How to Achieve Stiff Peaks in Meringue: Tips & Techniques

Learn how to achieve perfect stiff peaks in meringue with our easy-to-follow tips and techniques for baking success.

800 views

To achieve stiff peaks in meringue, make sure your bowl and beaters are clean and free of any grease. Use room temperature egg whites and add a pinch of cream of tartar before you start beating. Gradually add sugar while beating at a high speed until the mixture holds firm, glossy peaks. Avoid over-beating which can lead to a granular texture.

FAQs & Answers

  1. What is the best temperature for egg whites when making meringue? Room temperature egg whites whip up better and can achieve more volume than cold egg whites.
  2. Why is cream of tartar added to meringue? Cream of tartar stabilizes egg whites and helps achieve a firmer texture in meringue.
  3. How do you know when meringue has reached stiff peaks? Meringue has reached stiff peaks when it holds its shape and stands upright without drooping.
  4. What causes meringue to become grainy? Over-beating the meringue can cause it to become grainy; it’s essential to beat until just right.

Watch More

For more baking insights and delicious recipes, check out our guides on mastering other meringue-based desserts and the science of egg whites in cooking.

  1. How to Identify Stiff Peaks in Meringue: A Visual Guide Learn how to recognize stiff peaks in meringue for perfect baking results.
  2. Tips for Perfect Meringue: Common Issues Explained Learn why your meringue isn't forming stiff peaks and how to fix common issues for baking perfection.
  3. How to Identify Stiff Peaks in Meringue: A Simple Guide Learn to recognize stiff peaks in meringues for perfect baking results every time.