This Is the Right Temperature for Perfect Whipped Egg Whites
Updated: Mar. 20, 2019
The secret to the perfect meringue is all in the 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.
The Science Behind Your Eggs
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. (Here’s another time you’ll want to use fresh eggs.)
How to Make the Perfect Meringue
You can find a complete step-by-step guide here, or check out the quick 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. See the difference between soft peaks and stiff peaks.
Voila! Now you’re ready to spread your freshly made meringue over your favorite lemon meringue pie—or lemon meringue pie-inspired dessert.
Looking for more ways to use meringue? These fantastic recipes have you covered.
Meringue Shells with Lemon Curd
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top it with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
Mile-High Cranberry Meringue Pie
Your holiday crowd will be blown away when they see this pie with towering meringue on top. Let it sit in your refrigerator for at least four hours for best results. —Marcia Whitney, Gainesville, Florida
Chocolate S'mores Tart
I created this tart for my kids, who love having s'mores on the fire pit. It’s truly indulgent. We simply can't get enough of the billowy marshmallow topping. —Dina Crowell, Fredericksburg, Virginia
Lemon Meringue Angel Cake
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
Chocolate-Dipped Meringue Sandwich Cookies
These light, airy morsels are twice as nice with two meringue cookies and velvety ganache in between. —Donna Pochoday-Stelmach, Morristown, New Jersey
Meringue Snowballs In Custard
My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida
Chocolate-Dipped Strawberry Meringue Roses
Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
Strawberry-Hazelnut Meringue Shortcakes
In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. —Barbara Estabrook, Rhinelander, Wisconsin
Tart Cherry Meringue Dessert
I've made this cherry dessert for years to serve at baby showers, birthday parties and other special occasions. People really enjoy the tender crust, cherry filling and melt-in-your-mouth meringue. Every time I serve it, someone asks for the recipe. —Kathryn Dawley, Gray, Maine
Mint Twist Meringues
Light and airy, these delicate meringues give you a refreshing burst of peppermint. I sprinkle them with crushed mint candies and baking cocoa. —Cheryl Perry, Hertford, North Carolina
Peach Blackberry Pavlovas
It's hard to decide whether it's the presentation or taste that makes this pretty dessert tops. Fresh berries rest on a pillow of homemade meringue for a finale that sums up why we love summer in one delicious bite. —Charlene Chambers, Ormond Beach, Florida
Irresistible Coconut Cream Pie
My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma
Lemon Meringue Muffins
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
Vanilla Meringue Cookies
Want to learn how to make meringues? These meringue cookies are super light and airy. They're the perfect fat-free treat. —Jenni Sharp, Milwaukee, Wisconsin
Strawberry-Chocolate Meringue Torte
I make this rich and delicious torte whenever I'm asked to bring dessert to any occasion. Use reduced-calorie whipped topping to create a lighter version. —Christine McCullough, Auburn, Massachusetts
Key Lime Marshmallow Meringue Tarts
After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. —Barbara Hahn, Park Hills, Missouri
Snow-Puffed Meringues
My family and friends like a nice pick-me-up dessert after a big holiday meal. These feather-light morsels fit the bill perfectly. To make six dozen cookies, or to make them easier to ship, skip the Nutella and dust with cocoa instead. —Lorraine Caland, Shuniah, Ontario
Raspberry-Chocolate Meringue Squares
My family loves all sorts of cookies, like this luscious treat with a buttery crust, raspberry jam, chocolate and meringue. Bake it for a buffet, party or household treat. —Nancy Heishman, Las Vegas, Nevada
Cranberry Meringue Cake
A fan of Southern cooking and baking, I love to exchange recipes when I’m working in my beauty salon. I discovered this amazing cake in an old cookbook. —Sandy Thomas, Guntersville, Alabama
Lemon Meringue Ice Cream Pie
This pretty pie has it all—a graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then frozen. Golden-brown meringue adds the finishing touch.—Dana Hinck, Pensacola, Florida
Florida Citrus Meringue Pie
Why limit a fantastic dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! —Barbara Carlucci, Orange Park, Florida
Meringue Cups
These crunchy meringue shells with a lemon curd filling will make guests stop to "ooh" and "ahh" at your dessert table. Topped with fresh fruit, they're especially pretty when served with a spring meal. —Taste of Home Test Kitchen
Favorite Coconut Meringue Pie
We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. —Betty Sitzman, Wray, Colorado
Surprise Meringues
These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. —Gloria Grant, Sterling, Illinois
Meringue Torte with Peppermint Cream
The mother of my brother-in-law, Bill, often made this melt-in-your-mouth torte. A few years after she passed away, I surprised him by serving it at Christmas. He was delighted.—Christine Venzon, Peoria, Illinois
Tasty Lemon Meringue Pie
The recipe for this yummy lemon pie comes from my grandmother. It's a lovely, special dessert that feels like home.—Merle Dyck, Elkford, British Columbia
Meringue Kisses
There's a nice chocolaty surprise inside these sweet kisses. They're my husband's top choice each Christmas.—Tami Henke, Lockport, Illinois
Contest-Winning Rhubarb Meringue Pie
My husband’s grandmother was a great cook but didn’t always share her secrets, so we are fortunate to have her recipe for rhubarb cream pie. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
Peanut Butter Meringue Pie
My four sons clamor for the peanut butter pie. My mom found the recipe from a farmwife magazine in the 1960s, and now I'm teaching our sons' wives to make it. —Judy Hernke, Mundelein, Illinois
Peppermint Meringues
Peppermint lovers won't be able to get enough of these light and airy delights. They make terrific Christmas gifts or lovely treats to pass around when guests drop in. —Dixie Terry, Goreville, IllinoisPopular Videos
