Making Meringue

Make sure all utensils are scrupulously clean and free of grease. To ensure maximum volume, allow the egg whites to stand in a covered container at room temperature for one hour before use. There are three ways to make meringue, depending on your recipe and its application.

Whisk egg whites using a balloon whisk until stiff peaks form. Gradually whisk in half the sugar, then fold in the remainder.

With a tabletop mixer on low speed, whisk hot sugar syrup into whisked egg whites, down the side of the bowl in a steady stream.