NER: Bakers: Help! (Meringue)

LittleMissWifey

I just tried to make meringue cookies, and I failed miserably. The egg whites wouldn't peak and so I just got runny goo. I have tried to make egg white whipped desserts before (e.g. divinity) and I can't make it work.What's wrong with me!!!???

So my question is, if you have made meringue cake or cookies before, do you have any procedural tips? 

Thank you! 

P.S. Here is the recipe I was trying to make:

http://www.elise.com/recipes/archives/004371pecan_meringue_cookies.php

EastSideFluffy

I just looked at that recipe.  There's no cream of tartar.  I used that the one time I made meringues.  That is supposed to help them rise or stiffen or something.  Not sure.  But I think if you use a recipe that calls for that, it might help. 

I used the Joy of Cooking instructions.

I'm also wondering about the nuts.  It seems like they would weigh it down.  I would probably just stick to vanilla extract, or lemon zest, or something light.

 

mr+ms

Hmm, most of the egg white tips I know are already on that page except I've read the opposite for the temperature. I might be confusing this with whipping cream, but shouldn't the eggs and bowl be chilled? Also, the fresher the eggs, the better for holding their shape. The only other thing I can think of is sometimes eggs are pasteurized - maybe that has some effect on their ability to be whipped?

Pescalita

Do you have any teensy hint of yolk in with the whites? I messed up once and got the most insignificant drop in there and nearly killed my KA trying to make them whip up.

I haven't needed cream of tarter, but it would help. Are you using a stand mixer? 

LittleMissWifey

I used cream of tartar ...!

My eggs were cold, fresh, free range. 

Now that you mention nuts, ESF, trouble started for me as soon as I added the nuts. It was fluffly until that moment in time. You may be on to something. 

LittleMissWifey

Yes I am using a stand mixer. And I try to be careful when I separate eggs, but since I do it by hand I guess there is always a chance that some yolk can slip in. I should probably invest the $2 in a yolk separator.

mr+ms

Meh, never mind my tips! I was just googling because I'm curious and I'm reading the opposite Older, room temp. = more volume in whipped whites.

LittleMissWifey

mr+ms:

Meh, never mind my tips! I was just googling because I'm curious and I'm reading the opposite Older, room temp. = more volume in whipped whites.

Well, I guess this could also explain things. 

Pescalita

LittleMissWifey:

Yes I am using a stand mixer. And I try to be careful when I separate eggs, but since I do it by hand I guess there is always a chance that some yolk can slip in. I should probably invest the $2 in a yolk separator.

Actually using the shell seems easier for me. When I had this issue you could definitely tell some had gotten in. 

zelda25

In case all other suggestions fail, know that there's a fine line between stiff peaks and runny goo; if you over-beat the egg whites, they'll break down and you'll have runny goo.

Good luck next time!

LittleMissWifey

Thank you Zelda, good point!

talltalltrees

Also, if it's raining or really humid, forget it, they won't turn out.?