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Meringue [Whisk Attachment]

This stiff meringue comes together quickly and easily with just three ingredients.



  • ½ cup (120 ml) large egg whites, room temp, (about 5 eggs)
  • ½ teaspoon cream of tartar
  • ½ cup (100 g) date sugar, or 1 Tbsp Stevia, optional


  1. Pour egg whites and cream of tartar into a clean, dry, medium-sized stainless steel bowl.
  2. Submerge the immersion whisk below the surface of the liquid, or as close to the bottom as possible.
  3. Start the immersion whisk on its lowest speed, then slowly increase to its highest speed. Move the immersion whisk around to whisk the ingredients for approximately 2 to 2 1/2 minutes, until stiff peaks form or desired consistency is achieved.
  4. If sweetener is desired, begin sprinkling in as the soft peaks begin to form.

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