How to Make Meringue without a Mixer (3 easy steps)

In this brief article, we will be discussing how to make meringue without a mixer. Simply grab a clean bowl and a strong whisk, and we’ll guide you into whipping your egg whites into a fluffy and delicious meringue without using a single unit of electricity! . 

How to Make Meringue without a Mixer?

Here are three easy steps for making delightful light and perfect meringue without using a mixer.

Step 1: Whisk Egg Whites till Foamy 

Crack eggs in a bowl and separate the whites in another clean bowl. Move the whisk back and forth up and down the bowl and start whisking the whites slowly. Continue this motion and gradually increase the whisking speed until the egg whites turn foamy. 

Once firm, the egg whites will feel a bit firmer, but still liquidy enough that they don’t attain a fixed shape. 

Step 2: Increase Whisking Speed

Now start to whisk the egg whites vigorously using a circular motion. Remove the whisk from time to time, then put it back into the egg whites, and then periodically turn it upside down.

Once the egg whites attain the ‘soft peak’ stage, they’ll begin to somewhat hold their shape. Test this by lifting the whisk from the bowl – a peak will emerge in the bowl where you lifted it. 

Step 3: Continue Whisking till Stiff Peaks

Continue whisking vigorously in a circular motion. When the ‘firm peak’ stage is obtained, the peaks will hold their shape when you turn the whisk upside down; however the tips will fold back. 

Once the peaks are strong enough to hold their shape without collapsing, the egg whites are now at the ‘stiff peak’ stage, and your meringue is done.

At What Temperature Should You Make Meringue?

The best temperature for making common meringue is room temperature, i.e. around 70 degrees Fahrenheit or 21 degrees Celcius. 

How Long Should You Whisk Meringue?

Whisked egg whites will start foaming and attain a volume six to eight times greater than their original volume in about 12 to 18 minutes. However, this holds if the egg whites have been at room temperature for about 30 minutes prior to beating.

Remember that this entire process requires a lot of patience and arm strength.

Can You Over-Whip Meringue?

Yes, it is possible to over-whip meringue. If you’ve reached the stiff peak stage and are still whisking away, the egg whites will lose their shiny and light texture and begin to look dull and grainy. 

However, sugar stabilizes egg whites. So if you’ve added sugar while making the meringue you don’t need to stress too much about over-whipping.

Can You Make Meringue in a Blender?

Yes, you can make meringue in a blender. Simply add sugar and the egg whites into the blender and switch it on for at least 10 minutes till stiff peaks are obtained. 

What Causes Meringue to Collapse?

Meringue usually cracks if they are cooled too quickly. However, there are various reasons why meringues might collapse, such as using older egg whites which do not retain air bubbles as effectively as fresher egg whites.

How to Make the Best Meringue?

Here are a few simple tips to make the best meringue:

  • Older eggs produce higher and fluffier meringues. To test an egg, place an uncracked egg in a glass of water. If the egg stands up on its end, it is ideal for making meringue. But if it floats, it’s too old. An egg that lays sideways at the bottom of the glass is too fresh.
  • Separate the yolks from the egg whites when the eggs are still cool. Keep the whites at room temperature for about 30 minutes before whisking to attain lofty heights. 
  • For obtaining maximum volume, make sure to use a small, clean bowl made of metal or glass. Even a single drop of egg yolk or oil can stop the egg whites from foaming. Also, use clean whisks.
  • For firm and stable meringue, add one-eighth teaspoon of cream of tartar OR half a teaspoon of lemon juice before whisking for every egg white. Tartar is an acid that stabilizes egg whites.
  • Don’t rush to add the sugar. This allows it to dissolve better into the whipped whites and helps achieve a silky, smooth meringue. 
  • It’s best to make meringue when the weather is dry. In humid and rainy weather the meringue can absorb moisture and turn sticky or limp.

Other FAQs about Meringue that you may be interested in.

Can you eat meringue without baking it?

Can you eat meringue when pregnant?

Can you eat meringue nests when pregnant?

Why is my lemon meringue pie watery?


In this brief article, we answered the question of how to make meringue without a mixer, along with some tips and tricks to make a perfectly soft and fluffy meringue. 

If you have any questions or comments, please let us know.


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