Why is my meringue not getting stiff?
Online Answer
The more a meringue mixture is whisked, the tighter the eggwhite protein bonds around the moisture and air pockets become. If over-whisked, these bonds will become too tight and not only force out air but also moisture during baking. The meringue is under-baked.
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The sugar in the meringue pulls moisture from the air. Too much moisture means sticky meringues. Linda Jackson and Jennifer Gardner say the trick is to leave the meringues in the oven after baking. Turn the heat off and let the meringues finish drying, undisturbed, for three hours or even overnight.
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Now, some pavlova recipes have you greasing the baking paper with vegetable oil or oil spray. I find that if you cook the pav for the prescribed time in the oven, then turn the oven off and leave it there for a further hour to dry out, the baking paper should easily peel away from the meringue.
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The more a meringue mixture is whisked, the tighter the eggwhite protein bonds around the moisture and air pockets become. If over-whisked, these bonds will become too tight and not only force out air but also moisture during baking. The meringue is under-baked.
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