When making meringue, should the eggs be cold or room temperature?

Answer 1

Room temperature.

Answer 2

They will whip when the whites are cold, but they'll do it faster at room temperature. I separate my cold eggs, then put the whites in a small metal bowl and put the bowl in a second bowl with very warm water in it. Stir it after a minute or so, and they'll be room temperature in a matter of minutes.

Any bit of fat will keep the whites from whipping, so make sure you separate them carefully (the yolks have fat). Also make sure your bowl, beaters, and scraper are all completely fat free. Never use a plastic bowl - glass or metal is best. Copper will actually produce the best whipped whites. Be sure everything is dry - water stops the froth, too.

Put just a smidge of salt in with the eggs when you begin beeting them. After a minute or so, add the acid (usually cream of tartar). This helps stabilize the whites. And believe it or not, older eggs whip better than fresh ones.

Answer 3

The temp of the eggs has not been as much of an issue to me as the humidity of the kitchen. You have to make sure when making a meringue that is it NOT HUMID, otherwise your results will be sad and low instead of impressive and high.

Answer 4

No need to let the eggs sit on the counter to get warm. Just
put the eggs you need into a small bowl and cover with
HOT water for about 5-10 mins.

Answer 5

Both works fine with me everytime. Just make sure that it is absolutely free from fat, yolks, or grease, otherwise it won't whip. Whip eggwhite first until it's frothy at high speed then slowly add your sugar. When it gets to the state that you want continue whipping at low speed for few more minutes. That way helps your meringue holds better. Also, if using eggwhite from the box, add a tiny bit of cream of tartar to make it's stiffer.

Answer 6

Whole eggs are easier to separate when cold. But once separated, the egg whites need to be room temperature before beating. Room temperature whites have less surface tension (than cold whites) making them easier to beat and they'll have more volume when beaten.

Answer 7

Both! Separate the whites from the yolks when the eggs are cold. They separate more easily this way. Then bring the whites to room temp.

Answer 8

cold/room temp. both are fine... I have used cold eggs and the meringue turned out fine

Answer 9

room tmp allways and make sure every thing is verry clean no grease on enything i usually wipe it all down with vinnager and add a little sugar at the beginning

Answer 10

Room Temp. is best but you can stiffen them okay with cream of tatar.Good Luck!!!!