Temperature of Whites

Egg whites right out of the refrigerator will not whip well. The ideal temperature to whip a common or French meringue is room temperature, about 70°F (21°C).

Besides making common meringues, bakeshops also prepare Swiss and Italian meringues. Any of these three can be made soft or hard; that is, made with equal parts sugar to whites or with two parts sugar to whites. Swiss meringue is made by warming sugar with egg whites in a double boiler prior to whipping. This process dissolves sugar crystals, and the higher temperature—to 110°–120°F (40°–50°C)—undoubtedly has an effect on the unfolding of egg proteins. Swiss meringue is used more often in the bakeshop, and when properly prepared, is more stable than common meringue.