Tips on making a French meringue using an electric mixer

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Published 2021

Start at the lowest speed to incorporate air.
If using cream of tartar, add it just when the whites are frothy.
Once frothy, turn the speed up (to 6 or 8 on a KitchenAid mixer).
Add sugar just as the soft peaks form.
Sear the meringue by beating at high speed for a few seconds just at the end of the beating process; this will stabilize it.
The meringue should be smooth and shiny; if it is dry, grainy, or cottony, it has been overbeaten.
A meringue can be started with an electric mixer and finished by hand using a balloon whisk to achieve a very smooth texture.

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