Have been beating egg whites and sugar for 13 minutes no sign of stiff peaks in sight. What am I doing wrong?

I think you are supposed to use white sugar also using a glass bowl would help and you should beat the egg whites first before putting brown sugar :>

Tried my new kitchen aid and cleaned the bowl and all parts with soapy water and rinsed it with vinegar and water , still my meringue came out runny and still won’t stiffen , cooled my bowl also before adding the egg whites beat until some what stiff then added sugar a teaspoon at a time then Tatar beat again and added vanilla but same results no peaks at all .Don’t know what I’m doing wrong.

Sorry for the confusion. I added extra egg whites and switched to a smaller bowl to create more air. Cookies are yummy 😋

Look I don't need to know what not to do just how to fix it. Or ideas on what to do egg whites that just won't beat. Thanks

I made everything perfect cleaning the bowl and everything with vinegar
Separate egg made perfect but mine is not getting stiff peak

I had to whip for half an hour once with both a kitchen aid and a hand mixer and it was to do with having egg yolk drop in a bit so maybe that is the issue?

Had the same problem with my kitchen aid. Switched to a hand mixer and voila! Perfect peaks. 🤷‍♀️

You are supposed to beat the egg whites first and add the sugar later,

Bowl has butter or some sort of fat, or egg whites are cold straight from the fridge.

Many carton-egg whites are pasteurized and will not whip. It should be noted on the carton and will indicate that they are not recommended for meringues and angel food cakes.

I've come to the conclusion that the reason egg whites now do not stiffen when beaten, has something to do with the additives now being added to chicken feed. I never used to have any trouble and I haven't changed my method of beating egg whites. [email protected]

This may be a complete long shot, but I've found that a pinch of kosher salt really helps egg whites to stiffen. (You'll probably need more than a pinch for such a huge amount of egg whites--1/2 teaspoon? Good luck.)

"Egg whites were not room temp but I heated the whites and sugar over simmering bath to melt sugar."

Does that even work. I've always heard that adding the sugar first before still peak stage was bad. Thus why we use confectioners sugar. And what's this heating the whites and sugar together to melt the sugar stuff?

Sometimes, the boxed egg whites just won't cut it! The exact same thing just happened to me, so on the advice of The Meringue Girls, I switched to real egg whites and it yielded a fluffy, gorgeous meringue.

I'm sorry to say that the fridge won't help matters. I remember those days well: "Mom, I signed you up to make cupcakes." Me: "Ok, when?" He/She" "Tomorrow for our (room party, carnival, fair, insert your own event)." When in danger or in doubt, use whipped cream sweetened with 1 tablespoon of powdered sugar to 1 cup of cream.

I have 4 cups sugar 2 cups egg whites, not sure that I made it to 140 though. And, yes, making Swiss meringue. I halved it in the mixer which seemed to help a little. Anyhow, I've stuffed it into the fridge and am hoping for a more congealed product in the AM, if not, well then I guess I start again and if that doesn't work, I will purchase a cake. Ugh - so ready for the kids to be done with chocolate and move on fruit pies or something less messy.

The ratio of EWs to sugar is 1:2. Two cups of EWs weigh 16 ounces, so you'll need 32 ounces of sugar (slightly over 4.5 cups). Ideally, you heated the EW and sugar to 140 degrees before you began whipping them. If you're making a Swiss meringue, it doesn't matter if they are cold or room temp. Unfortunately, I've had similar results with frozen EWs. I can get them to a consistency that is adequate for tuning it into Swiss meringue buttercream, but not stiff enough to pipe or shape for meringues. For meringues, or for topping for a pie, I always use the real thing.

Maybe HalfPint is right -- too much for your mixer. How about removing half and try beating that and see if it makes a difference

Egg whites were not room temp but I heated the whites and sugar over simmering bath to melt sugar. Using a standard KitchenAid mixer. Honestly I used egg whites from the carton.

You might have a small amount of fat or some yolk (also mostly fat) in the mixing bowl or on the beaters. Is the mixing bowl plastic? While plastic should not interfere with egg whites, plastic bowls can retain a small amount of grease. It doesn't take much to keep you from getting stiff peaks.

Though 2 cups of egg whites is a lot. Maybe your mixer just doesn't have the horsepower to whip that much egg white AND sugar?

2 cups egg whites seems like a lot. How many eggs? and how much sugar? Were your egg whites room temp when you started? Did you add the sugar gradually? If yes - then perhaps the eggs were really old. If not, I would start over with fresh egg whites at room temp

10 minutes later, still no luck, it looks like melted marshmallow fluff.