Tue, May-01-07, 12:02
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Senior Member
Posts: 228
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Plan: Atkins
Stats: 175/157/150
BF:
Progress: 72%
Location: Toronto, Canada
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Marlenca, that's discouraging. In case you ever feel like trying again, here's a couple of suggestions:
First off, I see you're in Costa Rica - is it humid there right now? Egg whites don't whip well in humid weather.
Separate one egg at a time into a cup or something, before putting the white into the whisking bowl. That way, if you break a yolk, you can discard that one egg alone.
Start with clean beater and a clean bowl; wipe down with vinegar for squeaky-clean.
Eggs should be at room temp.
Whip whites at one speed less than highest for a stronger bubble.
To fix an overwhipped meringue, set the mixture aside for an hour. The meringue will separate as it sits - just re-whip on medium until it returns to desired stiffness.
Many of these tips came from the Ontario LCBO Food and Drink magazine, I'm not just making it up!
Good luck if you try again!
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