All you need for a great meringue is three things: fresh egg whites, fine sugar, and a little acid. When you get those right, the rest falls into place. Below are the steps I use every time I make a glossy, stiff‑peaked meringue.
Start with a clean, dry bowl. Even a speck of grease will stop the whites from holding air. Glass or copper bowls work best; plastic can retain hidden oils.
Separate the eggs while they’re cold, then let the whites sit at room temperature for about 20 minutes. Warm whites whip faster and give you more volume.
Begin on low speed and increase to medium‑high once the whites turn frothy. When soft peaks appear, start adding sugar a spoonful at a time. The sugar needs to dissolve fully, so keep whipping until the mixture feels smooth when you rub a little between your fingers.
Now comes the secret boost: a splash of acid. Lemon juice or white wine vinegar both work, but lemon juice adds a fresh flavor while vinegar keeps the taste neutral. About ½ teaspoon per egg white is enough to stabilize the foam and give the meringue a shiny finish.
Keep whipping until stiff peaks form. Test by lifting the beater – the peaks should stand straight without drooping.
Spread the meringue on a parchment‑lined tray or spoon it onto a pie. For a crisp crust and soft interior, bake at a low temperature (250°F / 120°C) for 1‑1½ hours, then turn off the oven and let the meringue cool inside. This slow cooling prevents cracks.
If you need a quick finish, set the oven to 400°F (200°C) for just 5‑7 minutes to brown the top. Watch closely – the sugar can burn fast.
Storing is simple: keep the meringue in an airtight container at room temperature. A damp environment will make it soggy.
Common problems? If the meringue is weepy, you probably added sugar too early or the bowl wasn’t clean. If it won’t hold peaks, the whites were too cold or you used old eggs. A pinch of cream of tartar or a bit more lemon juice can rescue a wobbling batch.
With these tips – clean bowl, room‑temp whites, gradual sugar, a dash of acid, and low‑heat baking – you’ll get glossy, sturdy meringue every time. Give it a try and watch the peaks stand tall without any fuss.
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