How to Make the Fluffiest Meringue Height

The condition of the eggs is an important part of meringue's height.

Pies have been a favorite for people since the 1300s. Pies then were simpler and filled with meat, fish, cheese, fruit, eggs or nuts. Over time, the pie fillings became more elaborate and varied from being covered to open or a combination of both. Making tall meringue is difficult, but not impossible when you are knowledgeable about the eggs.

Things You'll Need

• Two copper or glass bowls
• Metal utensils
• Mixer
• Confectioner's sugar

Instructions

1. Clean all of your utensils and bowls. The bowls should be copper or glass, which clean easily. Any dirt or food can prevent the whites from reaching their full height.

2. Make sure that your eggs are cold and three to four days old. Older whites hold their peaks better.

3. Separate the eggs carefully, making sure that the yolk or egg shell fabrics do not get into the whites. Do not extract any shells from the whites with your fingers because the oil on them can affect the whites, keeping them from reaching their full potential in height.

4. Allow the whites to warm to room temperature before continuing. This may take a half hour.

5. Whip the egg whites with your mixer at high speed. When the peaks are nearly stiff, add confectioner's sugar at this ratio: 1/4 cup of sugar per every egg white.

6. Stop whipping the egg whites when the peaks are able to stand stiffly on their own.

References

• Food Timeline: About Pie
• What's Cooking, America: Egg White Meringue