Can I use what I have for anything ?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lisanne is a trusted home cook.
Sometimes it is due to the presence of even a small amount of fat; are you sure that no portion of the yolk got in, and that the bowl was very clean? Also, it is easier to beat whites that are a few days old than fresh. Other than that, I'm not sure; maybe others will weigh in?
You also might have some soap residue in the bowl. The bowl must be very clean. I use a copper bowl exclusively for whipping egg which means you don't need cream of tartar.
Barbara is a trusted source on General Cooking.
I'm not sure if it will work--I agree with what creamtea and bigpan said-- but you might try a big pinch of kosher (or a smaller pinch of regular if you don't have kosher) salt. I find that salt helps egg whites stiffen up quickly.
Thanks for the replies. I did have a small bit of yolk in the whites that probably was the cause!! Now any ideas for the great flavored mixture?
Cynthia is a trusted source on Bread/Baking.
The presence of any kind of fat (that in yolks, for example), causes protein chains to literally slip apart. Protein chains are long and sinuous, and for a meringue, you obviously want them to stay long. Cream of tartar (aka tartaric acid) or cupric acid (which is formed naturally when using a copper bowl) help with the relaxing and strengthening parts of whipping EWs. It is important also that you never use a plastic bowl for whipping them. Plastic bonds well with fats and oils, and it is difficult to ever get one clean enough to use here.
I was always told that a drop of vinegar in the bowl first will counteract any remaining bits of grease.
Please enter a valid email address.
Well played. You deserve a cookie.
Could this be our next culinary binge watch?
Netflix's New Baking Show
5 Mini Weekend Projects to Make You Feel Like a Superhero
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.