How to Make Meringue by Hand

Homemade meringue can top lemon and chocolate pies.

Many people like their lemon or chocolate pies topped with frothy meringue. Some people have problems making meringue in an electric mixer, but some mixers don't incorporate air into the egg whites as well as a wire hand whisk. If you are willing to do a little extra physical work, you can make fluffy, tasty meringue the old fashioned way.

Things You'll Need

• 3 egg whites
• ½ tsp. vanilla
• ¼ tsp. cream of tartar
• 6 tbsp. sugar
• Wire whisk
• A large copper, glass or metal bowl

Instructions

1. Separate three eggs and place them in a large copper, glass or metal bowl. The bowl must be large enough for the whisk to move around in it with a comfortable circular motion.

2. Let the egg whites come to room temperature, then add the vanilla and cream of tartar.

3. Rotate the whisk in and out of the egg whites with a quick circular motion. Gently scrape the sides of the bowl with the whisk, but don't bang on it. This will incorporate air into the meringue and it will start to build volume.

4. Beat the egg whites until they become stiff. This may seem like it takes a long time but don't give up until the egg whites form stiff peaks when the whisk is lifted.

5. Add the sugar in small amounts, about a tablespoon at a time. It will seem as if the meringue gets harder to whip at this point, but keep going until all of the sugar is dissolved. At that point, the meringue is ready to use.

References

• Boston Magazine: From Scratch: Lemon Meringue Pie: 2011