This happened last week, also, after many successful times doing this.
Followed the recipe, heated the egg whites to 150, used lemon juice on everything to make sure it wasn't oily, used bought egg whites that usually work great!
Been beating it for about 20 minutes now, it's just a little thicker liquid.
Should I just throw it out and start over?? It is rainy and cold here,
AOk, it seems to be firming up now after 1/2 hour of beating.
Any ideas why this happens?
divide it down into half and half and half and add the right amount of butter to a small amount and see what you get
i mean --mine gets foamy from me whisking/beating h out of it in the double boiler before i ever get it in the mixer--
idk-- hope it works!
AOk, giving it a try, thank you!
AI mixed it for an HOUR to very soft peaks. Just put the butter in, will see what happens.
You can do it. You will do it. Lots of people go through the same learning curve. I did!!
take a minute and read this thread. There's a couple of video tutorials posted in here.
Get a cup of tea, watch the videos, and relax. You'll get it figured out, you're bound to in time.
soft peaks should work
ANo eggyolks (even the tiniest bit) got into the bowl? Even the slightest protein or oil can be a problem. Even oil from your fingers.. Wipe your bowl clean with lemon juice or vinegar and let dry.
I use pasturized egg whites from a carton and they work great! I just add 1/8 tsp of cream of tartar to help the eggwhites whip up to medium/stiff peaks. You can try adding cream of tartar next time too, it'll definitely help :)
Goodluck! SMBC is the best! :)
AI'm trying to get it to come together now. I used egg whites from the store, so it's not the egg yolks! I used lemon to clean everything, maybe I missed something. I swear, it's the weather!
AI use store bought egg whites too and i've read somewhere that they don't whip up as well as real eggwhites (separated from the yolk). The tip i got was add 1/8tsp cream of tartar :) try that maybe it'll work on your batch :)
AMaybe the eggwhites are old? Maybe the whisk of the mixer is not that dry?
AFinally! Success! Thank you! I kept beating, was too warm, chilled it. Was too cold, put it over Bain Marie quickly! Now, luscious SMBC! I really didn't want to dump it, as it is a double batch! Nancy
ASounds awesome! :) whoohoo! :) happy dance!
Knew you could do it !!!
AThank you! I was about to dump it.
And I just made another batch with real egg whites and it meringued in 3 minutes. So,odd. :)
AI experience this as well. Cartoon egg whites take a looong time to meringue, but once I get it to medium peaks I add the butter and it comes together quickly. When I use fresh eggs it meringues really fast to stiff peaks but takes a really long time to come together on low with the butter. So either way it takes me a long time. I figure better to use fresh eggs and go longer on low than high and save my KA!
AYes, but cartoon egg whites entertain you while they beat, don't they? :-D
AOr they're mocking me!