Why Your Meringue Recipe Isn’t Thickening: Common Pitfalls Explained

Discover the reasons your meringue isn’t thickening and learn how to perfect your recipe with expert tips.

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Meringue may not thicken due to fat contamination, humidity, or under-whipping. Ensure all mixing utensils are completely grease-free. Avoid making meringue on humid days, as moisture can prevent thickening. Whip the egg whites until soft peaks form before gradually adding sugar. Ensure steady, continuous mixing until stiff peaks hold.

FAQs & Answers

  1. What causes meringue to be runny? Runny meringue can be caused by fat contamination, humidity, or insufficient whipping of egg whites.
  2. How do I know if my meringue has reached stiff peaks? Stiff peaks are achieved when the egg whites hold their shape firmly without drooping. They should stand tall when the beaters are lifted.
  3. Can I make meringue on a humid day? It's best to avoid making meringue on humid days, as moisture in the air can hinder the thickening process.

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