Not exact matches
Add in the
eggs and beat for 5 full minutes, until
mixture is
fluffy, shiny, and pale
white — it shouldn't be gritty.
Using the whisk attachment, beat the
egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is
fluffy, glossy and holds a stiff peak.
You are heating the
egg white mixture to fully dissolve the sugar, then you are whipping until nice,
fluffy, gorgeous peaks are formed.