So can anyone tell me wut to do? I gradually added 6 table spoons of sugar (as the recipe said) the egg whites are getting a little bit stiffer but still cant hold their shape...wut to do?
2006-08-27 12:06:31 · 21 answers · asked by BrbE 3 in Food & Drink ➔ Cooking & Recipes
sounds like you overbeat your eggwhites. sorry, but you have to start over again.
here are photos and instructions on how to do it
http://bakingsheet.blogspot.com/2005/06/cooking-school-how-to-beat-egg-whites.html
2006-08-27 12:16:10 · answer #1 · answered by Anonymous · 1⤊ 0⤋
You don't say if you are using an electric mixer - I'll assume that you are. Was your bowl super clean? If there is even the slightest residue of anything oily in your bowl or on the mixers, your egg whites will not get stiff. I would dump them out, wash the bowl and beaters in hot soapy water, let them dry. Separate 4 more eggs (easier to do while they are cold) and let the whites reach room temperature before you try again. Good luck!
2006-08-27 12:14:16 · answer #2 · answered by earth_angelus 6 · 0⤊ 0⤋
I believe you have over mixed them. You won't get stiff peaks now. I think you will have to start over.
MERINGUE: Beat egg whites with lemon juice until frothy. Gradually beat in sugar until mixture forms soft peaks. To obtain stiff peaks continue beating.
I found a great website that shows pictures of step-by-step instructions and what "stiff peaks" should look like and how to obtain them.
I hope this is helpful for you.
Take Care! :-)
2006-08-27 12:23:49 · answer #3 · answered by iluv2mwah 2 · 0⤊ 0⤋
Next time use room temperature eggs, a deep bowl so that air can incorporate into the egg whites to form stiff peaks and add the sugar very slowly. Better luck next time.
2006-08-31 09:32:28 · answer #4 · answered by firestarter 6 · 0⤊ 0⤋
Hmmmm..... Usually when this happens, you need to start again.
Did you beat the egg whites without the sugar first?
You should beat them until they will hold soft peaks, then add the sugar slowly, making sure that each amount is mixed in before you add more.
Are you beating with an electric whisk?
2006-08-27 12:13:46 · answer #5 · answered by aarcue 3 · 0⤊ 0⤋
If I recall correctly, aren't you supposed to use a little Cream of Tartar in the recipe? Also, you can use powdered sugar, it mixes smoother faster. I know room temperature has something to do with it. sorry I do not have a complete solution, just trying to think back on personal experience. They should have stiffened up in just a few minutes.
2006-08-27 12:13:05 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Egg whites don't get stiff if you get any and I mean any egg yolk in with the whites. They will not get stiff! So I suggest either starting over again or make your pie with what you got.
2006-08-27 12:14:05 · answer #7 · answered by Maggie 2 · 0⤊ 0⤋
a little sugar, 6 tablespoons sounds like alot and also cream of tartar and not in a metal bowl and absolutely NO yolk! It does take awhile!
2006-08-27 12:59:00 · answer #8 · answered by Cyn 3 · 0⤊ 0⤋
Most likely, when you were separating the eggs, some yolk got into the whites so that's why they won't stiffen up properly.
2006-08-27 15:47:55 · answer #9 · answered by patgd25 3 · 0⤊ 0⤋
the bowl and utensils have to be very clean and very dry try adding a little pinch of salt that may help to stabilise them. Good luck
2006-08-27 12:21:37 · answer #10 · answered by Mrs Magoo 4 · 0⤊ 0⤋