the whisk and continue beating.
And don’t worry about over beating! You’ve worked hard to create a super sturdy base, which will hold up well!
lavender lemon meringues
bonus tip if you’re baking meringue cookies!
Once your meringue is ready, you’ll either pipe/spread it on your dessert, or you’ll shape the meringue into mounds or cookies and bake them off.
If you’re making a meringue cookie recipe, or pavlovas, you’ll want to leave the baking sheet(s) in the turned off oven after they’re baked – with the door ajar – for one more hour. This thoroughly dries out the meringue and will give you that perfectly crispy texture!
You can search the blog for even more recipes than I’ve linked to here, and I’d LOVE to know what you make (or if you have any more questions)!!
meringue roll
How To Make Perfect Meringue!
sherisilver
This post will show you - hands down - how to make perfect meringue every time!
4.75 from 4 votes
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Equipment
Ingredients
- egg whites, at room temperature
- cream of tartar
- granulated sugar
Instructions
Once the egg whites are at room temperature, place them in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on the lowest speed.
Continue to whip on the lowest speed until the entire surface is covered in tiny white bubbles, and there is no "hole" as you look into the center of the bowl. Don't rush this step; it's an important one!
Once this step is completed I like to add cream of tartar, even if the recipe doesn't call for it. I feel like it gives a little extra "insurance". A good rule of thumb is 1/4 teaspoon for every 2 egg whites!
After the cream of tartar is added increase the mixer speed to medium. When you start to see tracks form you can start adding your sugar - a little bit at a time. Once all the sugar is added increase the mixer speed to high.
Keep beating until stiff peaks form. When the whites look stiff and glossy you can check for stiff peaks by removing the whisk attachment and turning it upside down. The tip - or "peak" - will not droop or move if it is at the stiff peak stage. If it's not quite there yet return the mixer to high speed for a bit longer and check again. Once you have stiff peaks your meringue is ready to be used in your recipe!
Bonus tip! If you are baking off the meringue - either in cookies or pavlovas - keep the finished meringues in the turned off oven, with the door ajar, for one more hour. This dries the meringue out completely, ensuring the crispiest results!
Keywords meringue
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