My meringue is weeping or won't form stiff peaks. What are the common mistakes?

Question

Is your meringue weeping or not forming stiff peaks? Troubleshoot the common mistakes, from grease in the bowl to over-whipping.

Answer 1

Meringue weeping or failing to form stiff peaks is often due to fat contamination, using cold eggs, or overbeating. Ensure your bowl and whisk are completely clean and dry, use room temperature eggs, and beat until just stiff peaks form.

Detailed Explanation:

Meringue relies on the protein in egg whites to create a stable foam. Several factors can interfere with this process:

1. Fat Contamination: Even a tiny amount of fat, such as egg yolk or oil, can prevent the egg whites from whipping properly. Fat interferes with the protein bonds that create the foam's structure.

2. Cold Eggs: Cold egg whites don't whip up as easily or to as great a volume as room temperature egg whites. Room temperature egg whites have lower surface tension, allowing them to incorporate more air.

3. Sugar Addition: Adding sugar too early can weigh down the egg whites and prevent them from reaching their full volume. Sugar should be added gradually after the egg whites have already formed soft peaks.

4. Overbeating: Overbeating can cause the protein structure to break down, resulting in a dry, curdled meringue that weeps. Stop beating when stiff, glossy peaks form.

5. Humidity: High humidity can make it difficult for meringue to dry properly, leading to a sticky or weeping meringue. Consider baking meringue on a drier day or using a low oven temperature for a longer period.

Pro Tip:

Add a pinch of cream of tartar to your egg whites before whipping. Cream of tartar helps to stabilize the egg whites and create a more stable meringue. It also lowers the pH, which helps the proteins denature and form a stronger network.