URGENT!: HOW TO FIX EGG WHITES FOR STIFF PEAKS

I started beating the egg whites to form not soft peak yet, but it was close to it, it was bubbly and then I added a bit of sugar so now it isn't forming a stiff peak. I used a hand mixer, 6 egg whites and 1/3 cup of caster sugar in a plastic bowl (the recipe calls for 13 egg whites, but I halved it) I'm trying to make the Japanese Fluffy Cheesecake from Tasty. I know now that it was too early to add the sugar and should add it after stiff peak, but is there any way to fix it now?

  • Posted by: fay
  • January 8, 2019
  • 999 views
  • 2 Comments

2 Comments

creamtea January 8, 2019
If there is any fat at all, the whites won't form a meringue. Plastic tends to retain fats more readily even after being washed than other materials (metal, ceramic or glass are easier to clean). If there was any fat at all on the bowl (or if a yolk broke and a bit got into the mixture), the whites won't form stiff peaks. Adding sugar too early or all at once will deflate the air bubbles and inhibit the ability to form a meringue.
 
fay January 8, 2019
Thank you so much! It must have been the bit of egg yolk that slipped in
 
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