How to Identify Stiff Peaks in Meringue: A Visual Guide

Learn how to recognize stiff peaks in meringue for perfect baking results.

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Stiff peaks in meringue are achieved when you lift the beaters and the peaks hold their shape without drooping. The peaks should be firm and stand upright, showcasing a smooth, glossy texture. This stage ensures the meringue is whipped enough to be stable for baking or decorating.

FAQs & Answers

  1. What are stiff peaks in meringue? Stiff peaks in meringue are formed when the egg whites are whipped to a stage where the peaks hold their shape firmly and stand upright without drooping.
  2. How do I know when my meringue has reached stiff peaks? You can identify stiff peaks by lifting the beaters out of the meringue; if the peaks stand tall and do not fold over, they have reached the stiff peak stage.
  3. What is the purpose of achieving stiff peaks in meringue? Achieving stiff peaks in meringue ensures that it is stable enough for baking or for decorating desserts, providing a sturdy structure.
  4. Can I use meringue that hasn't reached stiff peaks? No, using meringue that hasn’t reached stiff peaks may result in a structure that collapses, affecting the texture and appearance of your baked goods.