How to Solve Stiff Peaks Problems in Egg Whites

Learn tips for achieving stiff peaks in egg whites for perfect meringue every time.

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If stiff peaks won't form, ensure the bowl and beaters are clean and free of grease. Use eggs at room temperature and beat them on medium speed. Gradually add sugar once soft peaks develop. Avoid overbeating. If the mixture is still runny, you may have overbeaten the whites or used old eggs; start with fresh eggs for better results.

FAQs & Answers

  1. What causes egg whites not to form stiff peaks? Stiff peaks may not form if the bowl or beaters are greasy, or if you use old eggs.
  2. How can I ensure my egg whites reach stiff peaks? Use fresh eggs at room temperature and beat them on medium speed while gradually adding sugar.
  3. Is it possible to fix overbeaten egg whites? Unfortunately, overbeaten egg whites cannot be fixed, but starting over with fresh eggs can save your recipe.
  4. What are soft peaks versus stiff peaks? Soft peaks bend over when the beaters are lifted, while stiff peaks stand upright and hold their shape.

Watch More

For more baking tips and techniques, check out our guides on frothing eggs, making meringue desserts, and perfecting your baking skills.

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