Why Your Mixture Won't Form Stiff Peaks: Common Issues Explained
Learn why your mixture isn't forming stiff peaks and how to fix it effectively.
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Ensure your bowl and beaters are spotlessly clean; any grease or residue can inhibit peak formation. Check the freshness of your eggs; older eggs are harder to whip. Also, make sure your mixture is at the right temperature; egg whites whip best at room temperature. Lastly, avoid over-whipping; it can cause the mixture to collapse.
FAQs & Answers
- What should I do if my egg whites aren't whipping? Ensure your equipment is clean and free of grease, and check the freshness of your eggs.
- What temperature should egg whites be to whip? Egg whites whip best at room temperature, so let them sit out before whipping.
- Can I over-whip egg whites? Yes, over-whipping can cause the mixture to collapse, creating a grainy texture.
- How can I tell if my egg whites have reached stiff peaks? Egg whites reach stiff peaks when they hold their shape firmly and do not droop when the beaters are lifted out.