How to Successfully Re-Whip Meringue: Tips and Tricks
Learn how to re-whip meringue for perfect results with our expert tips. Regain firmness and avoid collapsing with these simple steps.
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Re-whipping meringue is tricky but possible. If it has begun to collapse, try adding an extra egg white and a few spoons of sugar. Whip it at a low speed until it regains firmness. Be gentle, as over-whipping can further destabilize it. Aim for stiff peaks while maintaining gloss and volume.
FAQs & Answers
- What causes meringue to collapse? Meringue can collapse due to over-whipping, humidity, or if fat is introduced from the mixing bowl or utensils.
- Can you re-whip meringue after it has been baked? Once meringue is baked, it cannot be re-whipped. However, you can use new meringue to layer with baked goods.
- How do you store meringue? Store meringue in an airtight container at room temperature for a few hours or in the fridge for a day. However, it's best used fresh.
- What is the difference between soft peaks and stiff peaks in meringue? Soft peaks can bend and droop, while stiff peaks stand upright and hold their shape, ideal for meringue applications.