Help! Meringue crisis!?!
I beat the egg whites until they created soft peaks, but upon adding the sugar, the mixture liquefied rather than stiffened!. How can I make the mixture stiff!? Beating isn't helping!.Www@FoodAQ@Com
Answers:
Make sure the bowl & whisk are totally clean
(fat free)!.
Add half the caster to the whites & beat till
stiff,then add the rest & beat again until
the meringue is smooth & glossy!.
(i forgot,add a pinch of salt at the beginning)Www@FoodAQ@Com
(fat free)!.
Add half the caster to the whites & beat till
stiff,then add the rest & beat again until
the meringue is smooth & glossy!.
(i forgot,add a pinch of salt at the beginning)Www@FoodAQ@Com
If you over whisk them the protein in the whites breaks down!. Unfortunately, there's no way of saving the mix you've made (it will taste like sweetened baked egg (bleugh!) if you bake it now!. You'll have to start again!. I would suggest adding the sugar a little at a time and starting to add it before the whites reach soft peaks as that is the desired end result!. also rub your bowl with a little lemon juice if you have it as it gets rid of any grease in the bowl and will help your whites retain more air!. Good luck and I hope they taste good when they're done!.Www@FoodAQ@Com
if your making meringue for say a pavalova then the egg whites should be glossy not stiff TIP add 1 tbsp vinegar and 1tbsp cornflour to the meringue before cooking !!!!!!Www@FoodAQ@Com
Dave gave a good answer!. I would add that the egg whites should be at room temperature when you beat them up!.Www@FoodAQ@Com
Add a table spoon of marshmellow out of jar I seen BobbY Flay do it it really holds tegether nice!.Www@FoodAQ@Com