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How Long Do You Whip Egg Whites For? Click and find out the answer

How Long Do You Whip Egg Whites?

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Learning to Whip Egg Whites might be tough for some, but I’m here to take the mystery out of it and let you know just how long you should be whipping them for.


Hi Bold Bakers!

One of my favorite things to eat and make is meringue — in all its’ forms. It’s amazing as a frosting on a Lemon Meringue Cake, baked into a lovely Pavlova, or as a topping for my Lemon Meringue Cheesecake. All these simple desserts start with meringue, and in order to make great meringue, you need to know How Long You Whip Egg Whites For.

Before getting stuck in and adding sugar to your egg whites you need to know how to perfectly whip them egg first. I know what you’re thinking; is there really a right or wrong way to do this? While it is fairly straight forward, there are a few things I always do when whipping up my whites to ensure I have the perfect base for my recipe.

How Long Do You Whip Egg Whites To Get Soft Peaks?

First off, consider your eggs. Start with fresh eggs, at room temperature, NOT straight from the fridge. Cold eggs don’t whip up nearly as well as room temperature.

Next, make sure your bowl and mixer are squeaky clean and dry! In a deep bowl, start beating the egg whites on low speed until they are just foamy. Once you have a nice foam, move to medium-high speed. Now add a pinch of salt (or cream of tartar if you have it) to help stabilize the whites.

After a  few minutes of beating, you should reach what is called “soft peaks,” which is when you pull the whisk out of the whites and a light peak forms, but then flops over.

How Long Do You Whip Egg Whites To Get Stiff Peaks?

If your recipe requires stiff peaks, take it a few minutes further and you will see the peaks of the whites hold their shape when the mixer is removed from the bowl. This is the “stiff peaks” stage.

From here, you can add sugar or flavorings, or fold your aerated egg whites into things like Chocolate Mousse or into my Jelly Donut Macarons to add lightness and texture.

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Katherine Cowgill by Teren Oddo Oct. 2015

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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3 Comments

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  1. Claudia Joseph on September 25, 2019 at 10:22 am

    Thank you Gemma! This is what I needed to show my sister! God bless you Gemma!

  2. Carols on September 25, 2019 at 2:50 am

    Thanks for the egg white information Gemma. Following on, how long does one need to whip sugar into whites for making meringue that is super smooth with no sugar residue? Thanks Carols x

    • Gemma Stafford on September 25, 2019 at 3:13 pm

      Hi Carole! In as much as I would like to give an exact time, I can’t as there will be other factors to consider. So you will need to get your hands dirty a little. Get a wee bit of the meringue in a spoon and rub it between your fingers. If it feels gritty with sugar then whisk for longer so the sugar can dissolve. The mix should be smooth, stiff and glossy. Hope this helps! Gemma ????

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