meringue problem

S

shaun-in-to

Well-known member
I frequently make simple meringues--beaten egg whites to which sugar is gradually beaten in--so I'm not sure why I'm having problems today. The recipe has worked before. The egg whites start out fine but about halfway through adding the sugar they lose their stiffness. They're glossy and white at the end but they lose their volume; they're almost pourable. It's not *that* humid here... Anyone recognize the problem? Thanks...

 
It might be your sugar- this has happened to me when sugar is old- and other ideas

Try it with powdered sugar instead of granulated. Gradually add the sugar instead of dumping in all at one time.

Egg whites will come to the largest volume if beaten at room temperature not cold.

Using a plastic or rubber bowl could cause trouble- using glass or ceramic is best. Also (we all know this) if there is even a trace of fat or grease in the bowl or on the beaters the egg whites will flop.

It is cooking voodoo when sometimes a recipe works and other times it doesn't. Best just to start over again!

 
I'd try podered sugar too. According to an article I have read, granulated sugar >>>

cuts through the airy bubbles created in the fluffy egg white and reduses the volume on the meringue. Powdered sugar therefore works better and gives the meringue more volume.

 
I swear I learn something every day here. I didn't know sugar reacted differently

if it was old, any other bad effects from it that you know about? I don't use much sugar and usually buy 10 lb sacks.

 
I haven't read anything about sugar being too old, but >>>

it wouldn't surprise me if it plays a part.

I've had sugar so old (I found it in the back of a cabinet in my summer home) it TASTED old, know what I mean?, - so it wouldn't surprise me if it changed preformance too.

 
I don't know if cornstarch do, but vinegar definitely does >>>

If you wipe the inside of your bowl with a piece of paper and a few drops of vinegar, you will first of all get rid of traces of fat and/or soap that will ruin your meringue.

Second, the acid in the vinegar will stabilize your meringue and prevent it from collapsing.


Can you tell I just bought a book on kitchen chemistry? smileys/bigsmile.gif

 
My meringue recipe calls for a bit of vinegar in the egg white mixture.

I also always re-wash my mixing with a lot of soap before making meringues. I've paid that price. I have never had "old" sugar to make any difference and didn't know you could make it with confectioner's sugar. Learn learn learn.
Even old eggs shouldn't make much difference since you can use frozen whites.
One kind of egg that does not whip well is pasteurized eggs. Any chance that is what the OP picked up?

 
Third time lucky ...

although I did have to stop before adding all the sugar, as it was starting to lose volume again -- or I was imagining things but just jittery. I also added a little cream of tartar, although this shouldn't be necessary when using a copper bowl.

Interesting suggestion from CathyZ. The third time, I had to open a new bag of icing sugar. Maybe that was the problem.

 
Another theory...

...if there's a spot of fat, by any chance, HIGH UP in the bowl or on the whisk, then the meringue wouldn't start to deflate until it reached the level where that fat is.

 
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