Disaster!!

Aarons_mummy

So I was making some strawberry tarts this morning (it's looking good!) and the cream recipe called for 4 egg yolks so naturally I had the whites left over. I thought I would make some meringue.

I followed the Delia recipe but my egg whites took forever to get to a 'peaking' stage. The minute I added the sugar it reverted to liquid. I kept whisking hoping it was just taking time but it's clear I'm not going to be getting soft peaks!

What can I do with this egg white and sugar mixture that is bubbly and liquidy? I don't want to waste it but if it has to then not much else can be done.

Thankyou

tryingtobethrifty

I am by no means an expert and I'm sure someone else will come along soon with a better idea, but when this happened me I was using the K beater instead of the balloon whisk. I didn't realise until later that day. I just put it in a tin and cooked it anyway and it was okay.
The other thing that might stop it firming up is if the bowl wasn't dry/clean or had a bit of yolk in it.

Sorry, I told you I couldn't really help

Aarons_mummy

I was using a balloon whisk and I'm sure I didn't get any yolk in but 1 was cracked so it's possible.

Drat I'll maybe just try and cook it anyway, thanks

Gettingtherequickly

Probably too late for you now, but if you have cooked it (and hopefully you have) just use it to make Eton mess, won't make any difference then:D

Rainy-Days

I have heard that you can add some cornflour and this will stiffen everything up! Don't hold me to that though it's just what I have heard.

[Deleted User]

For future reference: you need a squeaky clean bowl and whisk and not even a trace of oil or anything greasy on it. I always make sure I wash my egg white whisking utensils in very hot soapy water and then rinse and dry. You quite possibly had a drop of something greasy in your bowl

Aarons_mummy

It ended up a horrid disaster. It ended up in the bin anyway BAH! Thanks for the advice for next time though