• Sez

Fixing a Meringue Mishap

Updated: Apr 23, 2020

Are you trying to make meringue and for some reason the eggs are just not whipping or frothing the way you need it to? Is it too liquid-y? Did you accidentally poke your yolk whilst trying to separate the eggs, contaminating the whites with the yellow? Are you worried that your baking career is over? Don't worry, we can fix this together.

Eggs can be tricky to work with but when I was trying to make my Matcha Chiffon cake, I tried whipping up 6 egg whites and no matter how long the mixer was on for, these egg whites were not whipping. I tried adding cornstarch and sugar but it did not help.

After a quick google I took a chance on a comment in some forum and it worked. We feel that more people need to know about this trick so here it is below:

What you will need

  • Your failed meringue mixture (We are calling this Mixture A)

  • 1 egg*

  • Your electric mixer

  • A spatula

  • A mixing bowl

  • A tablespoon

*This depends on how many egg whites you had in Mixture A. Say you were trying to whip up 6 egg whites, then I would recommend having 2 eggs instead of 1.


  1. In a mixing bowl, separate the new egg and make sure you do it properly (cracking the egg on a flat surface instead of the rim of a bowl so you don't accidentally pierce your yolk, no hint of liquid or oils in the new bowl, if you notice any egg shells in the bowl take a spoon to help you fish it out as your fingers have natural oils that might screw this up yet again).

  2. Start whipping the egg whites and wait for 2-3 minutes until it starts to form peaks.

  3. Once it is frothy and has a bit of structure to it, take Mixture A and begin to spoon-feed the new batch (Mixture B) whilst continuing to mix. Keep an eye on Mixture B making sure that it is settling well with its new friends from Mixture A.

  4. If you notice that Mixture B is starting to lose its form, stop everything and take another egg.

  5. Repeat steps 1-3 with the rest of Mixture A in a separate bowl. This is now going to be Mixture C.

  6. Once Mixture C has had enough and is looking good, you can take your spatula and combine Mixture B + Mixture C together.

  7. You should now have your final batch ready to go.

I never liked science but this was great. Hope it helps you and let me know if the instructions are too confusing! Don't let your egg whites go to waste ever again 拎領 #SezPK #BakingTips #Meringue #BakingSaves

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