Meringue Recipe

Basic meringue for topping, and other desserts

Course Dessert

Cuisine American

Keyword how to make meringue

Prep Time 15

Servings cups

In a large mixing bowl, whip the egg whites and cream of tartar on low speed gradually increasing to medium-high speed until frothy.
With the mixer on medium speed, gradually add the sugar, one tablespoon at a time, counting to 10 between each addtion.
Add the vanilla extract or paste, and whip to the desired consistancy.

Begin by separating the eggs while they are cold, as this will prevent any egg yolk from contaminating the egg whites. Contrary to common belief, there is no necessity for room-temperature egg whites; egg whites can whip up beautifully even when taken directly from the fridge, especially when using a stand mixer, electric mixer, or hand mixer.
To ensure the purity of your egg whites, wipe the bowl with a paper towel soaked in lemon juice or vinegar, effectively removing any traces of fat or yolk from entering the egg whites.
Opt for a glass or stainless steel bowl over plastic ones, as plastic bowls may retain oily residues that can have an adverse impact on the quality of your meringue. If available, a copper-lined bowl will yield the most desirable results.
Initiate the beating process at a low speed for best outcomes, allowing the egg whites to become frothy before gradually increasing the speed.
For added variety, consider incorporating flavor extracts such as vanilla or almond, or experiment with food coloring to give your meringue a unique twist. It's important to avoid using oil-based extracts or citrus zest in this process.
If you intend to pipe the meringue batter onto a pie or create meringue cookies with distinct shapes, utilize a pastry bag (piping bag) equipped with your preferred tip to achieve a more refined and polished appearance.