How to Fix Runny Meringue: Essential Tips for Perfect Results
Learn how to fix runny meringue with easy tips for stable and fluffy peaks!
864 views
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.