How Long Do You Whip Egg Whites?

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

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.

What soft peaks in whipped egg whites look like when you know how long to whip egg whites for!

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Comments & Reviews

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Claudia Joseph
Claudia Joseph
2 months ago

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

2 months ago

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

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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