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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Penny · 46-50, F

internet says to add sugar after the eggs are foamy not stiff. you should be able to get foam with even just a a fork so it should work. and not to use fake eggs only real fresh seperated egg whites. maybe youre being impatient?

itsok · 31-35, F

@Penny I wasn’t. I eventually got it.