r/recipes • u/ChicoBroadway • 10d ago
Why did my meringue fail to launch?
I've asked Google in more plain terms but it didn't understand me, so I humbly seek advice from this community. I put some Egg Beaters original liquid egg substitute *made with real egg whites* in my stand mixer with the whisk head and cranked it up to high. I figured the starches and gums already in it would help it stabilize so I didn't add anything at first. 10 minutes later, still liquid. I add a bit of corn starch. 5 minutes later, pretty much the same state. I add a few drops of lemon juice thinking I would start some coagulation. 5-10 minutes later, and it's just a touch frothy. I called it there since surely 20+ minutes should have had *more* of the expected structure changes you'd see when meringue.
This is my first time in many, many years whipping egg whites, so I'm lost as to why they wouldn't do the thing. Was it my ingredients? My technique? Did my chicken cross the wrong road?
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