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The Sew What’s New Archive
This archived content is from Mary Wilkins’ sewing and
quilting message board “Sew What’s New,” which was
retired in August 2007. It is being provided by
“Sew What’s Up,”
which serves as the new home for many members of “Sew What’s New.”
From: mozeyrn
Date: 03-25-2007, 03:12 PM (1 of 10)
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Does anyone know why my egg whites/sugar mixture didn't form "stiff white peaks"? Was my bowl too warm, did I not beat it long enough, or did I not get enough of the egg white stuff out of the egg shells? I made sure there wasn't any yolk (which is why I had to throw out the first egg - yolk broke) and I put the sugar in a little at a time, but it wouldn't stiffen up! I was trying to make Forgotten cookies (I had saved choc. mint chips especially for these cookies) and it didn't work.  and  I've made Angel Food in the past without a problem but this is a nightmare! Any ideas?? I'd really like to try making these again. They taste sooooo good. It's one of those times I wish I could call my Mom and say, "What did I do wrong??" The blue smiley below is laughing at me right now! - Maureen.
Learning something new with every stitch!! Kenmore 16231000 |
User: mozeyrn
Member since: 11-29-2005 Total posts: 349 |
From: Magot
Date: 03-25-2007, 03:14 PM (2 of 10)
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Was the bowl wet? beware the hidden water...
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626 
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From: mozeyrn
Date: 03-25-2007, 03:23 PM (3 of 10)
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No, it was a glass bowl, freshly washed and dried. It was warm though - had run the dishwasher earlier this morning. I think that was just one of my mistakes though. I guess I have to refrigerate some of the bowls I bake with now beforehand - I've been told that somestimes just the fact of being in FL will change the heat of the bakeware enough to cripple some of the best recipes from up North.
- Maureen.
Learning something new with every stitch!! Kenmore 16231000 |
User: mozeyrn
Member since: 11-29-2005 Total posts: 349 |
From: Bama
Date: 03-25-2007, 06:40 PM (4 of 10)
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Maybe it was the humidity. My MIL swears you shouldn't attempt making peanut brittle or divinity if it's humid. She also says that why meringue sometimes beads up or "sweats". I think egg whites beat up faster if you let them get to room temperature. |
User: Bama
Member since: 03-21-2000 Total posts: 2116 
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From: mommydionne
Date: 03-25-2007, 07:55 PM (5 of 10)
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I put my bowl and mixer blades in the freezer for 30 min or so if I'm doing egg whites or whipped cream,
Jeanette
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User: mommydionne
Member since: 01-08-2004 Total posts: 838 
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From: Chrysantha
Date: 03-25-2007, 08:35 PM (6 of 10)
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beware the grease....if there is a speck of any kind of grease, egg whites will not whip...also make sure you add sugar AFTER they are whipped to soft peaks, not before you whip...
Chrys
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User: Chrysantha
Member since: 09-06-2002 Total posts: 2414 
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From: beachgirl
Date: 03-25-2007, 11:57 PM (7 of 10)
| Heres how I was taught & always do it. Make sure your bowl is really clean & dry. I use either a stainless steel or glass bowl. Bring eggs to roon temp or there about, beat the egg whites with 1/4 tsp. cream of tarter until foamy. Beat in sugar one tablespoon at a time, continue beating until stiff & glossy. Don't underbeat. Beat in 1/4 tsp. vanilla. I have never had any problem even in our FL humidity. Hope this helps for next time. |
User: beachgirl
Member since: 08-31-2004 Total posts: 615 
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From: mozeyrn
Date: 04-01-2007, 01:49 PM (8 of 10)
I pulled out my stationary Kitchen-Aide mixer and also put my eggs out on the counter a little beforehand. I also found a recipe that had cream of tartar as one of the ingredients. I had made sure the bowl was clean and dry, plus used a smaller bowl. My mixer has a top speed of 12 (it's the one to use for egg whites). Well, I got the egg whites in, cranked up the mixer and pretty much walked away. It took awhile (longer than I would have stood there with a hand mixer) and as I added in my sugar they started "peaking"!!!!! Everything went as planned (I used Ghiardelli choc. chips) - I added an extra chip on top before they went into the oven. They were dried by the morning and I brought them into work (we were supposed to have pot luck the next day - some sort of doctor's day & I was going to be out office of the office so I brought something in the day before). There was none left by the afternoon! 
- Maureen.
Learning something new with every stitch!! Kenmore 16231000 |
User: mozeyrn
Member since: 11-29-2005 Total posts: 349 |
From: beachgirl
Date: 04-01-2007, 03:09 PM (9 of 10)
| So glad you had a great success this time. Now you know you can make it anytime you want & it will turn out for you. I think the cream of tartar is the key,or so mama told me.I was raised in Missouri & we had really humid summers there. |
User: beachgirl
Member since: 08-31-2004 Total posts: 615
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From: Judi
Date: 04-02-2007, 02:08 AM (10 of 10)
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Yay!!!!!!! Success. Yes, room temp bowls (super clean) cream of tartar, and lots of beating. I was told by my DMIL to always do meringues or fondant on a sunny day. I believed her.
Judi
Sewing is almost better than Chocolate. |
User: Judi
Member since: 06-22-2000 Total posts: 85 |
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