It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating.
What happens if you overbeat meringue?
Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringues crispness, as well as making it more likely to collapse or weep beads of sugar.
How long does meringue need to be whipped?
The ideal temperature to whip a common meringue is room temperature, about 70 degrees F. (21 degrees C.). Usually 30 minutes is adequate to obtain room temperature. A beaten egg white can foam to 6 to 8 times its original volume if the egg whites have been at room temperature for 30 minutes before beating.
What causes meringue to fall?
This happens when the cooking temperature is too low or the baking time is insufficient. Basically, under-baking means there is too much liquid left in the meringue, which causes the foam to collapse and the excess liquid to seep out.
How do you revive a meringue?
To revive them, beat 1 egg white until frothy, then gently fold into overbeaten whites until theyre shiny and moist again. 5. Humidity and meringue dont mix, so add 1 tsp. cornstarch to the sugar on humid days.
Is it safe to eat raw meringue?
Uncooked meringues made with raw egg whites may contain salmonella bacteria, which cause salmonellosis. Symptoms include diarrhea, cramps and fever. When present, salmonella is typically found in the egg yolk, but whites are not considered safe. Eggs must be pasteurized or cooked to 160 F to kill salmonella.