Today we are here to help them out. can you make meringue in a blender?  you’ve told us what your biggest cooking headaches are.

So we’ll explain to you our secret tips and tricks which will change the way you cook forever secrets for making the perfect meringue. Meringue is delicate, sweet, and excellent for anyone who has a hungry sweet tooth.

Meringue cookies look like the most beautiful full, perfect, impossible object, but they’re so easy to make, super crisp and light as air.

They literally float into your mouth and just dissolve right away. You’re going to love this recipe. How to sharpen ninja blender blades




There are  three types of Meringue

  • French
  • Italian
  • Swiss


Each sort of meringue is crafted uniquely using its own special method and recipe. You’ll also use meringue for tons of various things. It’s typically utilized in baking components, and it’s often applied to cake batters to form them lighter.

you can definitely use a blender to try it quicker and easier. If you actually want to require the additional energy and use a hand whisk, it’s up to you.

We highly suggest trying an electrical whisk and a blender for your first time. Can you make meringue in a blender the simple answer yes you can make it easy to follow our instructions?


Can you Make Meringue in a Blender?




We are teaching you how to make delicious homemade meringues with a blender (but we recommend you to make meringue with an electric beater or mixer) use your blender just to crush or mix the sugar-fine powder to share with your family and friends, these meringue cookies really, these meringue cookies whip up in a snap. So let’s get started.


1 Need a Clean Bowl

Make sure your bowl is clean, as a whistle. If there is any fat here, you’re not going to have the very best meringue.

You’ll have meringue still, but it won’t be as good as it could be. So just wipe it down with a little bit of vinegar, lemon juice, let it dry, and you’re good to go clean now.


2 Egg White Yolks

We’re going to separate four room-temperature egg white. Do this the right way in separating the yolks with your clean hands. You can use the shell.

You can use the gadget, and whatever you like. Your hands are the softest and least likely to break the yolk.

You’re supposed to dump the whites in as you go, that’s the whole point. And we’re doing this so if a yolk breaks, or if there’s like the funky egg in here, it’s not going to ruin the whole batch. Three and four Shells away.


3 Cream Tartar

To our egg whites, we are adding a pinch of salt and one-quarter teaspoon cream of tartar, and it’s an acid.

It’s nice because it’s totally dry, it’s a powder, and it’ll help stabilize your egg whites. If you don’t have it, or you just don’t want to get it, go ahead and use a quarter teaspoon of vinegar or lemon juice.

It’ll give you roughly the same results, although you are adding a liquid into the egg whites. Not quite the same, but similar.


4 Add Sugar

Can you use granulated sugar? Yes, simply use the blender to crush sugar into the powder, but the best thing to use is superfine sugar.

It’s like a cross between powdered sugar and regular granulated sugar. This has very fine grains, which will dissolve into your meringue nicely.


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The egg whites are starting to froth up, and now we’re going to add the sugar in, but here’s the deal, you can’t just dump it in. You want to add it in slowly, painfully slowly.

If you’re making a regular French meringue, which this is, you can get a wonderful thick marshmallow texture.

You can get a wonderful thick marshmallow texture, but only if you add the sugar in really slowly.

We are going to do it a tablespoon at a time, and just let it cascade in. Pretend you have all the time in the world.

If you just dump the sugar in, you’re not going to get that thick texture. It’s never going to have the beautiful pipe ability.

It will never reach its full potential. You can see how fine the sugar is because it’s almost like blowing away with the movement of the whisk. After that, you see how pretty the meringue is already? It’s getting really nice. Last little bit, if you look at this meringue, beautiful, stiff peak.

We are going to let this run a bit longer because we can still feel some of the sugar that’s not dissolved yet.

So, we want the sugar to completely dissolve in that meringue. Start blender again while that’s happening, we are going to add a teaspoon of vanilla in, and that’s 5 ML.

And by the way, the vanilla is going to darken the meringue just a little bit, so if that bothers you can use almond extract or leave it plain.

But you want to have some flavoring. So if this is a holiday meringue cookie, it could be peppermint oil, it’s also clear.

That’s much better. Just a little bit longer. Take a look. Then check you see this It looks like a nice, That is a pretty stiff meringue if it can do this stop the blender So right now the meringue is ready as far as the stiffness goes, but it has little tiny bits of sugar in there.

And if you bake them with the sugar undissolved, it’ll have little pockmarks on the surface.

It’ll still taste fine, but you want them to be nice perfect-looking cookies. That’s part of the whole pleasure of them is how beautiful they are. It’s almost ready. While that’s finishing up,

That is a stiff meringue. Look at this, it is like (gasp), very surprised. And if you look at the texture, you can even see it right here. It is very glossy, very smooth. So with the French meringue, the thing you have to watch out for is the undissolved sugar.

If you’re making it an Italian meringue, or a Swiss meringue, then the sugars already pre-dissolved. Either by hook or by crook, there are two different ways.

This is ready for the piping bag. Nice and smooth, no grit. We’re going to pipe these onto a parchment-lined baking sheet. And we are just going to take a dollop from our whisk in the corners.

So we are going to make one batch that’s white, and one batch that’s soft pink, and try and eliminate any big air bubbles that happened because those will mess up your piping. Nobody wants that.

If you want to take a little bit of time to practice, just use the back or the side of your spatula, and make a pattern up, see how you look it. It could be anything you want.

You could even just spoon it on, and it could be totally messy. But we think we are going to do simple little stars. So pretty.

We love the definition you get from a properly made meringue. These are not going to spread out in the oven but they will want a little bit of air to circulate around them. So don’t pipe them too close.

And the funny thing is with a French meringue, which is kind of, it’s actually the easiest meringue to make.

People think you can’t get a meringue that’s this glossy, this high definition, because if you dump the sugar in, the meringue is droopy.

It doesn’t have that nice stiff peak. So the only thing you have to do is maybe try and get them to be roughly the same size.

Note: The one thing we will say is that you do want to do this quickly. Don’t go do some dishes or run an errand because the meringue will lose consistency. The very end of the piping bag, but that’s fine. That’ll be our snacking meringue. That’s all done.


Can you Make Meringue in Blender Tips?



1. Take Time


As you beat, don’t rush adding the sugar. The slower you add your sugar, the higher it’ll dissolve into the whipped whites. We recommend pouring in 1 tablespoon at a time. This may assist you to achieve a silky smooth texture rather than a gritty one.


2. Use a Clean Bowl


For the best volume, place whites during a small, clean metal or glass bowl. Even a drop of fat from the ingredient or oil or the grease film sometimes found on plastic bowls will prevent egg whites from foaming. Make certain to use clean beaters, too.


3. We Recommend Using Old Eggs


Older eggs actually produce fluffier and better meringues. You’ll test your eggs by gently placing an uncracked one during a glass of water.

If it stands abreast of its end, it’ll be great for meringue. You’ll know your egg is just too old if it floats therein case, tosses it. If the egg lies on its side on the rock bottom of the glass, it’s very fresh.


Final Summary


We highly recommend you if you want to enjoy delicious meringue not use a blender, use your blender while crushing sugar to make it a fine powder.

If you attempt to use your blender for adding the egg whites, you could end up mixing them way too much, thereby ruining their consistency.

This is because the blades in a blender are way too sharp and will cut through the mixture instead of whisking it to the best consistency.

You can use your blender to mix the sugar but we recommend you hand whisk or electronic mixer that has a low speed, remember meringue is too difficult to make, it belongs to practice. Hopefully, if you try with the knowledge you can mastery in it one day.  Nutribullet Margarita recipe

If you are feeling more confident about can you make meringue in a blender?

And learned something new, please share this text together with your friends on social media then we will help them out.


Can you Make Meringue in a Blender FAQs?


Can you whip egg white in a blender?

We recommend you to use a fork or whisk for egg white do not use a blender for mixing the egg because the blades of blenders are too sharp and will cut through the mixer if you have many eggs use an electric mixer instead of a blender for better results.


Can I make meringue without a mixer?

You can use an electrical beater to make perfect meringue with the right whisk and a little muscle you can create a stiff, glossy meringue without a mixer.


Can you make a meringue with a food processor?

Use your food processor while to crush sugar to make it a fine powder. Using an electric beater is the preferred way to go when making meringue.


What is the perfect way to make meringue?

If you want to make perfect meringue follow the simple few steps are:

  • Clean bowl
  • Electric beater/ mixer
  • Egg whites
  • Cream tartar
  • Sugar powder

The mixture now must be beaten. You would like to combine and beat the mixture until it’s stiff. The whites should have a glossy and white look and get up completely straight with a subtle bend at the tip. it’s important to not mix too far, otherwise, the mixture will get to be redone. you’ve got to urge the right amount of blending for the glossiest texture. The glossy texture will tell you that the consistency is true.


What ingredients prevent the meringue from forming?

Its flavorings are

an excess of fat from the oil may inhibit the egg whites from forming a foam.


What does cream of tartar do for meringue?

One quarter teaspoon cream of tartar and it’s an acid. It’s nice because it’s totally dry, it’s a powder, and it’ll help stabilize your egg whites. If you don’t have it, or you just don’t want to get it, go ahead and use a quarter teaspoon of vinegar or lemon juice.


What are the three types of meringue?

Meringue has a main three types like

  • French meringue
  • Italian meringue
  • Swiss meringue


Thank you for visiting!


Author Bio

Olivia Olsen is a food, beverage kitchen blender expert/professional writer with a degree in culinary arts, as professional chef. Olivia & his team are a smoothie enthusiast and overall fitness fanatic.  We love sharing our passion for juicing with others, we have massive experience in kitchen stuff different brands blenders, to test and review products like kitchen blenders, juicers, and more.


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