My meringue has a texture like lotion. What did I do wrong?!
Answers: I have been beating it with an electric thingy but the texture stays like lotion. How do I make it stiffer? What is wrong?
Use a clean, dry bowl that is free of grease from any fats (butter, oil, etc.). Stainless steel, glass, and other bowls are good but plastic is not, as it can absorb oil and fat; it may look clean, but don't take a chance and ruin your meringue with traces of grease.
Separate eggs carefully; even a tiny amount of yolk can ruin the meringue. Eggs separate more easily when cold, but eggs whip to a higher volume when as room temperature, so let the separated egg whites sit out at room temp. for 15 minutes before you start to beat them.
Add 1/8 teaspoon of cream of tartar for each egg white (to stabilize the meringue) and whip to a medium-soft peak stage. Beat in two tablespoons of white sugar per egg and beat until glossy and meringue holds a firm peak.
If you continue to have difficulty, you may want to try to make meringue using Meringue Powder or Powdered Egg Whites. There are directions on the canister of these products for how to use them in this manner.
Happy Baking!
~ Maria
You must incorporate the sugar in slowly, young padawan, but it is OK. Eggs are cheap, just try again.
Forest D. Bynum
Did you put too much sugar in too soon? It takes a while to beat those egg whites stiff, don't give up. What is your recipe?
Is it raining or very humid there? You can't make meringue, or candy, when it's humid out ... the sugar doesn't incorporate well. Otherwise...did you add some cream of tartar? And, it sounds like the bowl you are using might not have been thoroughly cleaned. If it has any oil in it, at all, the egg whites won't whip correctly. It's also recommended that you chill the bowl before whipping the egg whites too....
Any grease or oil in the bowl or utensils, or even a drop of egg yolk will prevent them beating real stiff. Use a glass or stainless steel bowl because plastic bowls can hold grease no matter how well they're washed and prevent the egg whites from getting stiff. And, it's best to chill the bowl and beaters before whipping.
Did you make sure none of the yolk got in? Even one drop of egg yolk can mess up your whites because of the fat content.
I don't know how you could fix it if it did.
you cant play with your eggs unless they're at room temperature. same with butter, cream cheese, or any ingredient really in baking. the only dairy that should ever be cold in baking should be whipping cream when making whipped cream.
for meringues
1. everything should be dry
2. first mix with beater and when you see little bubbles on surface add half of the sugar
3. add rest of the sugar when it turns into white foam