What is needed to achieve a successful meringue?

To achieve a successful meringue, using room temperature egg whites is crucial. When egg whites are at room temperature, they whip up to a greater volume, creating a more stable foam. This is because the proteins in the egg whites unfold more easily when warmed, allowing them to trap air more effectively during the whipping process. Therefore, the ideal temperature helps achieve the desired structure and volume in the meringue.

While other factors, like sugar addition and mixing speed, are also important, they rely on the foundational quality of the whipped egg whites. Cold egg whites can inhibit the process, leading to a less stable meringue. Mixing at high speed and gradually adding sugar are techniques that enhance the meringue after the initial whipping process, but if the egg whites are not at room temperature, it will be difficult to achieve the necessary volume and stability no matter how well these other techniques are employed.