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

  1. 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.
  2. What temperature should egg whites be to whip? Egg whites whip best at room temperature, so let them sit out before whipping.
  3. Can I over-whip egg whites? Yes, over-whipping can cause the mixture to collapse, creating a grainy texture.
  4. 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.