How to Make Meringue by Hand

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.

Difficulty: Moderate

Instructions

Things You'll Need:

• 3 eggs (you will only use the whites)
• ½ teaspoon vanilla
• ¼ teaspoon cream of tartar
• 6 tablespoons sugar
• Wire whisk
• A large copper, glass or metal bowl

1. Separate three eggs and place them in a large copper, glass or metal bowl. (Do not use aluminum or the eggs won’t whip properly.) The bowl should be large enough to move the whisk around in it with a comfortable circular motion.

2. Let the egg whites come to room temperature.

3. Add the vanilla and cream of tartar to the egg whites.

4. Begin whipping the egg whites. 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 begin to build volume.

5. Beat the egg whites until they become stiff. This may seem like it takes a long time but don’t give up. The egg whites will be ready for the next stage when they form stiff peaks when you lift up the whisk.

6. 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.

7. The meringue is now ready for you to use it. If you want to top a pie with it, gently mound the meringue on top of the filling. Taking time to make peaks or swirls in the meringue will make it look impressive. Then, bake it at 350 degrees for about 10 minutes, or until it browns.