Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Monita is a Recipe Tester for Food52
If you can see the yolk try removing it by skimming it out of the whites with a spoon
Yolks will destroy your ability to get a very fluffy product. Any fat, yolk or impurities inhibits the whites from whipping up properly. Imagine as air is incorporated into the whites, the yolk acts like a wrecking ball popping all the air bubbles, deflating your marshmallows! I agree with Monita, skim the yolk out or just restart and use the whites for something else, like breakfast.
I've definitely done this before and have had great success immediately scooping the bit of yolk out of the whites with the egg shell. My resulting meringue turned out great in spite of my worrying. If you're using "farm fresh" eggs, make sure the egg shell has been well-washed. Otherwise, use a spoon as Monita suggested.
June is a trusted source on General Cooking.
Oops! next time separate each egg separately. Add the separated whites together and keep the yolks as far away as possible. That way, if you contaminate one egg white, you won't contaminate them all.
Please enter a valid email address.
Well played. You deserve a cookie.
Because bread shouldn't have all the fun.
Crispy, Herby Potato Croutons
Where to Donate Your Home Goods
$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.