Why Is My Meringue Runny? Common Causes and Solutions
Discover why your meringue turns out runny and how to fix it for perfect results every time.
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Meringues can be runny due to several reasons: insufficient beating, presence of fat, or sugar not being added gradually. Ensure that the bowl and whisk are completely free of grease and that egg whites are at room temperature. Beat until stiff peaks form, then add sugar slowly. This creates a stable structure and prevents the mixture from being runny.
FAQs & Answers
- What should I do if my meringue won't stiffen? Ensure there are no traces of fat in your bowl and whisk, and try beating the egg whites at room temperature.
- Can I fix a runny meringue? If your meringue is still runny, try re-beating it with more sugar added gradually until stiff peaks form.
- Why is room temperature important for egg whites? Egg whites whip better at room temperature, which helps achieve the necessary volume and stability for meringues.
- What type of sugar is best for meringue? Granulated sugar works well for meringue, but superfine sugar can be even better for dissolving quickly.