So I’ve been making meringues for years. Any time a recipe calls for an egg yolk we save the whites in a jar in the refrigerator and when someone (usually me) has a sweet tooth I whip up some meringue cookies. I had been on a roll with them always whipping up really nicely, and lately (at least the past 3-4 times) I’ve not been able to get them to whip to stiff peaks. I still bake them off but there’s no way I’m getting them into a pastry bag to squeeze out nice little shapes, I just spoon them out and let them slump into the blobs you see in the header image. They do taste fine and I like the sheen but they’re definitely too dense. My formula hasn’t changed, 1/3 cup sugar and 1/4t vanilla for every 30-33 grams of egg white, and I usually take the whites out of the fridge prior to whipping so they come (close) to room temperature. I whip them in a kitchen aid mixer and the last time even washed the bowl twice before using it to be sure no fats were lurking.
Any suggestions Avocados?
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