Meringue not turning into stiff peakes.

[Solarwave]

I was trying to make meringue but it didn't form peaks.

There were no egg yolks in the whites. I only use glass bowls for baking.

I wanted to make meringue cookies but wanted to use the Swiss meringue method so that is why there is 2 recipes. I used the method of Swiss meringue from one and the ingredients from the other recipe. I added 65g of egg whites and 130g of sugar, a 2:1 ratio. I also added 1/8 tsp of cream of tartar and 1/8 tsp of salt. This was added after the egg mixer was done on the double boiler just before I started beating it. I used a hand mixer instead of a stand mixter and after like 15 minutes it refused to form peaks. Think of Elmer's glue mixed with marshmallow fluff. Am not sure what I did.

When I make Belgium waffled I have to whip eggs whites to stiff peaks so am not entirely new to merigue.

I didn't know what to do so I added 1 tsp of cornstarch and vinegar to try to make it into a pavlova. Not sure if it worked; it's in the oven still.

Here are my theories:

I should have let the egg and sugar mixture cool down before whipping it.

I added the cream of tartar to soon

I needed to whip it longer?

Too much sugar?

Links to recipes:

Meringue Cookies

A classic recipe for meringue cookies! The technique takes a bit of practice but I'll walk you through the steps for perfect meringues!

sugarspunrun.com

Basic Swiss Meringue | Buttermilk by Sam

A meringue for all occasions: this basic recipe covers every detail you need to know about swiss meringue and how to make it.

buttermilkbysam.com

Need help for my future redemption, so ask away.

 

[Norcalbaker59]

I think the issue might be that you’re using Swiss meringue for cookies, which isn’t really the right match for that kind of recipe.

Swiss meringue is great for things like buttercream, pie toppings, or meringue-covered cakes, where you heat the egg whites to make them safe to eat without baking. The heating step also starts to denature (unravel) the egg white proteins, which thickens the mixture before you even start whipping.

That’s exactly what you don’t want for cookies. When you plan to bake the meringue for a long time at a low temperature (around 200°F / 93°C), the oven itself will pasteurize and set the structure. If the egg whites are heated first, they get too thick and lose some of their ability to whip up light and airy, which is what gives meringue cookies their delicate texture. So heating them doesn’t really help here and can actually make things worse.

Whipping heated egg whites isn’t wrong on its own, it’s just a different technique for a different purpose.

Another thing to watch for is salt. A lot of recipes online include salt to stabilize but that’s actually counterproductive when whipping egg whites. Salt interferes with the proteins that stabilize the foam, which means your meringue won’t get as much volume or stay as stable once it’s baked. Too much salt will keep egg whites from whipping properly.

You did not mention using a thermometer or the temperature of the heated egg whites. A mixture that turns thick and gluey is usually a sign that the egg whites were overheated. Even just a few degrees too high (over 170°F / 77°C) can cause them to start cooking. Once that happens, they’ll never whip properly no matter how long you beat them. It’s not to say that you can’t take the egg sugar syrup to a higher temperature, because that can be done. But it takes a lot of experience to do that successfully.

So for meringue cookies, the best approach is to start with unheated egg whites, make sure your bowl and whisk are completely clean and grease-free, skip the salt, add an acid 30 to 40 seconds after you begin beating, add sugar later in

the process and very gradually. The long bake will take care of the rest.

if you would like some information on whipping egg whites let me know and I will post some tips.

 

[Solarwave]

Thank you for your reply.

The egg white turned to an Elmer's glue substance after I beated for 10 minutes. Not during the heating process. Though, I could have overheated. I did see a video of someone making merigue cookies using the Swiss method. Could it be the hand mixer? I've read that the hand mixers aren't powerful enough to whip eggs whites to stiff peaks.

I'd like tips please.

 

[Norcalbaker59]

Thank you for your reply.

The egg white turned to an Elmer's glue substance after I beated for 10 minutes. Not during the heating process. Though, I could have overheated. I did see a video of someone making merigue cookies using the Swiss method. Could it be the hand mixer? I've read that the hand mixers aren't powerful enough to whip eggs whites to stiff peaks.

I'd like tips please.

Sorry this is so long and repetitive in some areas, but it was easier for me to paste together a few things I’ve written on the subject in the past.

Yes, I understand the mixture thickened after heating. When egg whites are heated or whipped, the proteins undergo denaturation:

• Heat breaks weak hydrogen bonds, causing proteins to uncoil into strands of amino acids. These strands can then bond together to form a network. Too much heat or low heat for prolonged periods cause too much coagulation.

• Agitation (whipping) physically stretches and tears the protein coils, allowing them to refold around air bubbles and water molecules to create a foam. Too much agitation and the water molecules are forced out.

If denaturation is applied incorrectly, the wrong types of bonds form, resulting in a weak structure, low volume, or no volume at all.

The goal is to form ionic bonds with water molecules. These bonds create a stable network that traps air and gives meringue its silky, voluminous texture.

If egg whites are whipped too long, the structure tightens, forcing water out. Sulfur-containing amino acids then form disulfide bonds, producing dry, gritty whites instead of glossy peaks.

• Ionic bonds = light, glossy meringue

• Disulfide bonds = dry, overbeaten meringue


Stabilizing the Foam

To keep ionic bonds stable, follow three key principles:

1. Acid: Cream of tartar (potassium hydrogen tartrate) provides hydrogen ions that prevent proteins from linking too tightly, reducing the formation of disulfide bonds.

2. Sugar (added slowly at the right time): Adding sugar too early or too fast can block protein denaturation. Gradually added sugar bonds with water, helping retain moisture and strengthen the foam.

3. Gradual whipping: Start at low speed to create small, uniform bubbles, then increase speed to develop a fine, stable structure.



Equipment and Ingredients

Bowl size:
• Medium mixer bowl: 1–3 egg whites
• Large mixer bowl: 4 or more egg whites
• Bowl size matters whether using a stand mixer or a hand mixer. Too small a bowl can make whipping inefficient and reduce volume; too large a bowl may make it harder to incorporate air evenly with a hand mixer.

Bowl material:
• Use stainless steel or glass. Ensure the bowl is completely clean and free of oil, as even small traces will prevent proper whipping.


Mixer:
• Hand or stand mixer fitted with a balloon whisk.
• Beating by hand is possible but requires extraordinary effort.


Eggs:
• Separate eggs while cold for easier handling and less risk of yolk contamination.
• Even a tiny bit of yolk inhibits whipping.
• Let egg whites warm to 68°F (20°C) before whipping.


Acid:
• Cream of tartar stabilizes egg whites.
• Lemon juice or vinegar can be used but may impart flavor.
• Use ⅛ teaspoon cream of tartar per egg white.

Salt:
• Salt destabilizes meringue and should be avoided.

Sugar:
• Increases volume and smoothness.
• Add gradually after whites reach the foamy stage and have doubled in volume.
• Adding too early reduces volume.



Step-by-Step Procedure

1. Separate eggs while cold. Allow egg whites to warm to 68°F (20°C).

2. Place egg whites in the mixer bowl and take note of how much is in the bowl—this is important for later. Beat on medium-low speed (#4 on a KitchenAid) for 30 seconds. Do not add anything at this point.

3. Add ⅛ teaspoon cream of tartar per egg white.

This is what egg whites should look like when you add Cream of Tartar

4. Continue beating on medium-low until the egg whites are foamy and have nearly doubled in volume from what they were when you placed them in the bowl. So when the egg whites look like they are nearly twice the height in the bowl from unbeaten eggs.

5. Begin to gradually add sugar at this point. It's important to pour the sugar in gradually as you are feeding the egg whites. The sugar is key to stabilizing the meringue.

6. After all sugar is incorporated, increase mixer speed to medium-high (#8 on a KitchenAid).

7. Continue beating until the egg whites reach the desired peak stage.

Firm peak stage will curl over slightly

Stiff peak stage will stand up straight

 

[Solarwave]

Sorry this is so long and repetitive in some areas, but it was easier for me to paste together a few things I’ve written on the subject in the past.

Yes, I understand the mixture thickened after heating. When egg whites are heated or whipped, the proteins undergo denaturation:

• Heat breaks weak hydrogen bonds, causing proteins to uncoil into strands of amino acids. These strands can then bond together to form a network. Too much heat or low heat for prolonged periods cause too much coagulation.

• Agitation (whipping) physically stretches and tears the protein coils, allowing them to refold around air bubbles and water molecules to create a foam. Too much agitation and the water molecules are forced out.

If denaturation is applied incorrectly, the wrong types of bonds form, resulting in a weak structure, low volume, or no volume at all.

The goal is to form ionic bonds with water molecules. These bonds create a stable network that traps air and gives meringue its silky, voluminous texture.

If egg whites are whipped too long, the structure tightens, forcing water out. Sulfur-containing amino acids then form disulfide bonds, producing dry, gritty whites instead of glossy peaks.

• Ionic bonds = light, glossy meringue

• Disulfide bonds = dry, overbeaten meringue


Stabilizing the Foam

To keep ionic bonds stable, follow three key principles:

1. Acid: Cream of tartar (potassium hydrogen tartrate) provides hydrogen ions that prevent proteins from linking too tightly, reducing the formation of disulfide bonds.

2. Sugar (added slowly at the right time): Adding sugar too early or too fast can block protein denaturation. Gradually added sugar bonds with water, helping retain moisture and strengthen the foam.

3. Gradual whipping: Start at low speed to create small, uniform bubbles, then increase speed to develop a fine, stable structure.



Equipment and Ingredients

Bowl size:
• Medium mixer bowl: 1–3 egg whites
• Large mixer bowl: 4 or more egg whites
• Bowl size matters whether using a stand mixer or a hand mixer. Too small a bowl can make whipping inefficient and reduce volume; too large a bowl may make it harder to incorporate air evenly with a hand mixer.

Bowl material:
• Use stainless steel or glass. Ensure the bowl is completely clean and free of oil, as even small traces will prevent proper whipping.


Mixer:
• Hand or stand mixer fitted with a balloon whisk.
• Beating by hand is possible but requires extraordinary effort.


Eggs:
• Separate eggs while cold for easier handling and less risk of yolk contamination.
• Even a tiny bit of yolk inhibits whipping.
• Let egg whites warm to 68°F (20°C) before whipping.


Acid:
• Cream of tartar stabilizes egg whites.
• Lemon juice or vinegar can be used but may impart flavor.
• Use ⅛ teaspoon cream of tartar per egg white.

Salt:
• Salt destabilizes meringue and should be avoided.

Sugar:
• Increases volume and smoothness.
• Add gradually after whites reach the foamy stage and have doubled in volume.
• Adding too early reduces volume.



Step-by-Step Procedure

1. Separate eggs while cold. Allow egg whites to warm to 68°F (20°C).

2. Place egg whites in the mixer bowl and take note of how much is in the bowl—this is important for later. Beat on medium-low speed (#4 on a KitchenAid) for 30 seconds. Do not add anything at this point.

3. Add ⅛ teaspoon cream of tartar per egg white.

This is what egg whites should look like when you add Cream of Tartar
View attachment 5116

4. Continue beating on medium-low until the egg whites are foamy and have nearly doubled in volume from what they were when you placed them in the bowl. So when the egg whites look like they are nearly twice the height in the bowl from unbeaten eggs.

5. Begin to gradually add sugar at this point. It's important to pour the sugar in gradually as you are feeding the egg whites. The sugar is key to stabilizing the meringue.

6. After all sugar is incorporated, increase mixer speed to medium-high (#8 on a KitchenAid).

7. Continue beating until the egg whites reach the desired peak stage.

Firm peak stage will curl over slightly
View attachment 5117

Stiff peak stage will stand up straight
View attachment 5118

Thank you!

 

[SHA]

I also saw a video from Jacque Pepin regarding the texture of meringue cookies - if you stop whipping after the sugar is added they will be more brittle (which he likes), if you continue whipping, they will be chewier (which I like).

 

[retired baker]

you had 2 recipes and changed both of them.?