I am going to have a mental breakdown over meringue

1/2 cup of egg whites and 1tsp cream of tartar. The egg whites are room temperature. I washed, dried, and then rinsed the mixer and bowl with vinegar and dried again. I can’t get them to stiffen. I’ve tried a kitchen aid, a hand mixer, and an immersion blender 😩
I have spent hours trying this. I’ve started over several times

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Sophiiee · 18-21, F

How long have you given it with the kitchenaid? Are these actual egg whites separated from eggs or from a carton?

itsok · 31-35, F

@Sophiiee 20 minutes with the kitchenaid. I’ve tried 100% egg whites from a carton for most of them, and then borrowed 4 eggs I separated myself for one attempt.

Sophiiee · 18-21, F

@itsok
There’s a chance the boxed egg whites have a stabilizer or something that’s not present in actual eggs that could prevent forming a meringue - also, start with the sugar already added to the eggs whites as you begin whisking, and then add the cream lf tartar once foaming. Otherwise, sometimes it’s good to just call it a day and visit your favorite bakery and give it a go when you don’t want to toss your mixer out the window!
Feel free to PM me though, I’ve made a ton of these