Problembeginnerdraft
Egg whites won't whip stiff
Also searched as: egg whites won't whip, runny egg whites, egg whites collapse, meringue won't stiffen
In short: Usually fat is involved: a trace of yolk or a bowl that is not quite clean.
Picture it
Like soap bubbles with oily fingers: they burst straight away.
What happened in your kitchen?
Question 1
Does the foam not firm up at all?
All causes, by frequency
- Fat or yolk in the whites
Even traces of fat stop a stable skin from forming around the air bubbles.
Next time: Separate the eggs carefully · Wipe the bowl and whisk with a little lemon
- Sugar too early
Sugar at the start makes whipping much slower.
Next time: Sprinkle in the sugar only once soft peaks have formed
- Whipped too long
Over-whipped whites turn grainy, weep water and collapse.
Next time: Stop when stiff and glossy · Whisking in a fresh egg white can rescue it
Sources
- Mother Earth News: The science of egg white foam
- Harold McGee: On Food and Cooking (2004), Kapitel Gemüse, Eier