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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LordBarbossa · 36-40, T

Even the smallest amount of dirt or a single spec of dust will ruin it.

Also, what's tartar?

itsok · 31-35, F

@LordBarbossa I have cleaned them so well, and rinsed with vinegar and dried with paper towels between each attempt

LordBarbossa · 36-40, T

@itsok damn... Idk then.

But what's tartar? Is it a type of sugar?

I use only egg whites and sugar when making meringue.

Maybe it's the vinegar? Try using only water and paper towels to clean the bowl maybe?

itsok · 31-35, F

@LordBarbossa it to help stabilize them, it’s not a sweetener

LordBarbossa · 36-40, T

@itsok I see.

Just for gits and shiggles, try whites and sugar only? Just to see if that works?

itsok · 31-35, F

@LordBarbossa you start with sugar mixed in? I didn’t do that because it said it needs to be thicker to add the sugar in

LordBarbossa · 36-40, T

@itsok yeah, I just combine the whites and sugar, mix until it looks right, and that's it