Whipping Egg White

perfect meringue

How to Whip a Perfect Meringue Every Time

The secret to making light and airy meringues is to master the art of whipping egg whites, which can be a bit of a chore. Who doesn't adore meringues, too? They make the ideal tart base and are excellent for preparing sweet desserts like meringue cookies.

To get the perfect meringue, you need to start with fresh eggs at room temperature. Old eggs won't give you the same volume, and cold eggs can be a pain to whip. When separating the egg whites from the yolks, be careful not to let any yolk get into the whites, or your meringue won't turn out right. Trust me, I've made that mistake before!

Once you have your eggs ready, it's time to make sure your utensils are clean and free of any grease. Grease can ruin your meringue, so you need to make sure everything is clean. You can even wipe down your utensils with a bit of lemon juice or vinegar to be extra sure.

Now it's time to add the sugar. It's important to use fine granulated sugar, as it will dissolve better in the egg whites. You can add the sugar slowly while whisking continuously to ensure that it's evenly distributed throughout the mixture. Just be sure to start at a low speed, add the sugar on low, and then increase to medium speed for the final beating. Or, if you're using an electric mixer, just add the sugar directly to the egg whites and start beating at high speed.

Once the mixture forms stiff peaks, it's important to stop beating, or your meringue could become dry and grainy. You can test if it's ready by turning the bowl upside down. If the meringue stays in the bowl and doesn't slide out, then it's ready to use.

So there you have it! Follow these tips, and you'll be able to whip up perfect meringue every time. Enjoy!

Suggested Recipes

Here are some of our recent recipes

Chocolate Hazelnut Crunch


Sour Cream Cookies


Double Chocolate Cookies