How to Fix Runny Meringue: Essential Tips for Perfect Results
Learn how to fix runny meringue with easy tips for stable and fluffy peaks!
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If your meringue is runny, ensure all equipment is grease-free and eggs are at room temperature. Add a pinch of salt or a bit of acid like lemon juice or cream of tartar to stabilize the foam. Gradually add sugar, beating continuously until stiff peaks form.
FAQs & Answers
- What causes meringue to become runny? Runny meringue can occur due to greasy equipment, cold eggs, or not incorporating sugar properly.
- Can I salvage runny meringue? Yes, by adding a pinch of salt or an acid like lemon juice or cream of tartar, and being sure to beat in sugar gradually.
- How do I achieve stiff peaks in meringue? Ensure your eggs are at room temperature and actively beat the mixture until stiff peaks form after gradual sugar addition.
- What is the best way to stabilize meringue? Using an acid like cream of tartar or lemon juice can help stabilize meringue and prevent it from becoming runny.