I was doing some prep work today for our brisket supper tomorrow. Instead of my usual dessert of choice (anything with chocolate) I was going to give something new a try. I came across this recipe for meringues with whipped cream and berries. Click through to see the recipe and the pretty picture.
Then look at how mine turned out:
I tried three times to make the meringues. I’m a pretty good cook and a really good baker. I’ve made countless lemon meringue pies and never had any problem whipping egg whites. The first two batches I used my Cuisinart hand mixer with the whisk attachment and both times ended up with soupy sugary egg whites. The third time I brought out Big Green (KitchenAid stand mixer) and used a different carton of eggs and while they whisked up better than the first two batches, they still were very flat and soft. It got to “soft peak” stage and I continued to beat them (as the recipe and my cooking/baking textbooks said) but then I could see them starting to get soupy instead of going to hard peak. Gah! (The humidity was 40 – 42%.)
So we might try them tomorrow, but I have an alternate dessert ready as well. How dare they not whip up for me!