Need Help With Meringue

Baking By Samsmom40 Updated 15 Dec 2015 , 7:49pm by Samsmom40

Samsmom40 Posted 15 Dec 2015 , 5:02pm
post #1 of 7

I have tried making Meringue for my lemon pie. I've watched You tube videos but for some reason I can not get it to thicken up and stay thick after refrigeration. I only have a hand mixer, but I beat the 4 egg whites about 10 minutes and slowly add the sugar, still isn't thick enough. Any suggestions?

6 replies
-K8memphis Posted 15 Dec 2015 , 5:18pm
post #2 of 7

refrigeration alone can blow a meringue --

never mind the length of time -- are you getting stiff peaks? start your beater on slow, take your time and gradually ramp the speed till you get to high -- this way all the particles get fully incorporated -- sometimes when you start with high some of the egg whites are under whipped -- don't add the sugar till you get soft peaks --

your beaters and bowl have to be free of any grease --

beat it till it's done

best to you

Samsmom40 Posted 15 Dec 2015 , 6:07pm
post #3 of 7

Thanks I will try that. Any idea how long I should wait between coming from a low speed to higher ones?

-K8memphis Posted 15 Dec 2015 , 6:38pm
post #4 of 7

couple minutes -- it's a lot harder with a hand held device because you're investing all your time standing there thinking about all the other stuff you could be doing -- 

are you using a bit of cream of tartar in there? it helps hold it up -- maybe a scant teaspoon 

using a plastic scraper could sabotage you by adding oil back into your meringue



Samsmom40 Posted 15 Dec 2015 , 6:48pm
post #5 of 7

I will try the cream of tartar. Thanks!

imagenthatnj Posted 15 Dec 2015 , 7:33pm
post #6 of 7

The other advice K8Memphis gave you about starting slow is also extremely important.

http://www.wsj.com/articles/SB10001424127887324328904578621961547556262



Samsmom40 Posted 15 Dec 2015 , 7:49pm
post #7 of 7

That's a great article! Thanks

Quote by @%username% on %date%

%body%