Im tryin to make meringes and they are not turning out at all?

Question

Im using the egg white and sugar and still not getting the hard peak like it all says its going to do what am I doing wrong

Answer 1

Make sure the beaters are completely clean of any fat residue. DO NOT use cold items, egg whites should be close to room temp for more volume.
Beat the egg whites until stiff peaks form and then add 2 Tbs. sugar for each egg white. You can add a pinch of cream of tartar to make them more white but they will not be as crisp.
MOST IMPORTANTLY do not attempt meringues on a humid or rainy day. They will turn out chewy with weepy brown sugar tears. Good luck!

Answer 2

You've got to make sure that all of the yolk is out of the white. Even a speck of yolk or a drop of water will keep your meringue from stiffening.

Answer 3

Your metal or ceramic bowl (not plastic) and beaters need to be ice cold. You can also try adding a pinch of alum.

Answer 4

you dont add the sugar until the very end,then you fold it in gentlty

Answer 5

you might not have added enough sugar.