How to Make Meringue I Taste of Home

Let eggs sit in the fridge for about a week for best results.

Take eggs out of the fridge 30 minutes before starting to let them come to room temperature.

Separate the eggs, placing the egg whites in a mixer and the yolks in another bowl, one at a time to avoid breaking the yolks.

Add 1/4 teaspoon of cream of tartar to the egg whites in the mixer as a stabilizer.

Start mixing the egg whites until they are foamy before adding sugar.

Add sugar slowly in a steady stream while mixing, ensuring it dissolves to avoid a gritty texture.

Scrape down the sides of the bowl to integrate any sugar that has stuck to the sides.

Continue whipping the egg whites until they form stiff peaks that hold their shape and are glossy.

Equipment Needed

Allergens