How to beat meringue by hand. Egg whites whipping without mixer. REAL TIME PROCESS

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In this video, I show you how to make meringue without a mixer, using just a whisk. A meringue is egg whites whipped with sugar or powdered sugar, but you can also whip just the whites without sugar if you don't need sugar in your recipe
Recipe and cooking instructions for meringue:
Vinegar or lemon juice - 1 teaspoon
Egg whites - 2 pieces
Sugar or icing sugar - 60 g (30-60g sugar per egg white, depending on how much sweetness you want)
All ingredients must be at room temperature
1. Separate the whites from the yolks
2. Add vinegar or lemon juice to the whites, mix slightly
3. Divide the sugar amount into 3 portions, add the first portion and beat until the mixture has doubled in size
4. Repeat step 3 two more times
The beaten whites should be quite thick and stable. You can replace the sugar with powdered sugar at a ratio of 1 to 1 (for example, instead of 60 grams of sugar, take 60 grams of powdered sugar). The more sugar you add, the thicker and more stable your meringue will be
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[@JennyWu-wr9uj]

SO SO helpful, it helped me know when the stages are, Really appreciated

[@DariaCozykitchen]

Your welcome 🤗

[@lucianacecille]

This was SO helpful. Thank you so much. I really liked that it was in real time!

[@DariaCozykitchen]

I'm glad it was helpful to you 😊

[@richardbuswell7667]

Great vid - thanks

[@hansanipelpola7621]

Thank you for this video. Finally I did it well.

[@gmartlife]

This is what I'm looking for 😊

[@raquelgarza6775]

Thank you

[@BRFJQueen]

TYSM,you dont know how much youve helped me😭❤️

[@DariaCozykitchen]

I'm so glad! What were you whipping the meringue for? What were you cooking?

[@BRFJQueen]

@@DariaCozykitchen It was for my friends🥰

[@DariaCozykitchen]

Great 😉@@BRFJQueen

[@nahyaansomalichannel2212]

Keep going

[@DariaCozykitchen]

Thanks for cheering me up 😊 good luck to you too

[@ARMY_Bangtan247]

Did u do this only with one try? Omg ur amazing

[@DariaCozykitchen]

Yeah, on one try! It's all about following the principles of beating

[@ARMY_Bangtan247]

@@DariaCozykitchen You've got a subscription 🫶🏼

[@WuTangClanForever88]

What does the vinegar/lemon juice do? Do you always mix by hand when you make this?

[@DariaCozykitchen]

Hey! The acid from vinegar or lemon juice helps to bind protein cells, so that the protein is whipped faster and becomes more firm. It's a big help when whipping the whites by hand, but you can add acid when using a mixer, too

[@zairahs8188]

Oh my Godd... Thank you so much

[@DariaCozykitchen]

You're welcome 😊

[@saeyblethatch5269]

would the acid have a negative impact if it were used for baking?

[@DariaCozykitchen]

No, it wouldn't at all

[@LaraineAnne]

Wire whisks are amazing aren’t they? I don’t know how my mother managed to do without them. But then she never made either meringue or pavlova and she wasn’t lazy like me. I dump all the sauce ingredients in together and the whisk stops the sauce (or custard) from going lumpy.

[@DariaCozykitchen]

Absolutely true! 😊

[@kritikamohanty860]

Which type of bowl we should to use ..for whisking . . Glass bowl , steel utensil, what type of bowl will be useful ???

[@DariaCozykitchen]

Any bowl of big size will suite 😊 I wouldn't use a plastic bowl because it can get scratched with a whisk but you can use even a plastic one if you don’t have any other

[@hsiaying3161]

Would cream of tartar work instead of lemon juice? Would it affect the meringue, and how much should I use? Thank you for your video!

[@Leemin_bit0221]

Hello! Um, you could use cream of tartar, yes, lemon juice is a substitute for it. And because it also helps speed up the process and is also a good leavening agent. Since cream of tartar eases the journey of granulated sugar to liquid form, it is safe to use for meringues and to maintain stability (cream of tartar prevents the proteins in the eggs from bonding too tightly). Also, lemon juice is used when beating egg whites to prevent grease when beating or loosen up any grease in the bowl, and it also doesn't affect the taste of your baking. I don't know how much you should use because that is based on the quantity of how many eggs you're beating...but I would say about 1/4 tbsp for four egg whites. *Edit; 1/4 teaspoon.

[@hsiaying3161]

@Leemin_bit0221 thank you so so much for your reply! I'm very grateful for that :) and that was very informative. will definitely be trying that out. Thanks again !

[@DariaCozykitchen]

I haven't tried whipping the whites with cream of tartar, but luckily you already got an answer below 😊

[@DariaCozykitchen]

Thanks for sharing! 😊😊

[@madscientist14]

im just starting to learn baking and i did not know that you can use vinegar for meringue. what does it do exactly to the mix?

[@DariaCozykitchen]

Hey! it's about the molecules of the substances we work with The acid helps to white's protein cells, so whites are whipped more quickly and become more stable. This is especially important if you're whipping the whites by hand

[@madscientist14]

@@DariaCozykitchen I see I just realized that what I usually see used was lemon juice. I now know that it was the acid that was needed for this not necessarily the vinegar. Thanks for the info.

[@lindanorris2455]

tKEA LONG TIME BY HAND!

[@cherry_blossomzz]

What if i have no hand mixer and a whisk? Could i use a spoon or something else?

[@DariaCozykitchen]

Sorry for the late reply. You can use a fork if you don't have a whisk. You can also take two forks and put them together with their inner sides facing each other, so that the forks keep the tines in between and there is a small distance between the two forks. Just look at the picture to see what I mean images.app.goo.gl/DD1se6Px5EvE7yof8.

[@abataoana1018]

how many eggs did you use and what kind of sugar are you using?

[@DariaCozykitchen]

Hey 🧡 I used 2 egg whites, 60 grams of icing sugar (sometimes it's called confectioners sugar) and 1 teaspoon of vinegar
That means no matter how many eggs you're going to use, you're taking 30g of icing sugar and 1/2 teaspoon of vinegar for every egg white

[@kkk66969]

i whipped and whipped and nothing. gonna try after seeing this video. thanks mate

[@KickingMyselfDaily]

Worked for me!!

[@tisisonlytemporary]

It might be because of other factors actually. Some eggs are treated so that the proteins don't clump

[@mb8787]

I take a clean bowl, glass or steel, and wipe it extra clean with a little vinegar on kitchen paper. Then add the egg whites to the bowl, and a few grains if salt, and just starts stirring till it is all frothy, then whisks til stiff, trying to avoid it splattering all over... 😅 then once stiff, and a little sugar at the time, stir slowly til sugar is coated in whites, then beat it in, and repeat till all sugar is beaten in... 🙏 and, apparently, it helps if the eggs whites are cold, and from fresher eggs...

[@varunhuidrom5348]

Does the sugar have to be powdered??

[@DariaCozykitchen]

Yes, the sugar have to be powdered for much easier whipping

[@user-ol4kz1oz4q]

Ngl i just used a fork

[@DariaCozykitchen]

Absolutely, fork is an option when you don't have a whisk

[@oyedirankengershater]

How long did it take you?

[@princess-beamas8198]

@@oyedirankengershaterI tried it and it took me 30 mins 😢😢😢

[@Thezemon]

Without music please😊

[@cloudberrydreams]

lmao ok Karen