staceyobu Posted October 7, 2012 Share Posted October 7, 2012 HELP! Typing this one handed bc my other hand is holding the mixer... Quote Link to comment Share on other sites More sharing options...
staceyobu Posted October 7, 2012 Author Share Posted October 7, 2012 5? or 20? Quote Link to comment Share on other sites More sharing options...
Catwoman Posted October 7, 2012 Share Posted October 7, 2012 If its taking more than a few minutes, stop and put the bowl into the refrigerator for a few minutes to get everything nice and cold. If the bowl and the egg whites aren't cold enough, you can stand there with the mixer forever, and you'll never get meringue. Quote Link to comment Share on other sites More sharing options...
melissad2 Posted October 7, 2012 Share Posted October 7, 2012 If there is even a tiny drop of water that snuck in they will never whip. Quote Link to comment Share on other sites More sharing options...
EmeraldGirl Posted October 7, 2012 Share Posted October 7, 2012 If its taking more than a few minutes, stop and put the bowl into the refrigerator for a few minutes to get everything nice and cold. If the bowl and the egg whites aren't cold enough, you can stand there with the mixer forever, and you'll never get meringue. Hmmm...I just made meringue with cream of tartar and the recipe had me leave the egg whites in the bowl for 30 minutes at room temperature before adding the CoT and then whipping. It did take a bit more than 5 minutes with an electric hand mixer. Quote Link to comment Share on other sites More sharing options...
GailV Posted October 7, 2012 Share Posted October 7, 2012 If there is even a tiny drop of water that snuck in they will never whip. Really? I always heard that any fat would be a problem, but I've never heard about water. But I've never had a problem with them not whipping anyway. By the way, I found the coolest video on separating eggs. Here's one version of it. Our Official Birthday Cake calls for whipping the whites and then folding into the rest of the batter, so we've done this several times recently. It's pretty fun. Quote Link to comment Share on other sites More sharing options...
kewb Posted October 7, 2012 Share Posted October 7, 2012 It should only take a couple of minutes before they start whipping. If they are just spinning round and round you've got yolk in your whites. Quote Link to comment Share on other sites More sharing options...
eaglei Posted October 7, 2012 Share Posted October 7, 2012 If its taking more than a few minutes, stop and put the bowl into the refrigerator for a few minutes to get everything nice and cold. If the bowl and the egg whites aren't cold enough, you can stand there with the mixer forever, and you'll never get meringue. This surprises me. Long (LONG :001_smile:) ago, I was told that the key to good meringue is room-temperature egg whites. In fact, the lady who told me said that she puts the egg whites on top of the stove to get the heat from the preheating oven. I've always followed her advice and have never had a problem with meringue whipping up - and fairly fast - a minute - two minutes . . . If there is even a tiny drop of water that snuck in they will never whip. This also surprised me. I have a penchant for rinsing already clean things off before using them (like spatulas, for example, knives, mixing blades, etc.). You know how hard it is to dry the inside areas of the mixer *blades* . . . Since I've just rinsed in hot water, sometimes I simply shake the blades and start mixing - meringue included - it is not unusual for a drop or two of water to slip in. The meringue whips right up! Quote Link to comment Share on other sites More sharing options...
Annie G Posted October 7, 2012 Share Posted October 7, 2012 I separate eggs when cold but whip the whites at room temp. I have a hand mixer that just doesn't have much speed- I could probably whip for 20 minutes and nothing would happen. My kitchenaid takes about a minute. Quote Link to comment Share on other sites More sharing options...
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