- 3 egg whites
- 1/4 tsp, OR 1 pinch salt cream of tartar
- 1/4 cup sugar
Make sure the mixing bowl and whips are very clean and completely dry. Any oil residue or moisture will prevent the meringue from forming. Place the wire whips on the mixer.
Add egg whites to the mixing bowl. Gradually increase to Speed 2 and whip until the eggs are foamy.
Add cream of tartar or salt and gradually increase to Speed 4. Whip until soft peaks form.
Gradually add sugar and continue whipping on Speed 4 until stiff peaks form. Meringue may be used for topping pies.