I am making David Lebovitz’s meringue from his lime meringue tart. The directions say to heat egg whites and sugar to 140 degrees on bain marie then whip until cooled and light and fluffy. I’m a bit unprepared and have neither a thermometer nor mixer. So I guessed the temperature (when whites/sugar mixture was hot to the touch and all sugar had dissolved). I’m whipping by hand with a whisk.. which is as awful as it sounds.. but the whites won’t get “light and fluffy” only thick and glossy. Is thick and glossy what happens when you cook the whites to too high a temp? Or have I not whipped long enough? Thank you!!!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)