How do you make merengue without it falling?

08 Jan 2010

8 Jan, 2010 merengue

I just tried to make merengue for a pavlova (my very first time trying either one.) and when I beat the egg whites it was fine but after I added the sugar it fell. Help!

If you add the sugar all at once that is was happens it collapses. You have to add a little at a time and ‘fold’ it. It is a technique. Place the spatula in the center, then sweep it underneath the meringue on one side. Then repeat by turning the bowl. Keep doing this till the sugar is well corporated. But remember don’t over do.

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4 Responses

lauren s
2010 Jan 08 1

keep the egg whites super cold and gradually add bakers sugar while whipping, it’s a finer grain than grandulated….
References :
cook a lot….
bailey8554
2010 Jan 08 2

You didn’t fold it. when you just stir all the air you whip into the whites comes out and it falls, just like whipped cream.
References :
jellbz
2010 Jan 08 3

Use a finer grain sugar.
Forget folding in and adding sugar at the end, an easier way to do this is to beat the egg white on medium speed till it forms soft peaks and then gradually add sugar, 1 tablespoon at a time, while continuing to beat on high until stiff glossy peaks form.
References :
eiram
2010 Jan 08 4

If you add the sugar all at once that is was happens it collapses. You have to add a little at a time and ‘fold’ it. It is a technique. Place the spatula in the center, then sweep it underneath the meringue on one side. Then repeat by turning the bowl. Keep doing this till the sugar is well corporated. But remember don’t over do.
References :

Merengue Crazy Blog