Why Did My Meringue Go Flat? Causes and Solutions

Discover why your meringue went flat and how to achieve fluffy perfection. Tips on egg whites and humidity avoidance.

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Flat meringue is often due to incorrect egg white preparation. Ensure no yolk contamination and whip at the right speed until stiff peaks form. Avoid high humidity and gently fold in sugar to maintain structure.

FAQs & Answers

  1. What causes meringue to go flat? Meringue can go flat due to egg white contamination, improper whipping technique, or high humidity levels.
  2. How can I prevent flat meringue? Ensure egg whites are clean from yolk, whip to stiff peaks, and avoid making meringue on humid days.
  3. What is the best way to whip egg whites? Whip egg whites at medium speed until foamy, then increase to high speed until stiff peaks form.
  4. How does humidity affect meringue? High humidity can cause sugar to dissolve and affect the structure of meringue, leading to a flat texture.

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For more baking tips and tricks, check out our guides on perfecting meringues and other delightful desserts to elevate your culinary skills.

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