Question: Why Will My Meringue Not Thicken?

How long does it take meringue to stiffen?

about five minutesIt can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer.

If the sugar has not dissolved (for example, if it tastes gritty), keep beating..

What do you do if your Swiss meringue won’t stiffen?

If it’s still not reaching stiff peaks, stop the mixer, place the bowl in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. If the bowl and meringue still feel warm at this point, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter.

Why is my meringue runny after cooking?

Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time. Undissolved sugar in the egg whites can also cause weeping. … Seal the meringue completely to the edge of the pie so it touches the crust.

Do meringues harden as they cool?

Meringues are not supposed to harden completely in the oven. While low heat will dry them out, meringues do not become hard and crisp until they have had a chance to cool for five or ten minutes.

Can you over mix meringue?

AVOID OVER BEATEN MERINGUE The foam bubbles in over-beaten egg whites become too big and cannot maintain their structure. When folded into a batter, the bubbles lose their bond and look lumpy. In the oven they pop and deflate. Over-beaten meringue takes on a coarse and grainy appearance.

How do you fix runny meringue?

To revive them, beat 1 egg white until frothy, then gently fold into overbeaten whites until they’re shiny and moist again. 5. Humidity and meringue don’t mix, so add 1 tsp. cornstarch to the sugar on humid days.

What can I add to stiffen meringue?

How to fixIncrease the sugar content or make an Italian or Swiss meringue that contains less moisture and a higher sugar concentration.Add a little cornflour to your meringue mixture at the end of whisking. … Avoid over-whisking – only whisk until the sugar just dissolves, and no longer.More items…•

How do I get stiff peaks?

Beat Egg Whites Until Stiff Turn on the mixer to medium speed and beat until soft peaks form, then beat on high until stiff peaks form. You’ve hit stiff peak stage when you have glossy peaks that stand straight.

How do I make my meringue thicker?

Beat the egg whites with cream of tartar. This binding substance helps the egg whites form into thick, glossy peaks. Most recipes call for about 1/2 teaspoon of cream of tartar for 2 egg whites.