Why Is My Meringue Not Peaking 6 Common Reasons Baking Kneads Llc 6 – you added the sugar too fast. when making meringue, you need to add the sugar into the mix slowly, or you could end up with some problems, one being that your meringue won’t form peaks. to understand why this is, you need to understand sugar’s role in making meringue. 1 – humidity issues. you might not expect that humidity would play a role in your baking, but it absolutely can. some people live in parts of the world that have very high humidity levels. if you live in the southeastern united states, it might be quite humid at certain times of the year.
Why Is My Meringue Not Peaking 6 Common Reasons Baking Kneads Llc One major reason for meringue not peaking is sneaky residual fat or grease. think about it: even a tiny hint of oil can turn your meringue dreams into a gooey mess. the trick is to ensure your mixing bowl and beaters are super clean and completely dry. any grease clinging around can sabotage your meringue magic. There are various reasons why your meringue mixture might become flat: the eggs aren’t separated properly. the eggs are too cold. the egg whites haven’t been whipped long enough. the overall mixture is overwhipped. the whisk and bowl are not clean or dry enough. you’ve squeezed the piping bag too tight. If your meringue is not peaking, the most common reasons are: using old eggs, having even a small amount of egg yolk in the whites, or a greasy bowl or utensils. to fix this, start with fresh eggs at room temperature, ensure there is no trace of yolk in the whites, and use a clean, dry bowl and beaters. If your meringue refuses to beat up high and fluffy and doesn’t form peaks, here are a couple of things you can do to try to fix it: add ¼ teaspoon of cream of tartar to the mixture and continue beating. just beat it a little longer to see if it is just taking a little longer this time. jump to: hide. causes of flat meringue.
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