ATTENTION: This is a very long video but it is worth watching the whole video. I shared everything I have learned throughout my eight years of baking. If I didn't cover anything, please drop down your questions below.
This is the measurement I use for this meringue. If you use smaller amount, you will need to decrease your beating time when you’re at speed 6 from 3mins to 1mins.
163g of Aged Egg whites
165g of Granulated Sugar
Whipping instructions for my meringue;
Split granulated sugar into halves. During this process, don't stop your mixer, let it run the whole time. I only stop in the video after the first 2mins to show you how the egg whites should look like before adding in the sugar.
-Beat egg whites on speed 2 for 2min
-Add in first half continue beating for 2mins
-Add in second half, beat for 2mins
-Turn speed to 6, beat for 3mins (if you egg white and sugar is less only beat for 1min)
-Add in color and continue beating for 1min
If you haven't reach stiff peak yet, continue beating for a few more mins.
Keep in mind that some machines are slower than the others. You might have to whip longer than what I stated above. I do notice my machine my whip a lot faster than most machines.
If your meringue is still too soft after following the instructions above, use the beating instruction below.
Beat egg whites on speed level 4 for 4 mins
Add in first half of sugar, beat for 2 more mins
Add in second half of sugar, beat for 2 more mins
Turn speed level to 6, beat for 4 mins
Add in food color and beat for 1 more min.
COLOR I use is from Hobby Lobby, "SunnySideBakery" brand.
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