Asked on 13 Feb 2021 by anniefromcrewe
Hi again Lindsay - I have followed Delia’s recipe for meringue for years, and they never fail using my Kenwood whisk. I have just purchased an all singing all dancing Magimix processor - lockdown has a lot to answer for - and it has a tool for whisking cream and egg white. However I have tried twice now and the egg whites don’t become very stiff, and after adding the sugar they are quite runny. Should I return to my whisk or hand mixer? are processors not meant to make meringues?
Sorry forgot long question, but your advice would be appreciated. Many thanks, Anne
We do not have a Magimix processor or a stand mixer so we always use an electric hand whisk to make our meringue.
We find the electric hand whisk works for us every time when making Delia’s recipes at home.
It may be that you need to whish the whites for much longer before adding the sugar if you want to give your processor another chance!