The Big Game Sweepstakes: You Could Win* This LG 65-inch OLED TV and More! Enter the Giveaway

Follow us:

Home Cooking 8

Best way to get stiff peaks in egg whites

Pwelsh4 | Aug 5, 201707:43 PM

Hello everyone,

So I'm not sure about all of you but I have a hard time with meringue. Those stiff peaks are just a 1 in a million shot for me. I've done caster sugar and a hot simple syrup, haven't tried regular sugar yet. I don't know if I'm adding the sugar too late, too early, too much, too little, ect. I've seen it done so many different ways that I can't figure out a happy medium.

I mostly make the meringue for when I attempt to make macrons but of course knowing how to add meringue into baked good or frosting or as a topping for pies or whatever else is something we all need to know.

So how do you all make your meringue reach those stiff peaks?

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions