To me, there is not much more beautiful when baking than fluffy and light meringue pie browned to perfection with firm peaks rising from the top. Unfortunately, every once in a while, the egg whites just refuse to beat as high and light as they should, and no peaks form. Of course, the meringue will taste just as good, but the eye appeal will be lacking.
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.
Causes of Flat Meringue
Here are the main causes of meringue that refuses to peak and get fluffy:
- Using cold egg whites that were not given time to come to room temperature before beaten.
- Using eggs that were not fresh.
- Not beating the egg whites long enough.
- Adding sugar before the eggs have peaked.
- The egg whites have come in contact with some kind of oil or fat that may have been in the bowl or on the spoon.
How To Avoid Flat Meringue
There are some things you can do to help make sure your meringue turns out perfectly. They include the following:
- Allow the egg whites to sit at room temperature for at least 30 minutes before beating them. Cold eggs do not beat well.
- Use the freshest eggs you can. The fresher they are, the better they peak.
- Beat the eggs long enough to allow them to peak. This usually takes about 10 to 15 minutes with a mixer to form stiff peaks.
- Don’t add sugar to the egg yolks until they have formed stiff peaks.
- Be sure that the bowls, spoons, and everything that comes in contact with the egg whites are clean and free of any type of fat or oil. Coming in contact with fat or oil will keep the egg whites from peaking.
- Make sure that none of the egg yolks gets mixed in with the egg whites because that will cause the egg whites not to whip up to form stiff peaks.
I hope this has been helpful.
Thanks for stoppin’ by!
Related How To Fix Runny Meringue (And Prevent It).
Anne James has a wealth of expertise in a wide array of interests, including quilting, cooking, gardening, camping, and making jelly.
She has a professional canning business and has been featured in the local newspaper, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is.
With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass.
Lovingly known as “Jelly Grandma” by her grandkids, Anne hopes your visit here has been a sweet one.