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?
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
Thanks I will try that. Any idea how long I should wait between coming from a low speed to higher ones?
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
I will try the cream of tartar. Thanks!
The other advice K8Memphis gave you about starting slow is also extremely important.
That's a great article! Thanks