Can you fix over beaten meringue?

As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it. You’ve just got to start over.” So start whisking on a medium speed to get soft peaks and then speed up the mixer when the sugar is added. A soft peak is one that peaks but then the tip of that peak softly collapses on itself.

How do you fix ruined 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.

What does over beaten meringue look like?

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.

How do you fix over beaten eggs?

If clumps are stubborn, egg whites are over beaten. Fix the remaining egg whites like this: Add a fresh egg white to the remaining whites in the mixer bowl and whip for a couple of seconds—just to remoisten the foam and make it supple enough to fold. Don’t overdo it or the egg whites will become over whipped again!

Why do I need to troubleshoot my meringue recipe?

The amounts of sugar, egg whites, oven temperature setting and even the weather can thwart the best intentions when making meringues. Overcome these challenges by troubleshooting your own meringues.

When to add cream of tartar to meringue?

Add 1/8 tsp. cream of tartar per egg white to the whites after beating them to soft peaks. Mix in the sugar only one tablespoon at a time to the egg whites when after the egg whites form soft peaks that droop when you lift the beaters from the foam for soft or hard meringues.

When do you add sugar to a meringue?

Mix in the sugar only one tablespoon at a time to the egg whites when after the egg whites form soft peaks that droop when you lift the beaters from the foam for soft or hard meringues.

When do you remove hand mixer from meringue?

The mixture has soft peaks when you remove the hand mixer, and a peak is formed that eventually dissolve back into itself within a couple of minutes. I continue to beat the soft peaks at medium-high speed while adding the caster sugar. It will proceed to form firm peaks, which droops back on itself.