The BBC Good Food logo

How to make meringues video

loading...
Magazine subscription – Try your first 5 issues for only £5

Learn how to whisk egg whites and make meringues.

Points to remember

  • Place egg whites in a clean, dry, grease-free bowl and use equally clean beaters.
  • Beat on a slow speed to build up a foam, and then increase the speed.
  • Soft peaks are when the whites are voluminous but they barely hold their shape when the beaters are lifted (for lightening batters).
  • Medium peaks just begin to hold their shape, but droop when the beater are lifted (for souffles).
  • Stiff peak egg whites completely hold their shape. Whisk in sugar at this stage to make meringues.
Advertisement

TIPS

MAKING MERINGUES

Don't beat egg whites too quickly - you can break the protein chains, and they will never whisk up to full volume.

MAKING MERINGUES

Don't overwhisk whites - they will start to go lumpy and be difficult to use.

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Advertisement
Advertisement
Advertisement

Sponsored content