1. If your eggs are too cold and not super fresh, it'll be harder for them to stiffen up. Unless they're like 2 days old, take them out of the fridge some time before using them.
2. The older your eggs are, the more difficult it will be.
3. As said above, use the right whisk at the highest speed possible.
4. Make sure all of your equipment is completely dry and clean. Any particle of fat or water left can compromise the end result. Again as said above, make sure no fat from the yolk got in your whites.
5. For meringues, be very careful as to when and how you add the sugar. Add it a bit at a time, not all at once.
6. If after a couple minutes the whites aren't starting to fluff up/peak, there's no point in going on. In fact, stop as soon as they're nice and stiff. Overbeating can destroy your meringue too!
Another possibility is that there was a bit of fat from egg yolks, grease on hands when separating eggs, or oil residue on the bowl, especially if plastic, or beaters. You can't overcome this by longer beating; just have to start over.
You might have "old" eggs (there will be a date on the box of eggs), or, using an electric beater wisks that is not meant for eggs (should use wire prong beaters that let in more air), or needs a bit of stabelizer like cream of tartar, or best yet, use a copper bowl with a wire balloon wisk. The copper is a natural stabelizer. Using a copper bowl with balloon wisk is faster than a mixmaster.
3 Comments
1. If your eggs are too cold and not super fresh, it'll be harder for them to stiffen up. Unless they're like 2 days old, take them out of the fridge some time before using them.
2. The older your eggs are, the more difficult it will be.
3. As said above, use the right whisk at the highest speed possible.
4. Make sure all of your equipment is completely dry and clean. Any particle of fat or water left can compromise the end result. Again as said above, make sure no fat from the yolk got in your whites.
5. For meringues, be very careful as to when and how you add the sugar. Add it a bit at a time, not all at once.
6. If after a couple minutes the whites aren't starting to fluff up/peak, there's no point in going on. In fact, stop as soon as they're nice and stiff. Overbeating can destroy your meringue too!
Hopefully this helps! :)
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