How to Whip Perfect Meringues

1 batch of Basic Meringue

Separate your eggs, making sure there are no traces of yolk in your whites – yolks contain fat and will prevent the egg whites from foaming properly. Put the whites into your clean, dry bowl and have your mixer ready.

With your mixer on a low speed, start beating the whites. As they start to foam slightly, add a dash of lemon juice. This stabilises the whites and helps them to reach full volume. (If you don’t have any lemon juice you can add another acid, such as cream of tartar or white wine vinegar). Gradually increase the speed of the mixer to medium, then to high, until the whites are almost stiff. This is called the soft peaks stage and is pictured at the top.

Now you need to add the sugar – this helps strengthen the egg foam. You need to be careful not to add it too early, or it will inhibit the proteins forming bonds. It should only be added at this soft peaks stage.

Start adding your sugar very gradually, – approximately 2 tablespoons at a time, beating for at least 30 seconds between additions. You are done when the whites form stiff peaks, pictured at the bottom. You can test stiff peaks by lifting the beater directly upward, out of the bowl. If the beaten whites stand on end and hold their place they are done; if they flop back they are not ready.

NOTE: Be careful not to go too far or you’ll break the foam. If you go too far, the bubble walls will dry out and burst, the foam will collapse and it won’t rise.

TIP: Holding the bowl at angle so the liquid is forced up will help to trap more air.