I ‘m trying to beat some egg whites to glossy stiff peak. No matter how I beat, I just cannot get to that stage.
I’m using KA mixer for all trial.
when I use high speed throughout (that means from beginning of beating until end for about 2-3 mins), the whites came out dry and lumpy, dull also.
when I use low speed to beat until frosty, then add caster sugar, after that, crank up to medium speed for few mins, it also turn out dull and grainy.
when I use medium speed and turn up to high speed after adding sugar, it turn out also grainy!
it never go to that stage of glossiness, and for every trial, it hsa never gotten to the compact meringue stage. evn after it turned grainy, the bubble in the meringue is still quite large, definitely not the creamy compact meringue that we are looking for. it just went straight from frosty to grainy!
I’m quite sure my bowl is very clean with no oil, water, etc. I’m refraining from using cream of tartar.
I’ve given up wasting my egg whites.:(
does anyone has any clue why I just cannot get a glossy stiff peak??
Thank you so much!