If you’re not shown what certain stages of whipped egg whites look like, it can be really hard to determine if they’re where you want them to be. I’ve put together a couple photos to help you better understand how to make meringue.
*Note: Meringue can look different depending on the amount of sugar (more sugar = small bubbles = more glossy).
Still pretty liquid-y, doesn’t hold and shape.
Soft peaks (no sugar)
It’s starting to hold it’s shape
Soft peaks (with sugar)
It should come to a point, but the whole thing should droop.
Holds it’s shape better, only the tip drooping.
Completely holds it’s shape, no drooping at all.
This is when you’ve gone too far. The egg whites start to look clumpy, and are no longer stable. No way to salvage this, better start over.