How do you beat egg whites for merinque pies?

Here's a guide to beating egg whites for meringue pies, ensuring fluffy, stable peaks:

Equipment:

* Clean bowl and beaters: Any trace of grease will prevent the whites from whipping properly. Wipe everything down with a bit of lemon juice or vinegar to ensure cleanliness.

* Stand mixer (optional): This makes the process much faster and easier, but a hand mixer or even a whisk will work if you're dedicated.

The Process:

1. Separate the eggs: Separate the egg whites from the yolks, making sure absolutely no yolk gets into the whites. It can prevent the whites from whipping properly.

2. Start beating: Begin beating the whites on low speed. This incorporates air slowly and prevents splattering.

3. Gradually add sugar: Once the whites are foamy, you can start adding sugar gradually, about a tablespoon at a time. Don't add it all at once, or the meringue will be grainy.

4. Increase speed: As the whites become thicker, you can gradually increase the speed of your mixer. You'll notice the whites becoming glossy and forming soft peaks.

5. Stiff peaks: Continue beating until the whites reach stiff peaks, which means they stand up straight and don't flop over when the whisk is lifted. You want to avoid overbeating, as that can make the meringue dry and tough.

6. Don't overbeat: Once you achieve stiff peaks, immediately stop beating. Overbeating will lead to dry meringue.

Additional Tips:

* Room temperature eggs: Egg whites whip up best at room temperature. Take them out of the fridge about 30 minutes before beating.

* Add a pinch of cream of tartar: This helps to stabilize the egg whites and prevent them from collapsing. About 1/4 teaspoon per 4 egg whites should do the trick.

* Don't rush: Be patient with the process. Take your time and don't rush the beating.

* Be careful with the sugar: While you need sugar for the meringue, too much will make it heavy and dense. Stick to the recommended amount in your recipe.

* Use a food thermometer (optional): To ensure the egg whites are fully cooked, you can use a food thermometer to make sure they reach a temperature of at least 160°F (71°C).

Making the Meringue Pie:

* Spread the meringue: Gently fold the whipped egg whites into your pie filling.

* Bake: Bake the pie according to your recipe instructions, taking care not to overbake the meringue.

* Cool completely: Allow the pie to cool completely before serving to ensure the meringue is fully set.

Happy baking!