Tips on How to Make Meringue Successfully (2024)

FAQs

How do you know when meringue is whisked enough? ›

To check if the meringue is done whipping, grab the whisk and swirl on the bottom of the bowl. You should feel some resistance against the whisk. If there is no resistance at all, chances are the meringue isn't done whipping.

First, make sure you don't add stuff which will color the egg white/sugar mixture. Various flavorings can tint the meringue, and if you put something colored into the oven, you'll get something colored out. Second, bake it at the lowest temperature you can.

You will know when you have a stiff peak when you can hold the bowl right over your head and the mixture stays in. Or, a less risky way of testing is, as you have done before, whisk in the mixture then turn it upside down. The peak should be stiff shiny and really, really white, like a silky vinyl white emulsion paint.

Beating the Egg Whites for Too Long

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.

Beat to soft peaks on medium-high speed. Gradually add the sugar, a couple of tablespoons at a time, until it has all been incorporated. Continue beating until glossy, stiff peaks form. At this point, you can't overbeat the meringue, so keep beating until you've got those glossy, firm peaks!

Turn on the mixer to medium speed and beat until soft peaks form, then beat on high until stiff peaks form. You've hit stiff peak egg white stage when you have glossy peaks that stand straight.

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating.

What is the best piping tip for meringue? ›

For the prettiest meringues, you'll want to use a pastry bag fitted with a piping tip. I bulk-buy these disposable bags from Ateco, which you can also bundle with a set of six piping tips. I use a star-shaped tip for my vanilla meringues (Ateco #848), which pipes in deep, dramatic ridges.

Whip to just stiff peaks: once the meringue is thick and glossy you can turn the mixer off and check it by removing the whisk attachment and turning it upside down. As soon as you see no droop, stop.

Whip for about 10 minutes, checking once the meringue looks thick and glossy. Add the vanilla and salt after about 7 minutes, while the mixer is on. To check it, remove the whisk and turn it upside down: does the meringue droop or hold its shape? Once it holds stiff it is done.

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...