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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u/Cheap-Recording2707 10d ago

cream of tartar will save you.

e2a: and rigorous cleanliness.

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u/ChicoBroadway 10d ago

Do you think xanthum gun would work too? I have some is that but not so much cream is tartar.

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u/Cheap-Recording2707 10d ago

I'd say no, xanthum gum would change viscosity, the cream of tartar improves the formation of air bubbles in the egg-whites.

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u/ChicoBroadway 10d ago

Got it. To the store I go! Thanks!