Collapsed meringue mixture
Asked on 5 Jul 2021 by Claire Thompson
I keep having problems with this recipe! About half way through whisking in the sugar, the egg whites seem to collapse and go to the consistency of thick cream, losing any shape. Do you have any ideas? Are the eggs likely to be over beaten - under beaten? Many thanks.
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Hello,
It could be either but I think you may not be whisking your whites enough before you start adding the sugar.
You need to whisk them until they form stiff peaks then whisk in a heaped tablespoon of sugar thoroughly before adding the next.
Kind regards
Lindsey