Why Will My Meringue Not Thicken?

How do I make my meringue thicker?

How to fixIncrease the sugar content or make an Italian or Swiss meringue that contains less moisture and a higher sugar concentration.Add a little cornflour to your meringue mixture at the end of whisking.

Avoid over-whisking – only whisk until the sugar just dissolves, and no longer.More items…•.

What do I do if my meringue mixture is runny?

The trick is to whisk up the egg whites and sugar well every time between each addition. If your mixture looks runny after you have added the first lot of sugar and whisked it up, don’t add any more sugar until the mixture begins to firm up.

Why won’t my eggs stiffen?

Before you start whipping, check your egg whites for any traces of yolk. The yolks are high in fat, and fat prevents the whites from foaming. … If the bowl has any soap residue from washing, or if it has a film of fat from an earlier step in your recipe, your foam won’t stiffen.

How do you know if you over beat meringue?

Over-beaten meringue takes on a coarse and grainy appearance. Over-beaten meringue invades without warning. The thing is, no matter how long you beat the egg whites, to the eye they appear smooth and firm. But try to fold them into a heavy batter.

Can you over whisk meringue?

Be careful not to over-beat the egg whites. Whisk until they hold stiff peaks and then stop. If you over‑whip them, you will notice that they go grainy. The end result will taste good, but the texture won’t be right and it might leach a sugary syrup on to the cooking vessel.

Can you save runny meringue?

To revive them, beat 1 egg white until frothy, then gently fold into overbeaten whites until they’re shiny and moist again. 5. Humidity and meringue don’t mix, so add 1 tsp. cornstarch to the sugar on humid days.

How long does it take for meringue to stiffen?

about five minutesIt can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating.

Why did my meringue deflate?

A more common cause of collapse, though, is that when the whites are beaten too quickly (on too high a speed) they form big unstable air bubbles, which will later collapse. When you whip egg whites for a meringue, start them on low or medium low speed, and increase it only when they become foamy.

How do I get stiff peaks?

If your recipe calls for stiff peaks, you can keep beating the egg whites. Stiff peaks are formed when you lift up your beater and you get a nice peak and it holds its shape (rather than melting away like with soft peaks).

Why is my egg white not whipping?

For the best results, separate your eggs while they are still cold then allow the whites to come to room temperature before whipping. If there is any amount of yolk in the whites, they will not whip.

Why does my meringue get watery?

Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time. Undissolved sugar in the egg whites can also cause weeping. … Make sure to seal the meringue completely to the edge of the pie so it touches the crust.

How can you tell if meringues are stiff peaks?

Medium peaks hold their shape pretty well, except that the tip of the peak curls over on itself when the beaters are lifted. Stiff or firm peaks stand straight up when the beaters are lifted. (Medium-stiff peaks are just stiff enough to stand up firmly but with a slight curl at the tip.)