How to make meringue

Basic meringue recipe

Basic meringue is a mixture of whipped egg whites and sugar. Follow the steps below to create fluffy, light clouds of meringue to complement any dessert recipe. Use your KitchenAid^® stand mixer and whisk/whip accessory to whip your eggs to firm peaks faster.¹

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Yields

8 cups

Ingredients

• Room temperature egg whites

• Granulated sugar

• Salt (optional)

• Vanilla extract (optional)

• Cream of tartar (optional)

• Flavor (optional)

• Food coloring (optional)

Tools

• KitchenAid^® stand mixer

• KitchenAid^® stand mixer whisk or whip accessory

• KitchenAid^® hand mixer with whisk attachment

• Whisk (if not using a mixer)

• Measuring spoons

• Measuring cups

• Metal, glass or ceramic mixing bowl

Prep Time

15 minutes

Total Time

15 minutes

Step 1: Whip the eggs

Using a stand mixer with the whisk or whip accessory or a hand mixer with a whisk attachment, beat the egg whites on medium speed until frothy.

Step 2: Add other ingredients

Next, add the cream of cream of tartar, salt and vanilla extract. If you are adding other flavors such as lemon or orange, or if you are adding food coloring to create colored meringue, do so during this step, as well.

Step 3: Continue beating eggs

Increase the mixer speed to medium-high and beat to create soft peaks.

Step 4: Gradually add sugar

Gradually add the granulated sugar and beat until glossy and stiff peaks form. It is important to add the sugar gradually to ensure that it is dissolved into the egg whites and doesn’t create a gritty texture. Gradually adding the sugar can help ensure the meringue has stiff peaks and reduce the risk of it collapsing.

Step 5: Bake your meringue

The amount of time and temperature at which you bake your meringue will depend on the recipe for which you are making it and your desired results.

Tips for making the perfect meringue

In order to finesse a deliciously smooth meringue, follow the tips and tricks below.

1. Use room temperature eggs

Room temperature egg whites are recommended for making meringue because they will whip up faster.

2. Add an acidic ingredient

Cream of tartar, vinegar, lemon juice or another acidic ingredient can improve the structure of meringue. Acid helps meringue whip up more quickly and remain stable. Without acid, meringue may collapse during or after mixing.

3. Add salt

Salt is known to enhance flavors whether sweet or savory. Make your meringue stand out by including a pinch of salt with your egg whites.

4. Use clean bowls and utensils

Even a bit of fat can prevent egg whites from achieving stiff peaks. Make sure that all bowls and tools are completely clean and dry before beginning.

5. Pay attention to the humidity

Meringue is sticky and can be difficult to whip on humid days. There can be a difference in working with meringue on a dry day as compared to a humid summer day. Opting for a day with low humidity can be helpful.

6. Don’t use a plastic bowl

Plastic bowls and utensils can develop a thin coat of oil over time. Metal, glass or ceramic bowls are preferred.

Can you make meringue by hand?

Meringue can be made with a stand mixer with a whisk/whip accessory, a hand mixer with a whisk attachment or by hand with a handheld whisk. Using a stand mixer can help you effortlessly whip egg whites to stiff peaks, reducing the manual labor involved in making meringue by hand.

KitchenAid^® stand mixers and hand mixers are designed to suit your preferences and help you create recipes for meringues and more.

Why won't my egg whites stiffen?

Whipping egg whites into stiff peaks can be tricky. For egg white peaks that won’t stiffen, check that no yolk has slipped into the mixture. Clean the mixing bowl and beaters thoroughly, leaving no trace of residual grease, like butter or oil. Do not use a plastic mixing bowl. A pinch of salt or cream of tartar may accelerate the stiffening.

Can you overbeat meringue?

If you overbeat the egg whites, they will eventually go past the peak stiffness and take on a grainy consistency. Once your egg whites are overbeaten, they won't work well in your meringue. Properly-whipped egg whites should look shiny and moist.