I've been making the same swiss meringue recipe forever and suddenly it won't work. I've already wasted two batches and I'm about to scream. My egg whites just won't whip up. I've made sure there is no fat or yolk ( I use pasteurized whites) and yet nothing. The mixture turns white and does thicken a bit in the mixing bowl but never forms anything resembling a peak. The last batch I let go in the mixer for almost 30 minutes and still nothing. Has this happened to anyone else??
post #1 of 17
12/10/09 at 9:32am