How to Fix Soft Meringue: Tips for Perfect Egg Whites

Learn why your meringue is soft and how to achieve perfect stiff peaks with essential tips.

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Soft meringue often results from under-whipped egg whites, a humid environment, or added sugar too quickly. Ensure your mixing bowl is clean and dry, and whip until stiff peaks form. Gradually add sugar for a stable meringue.

FAQs & Answers

  1. What causes soft meringue? Soft meringue is often caused by under-whipped egg whites, a humid environment, or adding sugar too quickly.
  2. How can I stabilize my meringue? To stabilize meringue, ensure your mixing bowl is clean and dry, whip to stiff peaks, and gradually add sugar.
  3. Can I fix already soft meringue? Unfortunately, soft meringue cannot be salvaged. It's best to start over and follow proper whipping techniques.
  4. What should I avoid when making meringue? Avoid a humid environment, greasy utensils, and adding sugar too quickly, as these can all result in a soft meringue.

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