ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Culinary Arts & Cooking Techniques

Stages of Beating Egg Whites for Meringue

Updated on July 3, 2012
Whipped to perfection, meringue
Whipped to perfection, meringue | Source
Meringues, cookies going into the oven at low heat
Meringues, cookies going into the oven at low heat | Source
Cookies completed
Cookies completed | Source

Meringue is simple and delicious. It can be as simple as egg whites and sugar or as complicated ( if it can be referred to as complicated in any form), as egg whites, sugar, vanilla, cream of tartar, and salt.

No matter what with little labor and as few as two (2) ingredients you could be enjoying something light and fluffy or crunchy, in 30 minutes to several hours or even overnight.

Baking is the key, fast at high heat of around 350 or higher, or slow at low heat around 200 or lower.

Meringues are simple, basic and oh so marvelous.

This could be a simple first introduction for a child in the kitchen or for that person who believes that they can't even boil water.

Meringues can be sophisticated as well even though they are simplicity itself, as a basic recipe they are sublime and can carry off any ending to a meal.

Like anything when using a mixer, the egg whites go through several stages to get to a triumphant glossy white stiff peaked end, that can be used in many beautiful if not intriguing desserts.

It all begins with your selection of eggs, size, and number used but more importantly they need to be at room temperature and not cold for easy separation and high volume. Volume refers to when the eggs are beaten and the amount of fluffy stuff that fills the bowl.

Hint for yolks:

Never waste that beautiful, yellow yolk, find something to do with it whether you are eating it in another recipe to conditioning your hair or skin, no yolk has to go to waste. Yolks can remain in the fridge covered for up to a week.

eggs separated

the easiest way to separate eggs is when they are at room temp and by hand, but there are several ways to do so and of course there are gadgets that help.

  • hand
  • gadget
  • eggshell

relevant temperatures

  • room temp
  • oven temp at 350 degrees or higher
  • oven temp 200 degrees or lower

bowl types

  • glass
  • copper
  • stainless steel


  • hand
  • stand
  • whisk

Make sure everything you use is clean and grease free. If not your eggs will never become a meringue, and believe me, it is disappointing!

other ingredients

  • salt
  • cream of tartar
  • vanilla
  • vinegar

basic recipe

  • egg whites
  • sugar

sugar type

  • granulated
  • confectioner's / powder

Stages of Meringue

  • froth, frothy or foamy
  • cream like, like thick heavy whipping cream
  • soft peaks, holds shape but peaks are limp or fall down, curved over
  • stiff peaks, holds its shape or peak stays upright, glossy white


  • icing
  • cookies
  • pavlova, cake like
  • shells
  • topping for pie
  • outer layer for baked Alaska

How to do :

meringue is simplicity itself, just start with your room temperature egg whites in a clean bowl and using a clean mixes or whisk start beating the eggs at medium speed. When the eggs achieve a creamy whipped texture start gradually adding your sugar a little at a time until all the sugar is gone.

Continue whipping until glossy white and stiff peaks appear.

Voila you have meringue all that is left is how you will cook it and that is your choice, fast or slow, all i say is enjoy!


    0 of 8192 characters used
    Post Comment

    No comments yet.