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Meringue Advice Requested

Any GTers tried making meringues, or anything involving egg whites? I recently tried making a lemon meringue pie, and while it tastes ok - I got the custard part right - my frothy beaten egg whites collapsed into a liquid bunch of well, egg whites sometime after I added the cream of tartar and sugar while beating them into a meringue. Do I need fresher eggs, or to use a different ingredient? Did I just beat them too long?


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