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.
Our Best Meringue Dessert Recipes
Butterscotch Pie
This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. —Cary Letsche, Brandenton, Florida
Banana Crumb Pudding
Friends and family ask me to make my thick and creamy banana pudding for all occasions. They can't get enough of the wonderful flavor of the fruit and the vanilla wafer crumbs. You can also top the classic Southern treat with meringue instead of whipped cream. —Yvonnia Butner, Pinnacle, North Carolina
Apricot Mud Hen Cake Bars
These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I’ve been told the name comes from the speckled meringue topping that resembles the coloring of hens. —Kristine Chayes, Smithtown, New York
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 this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
Grandma’s Chocolate Meringue Pie
My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! – Donna Vest Tilley, Chesterfield, Virginia
Chocolate Meringue Stars
These light, delicate chocolate meringue cookies sure make for merry munching. Their big chocolate flavor makes it difficult to keep the kids away before they're on the cookie tray. —Edna F. Lee, Greeley, Colorado
Mile-High Cranberry Meringue Pie
Your holiday guests 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
Raspberry Meringue Hearts
Here’s a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. —Mary Lou Wayman, Salt Lake City, Utah
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
Cocoa Meringues with Berries
Meringues can be challenging on a humid day, but if you're really craving one, meringues can be purchased at your favorite bakery. Add this sweet sauce, and you're all set! —Raymonde Bourgeois, Swastika, Ontario
Grapefruit Meringue Pie
There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. —Barbara Soliday, Winter Haven, 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
Spumoni Baked Alaska
For a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. —Taste of Home Test Kitchen
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? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. —Jenni Sharp, Milwaukee, Wisconsin
Honey Lemon Meringue Pie
My husband especially enjoys this lemon meringue pie recipe with condensed milk. His mother made a similar treat for him when he was a child, but it was rewarding for me to create a recipe of my own that he loves so much! —Portia Gorman, Los Angeles, California
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
Classic Lemon Meringue Pie
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri
Marbled Meringue Hearts
Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. —Laurie Herr, Westford, Vermont
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
Festive Meringue Cookies
Try these meringue cookies without cream of tartar! These festive treats sparkle not only during the holidays but for other occasions year-round. Use colored sugar or food coloring to change things up. —Taste of Home Test Kitchen
Meringue Cranberry Pie
Folks who favor the tartness of cranberries will fall for this pretty pie. The crimson berries look so beautiful under the airy meringue topping.
Gingerbread Meringue Bars
For the best of both worlds, I combined my grandmother's gingerbread recipe with my aunt's special brown sugar meringue. The result? These lovable holiday-perfect bars that have become a new family tradition. —Eden Dranger, Los Angeles, California
Sweet Potato Coconut Pie with Marshmallow Meringue
My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. —Simone Bazos, Baltimore, Maryland
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 an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
Christmas Pavlova
Crisp and crunchy on the outside, soft and almost marshmallowy on the inside, this elegant pavlova gets dressed up for the holidays. —James Schend Taste of Home Deputy Editor
Coconut Meringue Pie
This cute coconut pie has a fluffy meringue filling that bakes to beautiful, tall peaks and is sprinkled with toasted coconut flakes. —Lois Bayliff, Findlay, Ohio
Festive Meringue Christmas Trees
These meringues are eye-catching on the dessert table at a holiday party, and they taste heavenly! Look no further for the perfect treat to get you into the Christmas spirit. —Jenni Sharp, Milwaukee, Wisconsin
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, Illinois
Originally Published: January 17, 2019
