Tips for Perfect Meringue: Common Issues Explained

Learn why your meringue isn't forming stiff peaks and how to fix common issues for baking perfection.

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Several factors could prevent your meringue from forming stiff peaks. Common issues include residual grease in the bowl or on the utensils, under-beating, and using room temperature eggs instead of cold ones. Make sure all equipment is clean, and beat until the peaks are firm and hold their shape. Gradually add sugar to stabilize the meringue.

FAQs & Answers

  1. What causes meringue to not form peaks? Common causes include grease on utensils, under-beating the mixture, and using room temperature eggs.
  2. How do I stabilize my meringue? Gradually add sugar while beating the egg whites to stabilize and help achieve stiff peaks.
  3. Can I make meringue with cold eggs? Yes, cold eggs are preferred as they whip up to a higher volume and create a better texture.
  4. What is the best way to clean mixing bowls for meringue? Use soap and hot water or wipe with vinegar to ensure there is no grease before mixing.

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