This Is the Right Temperature for Perfect Whipped Egg Whites

The secret to the perfect meringue is all in the eggs.

Whipped egg whites cream to perfect peaks in glass bowl with mixer and hand on blue wooden table.Photo: Olga Dubravina/Shutterstock

The Science Behind Your Eggs

Aah, meringue! It’s light and airy and can transform a simple dessert into something spectacular. Making the perfect meringue is much easier than you think. The secret lies in the eggs. Room temperature eggs, to be precise.

What is it about room temperature eggs that creates the perfect meringue? Join us as we investigate.

In addition to being room temperature, older eggs are the key to light, airy meringues. Ideally, eggs should be about three- to four-days-old. Why? As eggs age, the whites get thinner. These thinner egg whites yield fluffier, more voluminous meringues due to the fact that liquid white is better able to drain from the mousse-like bubbles.

Meringues made from older eggs are less stable, so if volume isn’t your primary goal, opt for fresh eggs. (This is the reason why North Americans refrigerate eggs and Europeans don’t.)

How to Make the Perfect Meringue

You can find a step-by-step guide here, or check out the primer below.

Step 1: Separate Your Eggs

Before you start, you actually want to make sure your eggs are cold. (That’s because cold eggs separate more easily than room temperature ones.) When you’re ready, crack the egg over a bowl, being careful not to let the yolk escape the shell. Gently move the yolk between the two halves of the eggshell, allowing all of the white to fall into the bowl. Pop the yolk into a separate bowl.

Now, let your egg whites stand for about 20 to 30 minutes to reach room temp.

Test Kitchen Tip: Make sure that no traces of fat or grease come into contact with your egg whites. This compromises the whites’ ability to stiffen.

Step 2: Whip the Egg Whites

Pour your whites into a perfectly clean glass, copper or stainless steel bowl. Set your stand mixer or hand mixer to medium-high. Once your egg whites have formed into soft peaks, go ahead and begin slowly adding in sugar. Continue until you’ve created smooth, glossy peaks with gentle curving tips. For stiff peaks, keep beating the egg whites until they remain straight when you remove the whisk from the bowl.

Voila! Now you’re ready to spread your freshly made meringue over your favourite lemon meringue pie.

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Taste of Home
Originally Published on Taste of Home