How to Fix a Runny Meringue: Tips for Perfect Stability

Learn how to fix runny meringue with our expert tips for achieving perfect stability and texture every time.

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To fix a runny meringue, add a little more sugar gradually while continuing to beat the mixture. Ensure that the meringue is beaten to stiff peaks and the bowl is completely grease-free. Using fresh, room-temperature eggs can also improve the stability of your meringue.

FAQs & Answers

  1. What causes meringue to become runny? Meringue can become runny due to insufficient beating, the presence of grease, or using cold eggs.
  2. How can I tell if my meringue is whipped enough? Meringue is adequately whipped when it forms stiff peaks that hold their shape and do not fall back into the bowl.
  3. What types of sugar can be used in meringue? Granulated sugar is most commonly used, but powdered sugar can also be used for a smoother texture.
  4. Can I use leftover egg whites for meringue? Yes, leftover egg whites can be used, but make sure they are at room temperature for better stability.