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Need Help Fast!!!

post #1 of 15
5/11/07 at 3:06pm
Thread Starter 
I can't get my egg whites to form a stiff peak.
What am I doing wrong?
There mixing now.
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post #2 of 15
5/11/07 at 3:08pm
try a tiny pinch of salt!!
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post #3 of 15
5/11/07 at 3:09pm
Was there any moisture or grease in your bowl or on your mixer parts - if there was they may never peak - these will break down the process.
Bert
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Bert
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post #4 of 15
5/11/07 at 3:11pm
Thread Starter 
No, I made sure there was no water or anything in there.
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post #5 of 15
5/11/07 at 3:14pm
Thread Starter 
I tried the salt and isn't working.
Maybe I should scrap the whole bowl.

I really wanted to try Duff's buttercream.
I have never been able to make meringue.
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post #6 of 15
5/11/07 at 3:16pm
Don't know if the weather could be playing a part in the process also

another thing - and sorry I can't remember which one is right - but the temperature of the eggs also can be a factor - but can't remember is they should be room temp or cold - sorry
Bert
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Bert
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post #7 of 15
5/11/07 at 3:18pm
Try turning up your mixer. That might help. Your utensils have to be completely grease free. Just let it run awhile, sometimes it takes longer than anticipated. Good luck.
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post #8 of 15
5/11/07 at 3:19pm
The only time I ever made a meringue, it took forever for the egg whites to peak. How long have you been beating?
Somedays, I feel like my avatar.
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Somedays, I feel like my avatar.
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post #9 of 15
5/11/07 at 3:19pm
Are you using the wisk and not the paddle? The eggs should be room temp. Maybe the eggs weren't that fresh????
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #10 of 15
5/11/07 at 3:21pm
I am just going to make some meringues, and the recipe I'm following said use room temperature egg whites. Don't know if this helps at all.
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post #11 of 15
5/11/07 at 3:22pm
maybe try added a little cream of tarter? that might work
FTP!
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FTP!
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post #12 of 15
5/11/07 at 3:26pm
Thread Starter 
Ok, I'm going to start again from the beginning with room temp egg whites. I'm using the boxed egg whites.
Thanks guys. I appreciate all your help.
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post #13 of 15
5/12/07 at 3:21pm
Thread Starter 
Ok. I tried again with room temp eggs. It took 30 minutes to make the meringue and another 20 minutes to make the buttercream.
UUGGGHHH!!!! Wont' do that again.
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post #14 of 15
5/12/07 at 5:55pm
I know that you are done with your egg whites for now, but for next time remember these 5 key points. 1) Room Temp eggs 2) Older whites whip better 3) No fat introduced into the whites or equipment used 4) adding an acid helps, cream of tartar or lemon juice, 5) mix on med speed for 2 mn then increase the speed. Hope this helps for next time!
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post #15 of 15
5/12/07 at 6:10pm
Did you use the better than eggs egg whites or whatever? I noticed you said boxed egg whites. I've seen on the cartons that they are not recommended for meringue or angel food cake - perhaps that's why?
Nathan born - 08.14.01
married Chris - 10.17.05
Audrey born - 05.14.08

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Nathan born - 08.14.01
married Chris - 10.17.05
Audrey born - 05.14.08

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