So i thought ill try to show the different stages of whipping a meringue up to stiff peaks for those who are unsure. The photos aren't great (all taken with my phone) but hopefully you get the idea. So doesn't really matter what the proportions are but just make sure your equipment is as clean as possible.
So here we go, about speed 6 on my kitchenaid and this is after a min or so. Nothing interesting happening yet, some bubbles forming, thats about it.
After about 4 mins or so, see how its getting white? Thats good!
Maybe 5 or so mins, at this point your gonna hit soft peaks soon.
Pretty much at soft peaks. See that kinda 'tail' or so from the tip of the whisk? It aint stiff that means its not gonna stay and will drop back into the bowl.
This is just coming out of the soft peak stage. It's still kinda fluff, not too much structure too it yet and see how it doesn't look exactly dry?
Nearly there...
Here we go, stiff peaks. See how a 'beak' is formed on the whisk and in the bowl? That's a good sign. It should be nice and glossy also.
Turn the bowl upside down - if it's stiff, it won't fall out!
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