How long to beat egg whites for meringue topping?

The time it takes to beat egg whites for a meringue topping depends on a few factors, but here's a general guide:

Soft Peaks:

* Time: 2-3 minutes

* Appearance: The whites will form soft peaks that droop slightly when the whisk is lifted.

* Use: Perfect for frostings and fillings that need a slightly fluffy texture.

Medium Peaks:

* Time: 4-5 minutes

* Appearance: The peaks will hold their shape when the whisk is lifted, but they still have a slightly rounded appearance.

* Use: Ideal for piping decorations like swirls or rosettes.

Stiff Peaks:

* Time: 6-8 minutes

* Appearance: The peaks will stand up straight and hold their shape perfectly, looking glossy and firm.

* Use: Great for piping intricate decorations, making macarons, or for pavlovas.

Tips for Achieving the Right Peaks:

* Start with cold egg whites: This helps them whip up more easily and hold their shape.

* Use a clean bowl and beaters: Any grease or residue can prevent the whites from forming proper peaks.

* Gradually add sugar: This helps stabilize the meringue and prevent it from becoming too runny.

* Don't overbeat: If you beat the whites for too long, they can become dry and grainy.

Remember:

* These times are just guidelines. The actual time will vary depending on the power of your mixer, the size of your bowl, and the specific recipe you're using.

* Use your senses! Look for the appearance of the peaks, feel for their consistency, and listen for the change in the sound of the mixer.

By practicing and paying attention to the signs, you'll be able to whip up perfect meringue toppings every time.