Troubleshooting Meringues
|
Problem |
Cause |
Solution |
|
Weeps or beads or sugar syrup are released. |
Old eggs. Egg whites overwhipped. Not enough sugar Not baked long enough. Browning too rapidly. Moisture in the air. |
Use fresher eggs or add starch or stabilizer. Whip only until stiff peaks form. Increase sugar. Increase baking time. Do not dust with sugar before baking; reduce oven temperature. Increase baking time. |
|
Fails to attain any volume or stiffness. |
Fat present Sugar added too soon. |
Start over with clean bowls and utensils. Allow egg whites to reach soft peaks before adding sugar. |
|
Lumps |
Not enough sugar. Overwhipping. |
Add additional sugar gradually or start over. Whip only until stiff peaks form. |
|
Not shiny |
Not enough sugar. Overwhipping. |
Add additional sugar gradually or start over. Whip only until stiff peaks form. |
Adapted from On Baking, by Sarah R. Labensky, Priscilla Martel, and Eddy Van Damme
