Make sure your mixing bowl and whisk are completely clean and dry. Even a trace of oil can prevent egg whites from whipping properly.
Beat Egg Whites:
In a large bowl, start whisking the egg whites with an electric mixer on medium speed until foamy.
Add Cream of Tartar:
Add cream of tartar (or lemon juice) and continue beating until soft peaks form.
Add Sugar Gradually:
Increase to high speed and slowly add sugar, 1 tablespoon at a time, beating well after each addition. This ensures the sugar dissolves fully.
Beat Until Stiff Peaks:
Continue beating until glossy, stiff peaks form and the meringue holds its shape—about 6–7 minutes total mixing time.
Finish:
Stir in vanilla extract if desired. Your meringue is now ready to use as a pie topping, a base for pavlova, or spooned into shapes for a quick bake.
Serving and Storage Tips
