Top best answers to the question «What should meringue look like before adding sugar»
Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
6 other answers
Instead, add half the sugar with the machine running, a tablespoon at a time. Then, with the machine off, gently fold in the rest with a spatula. Some cooks like to use superfine (aka baker's sugar) or confectioner's (aka powdered) sugar for this second addition—or sometimes even for the whole quantity—as these two will dissolve more quickly.
Refrigerate the meringue for 15 to 20 minutes if necessary.) Add the butter in, a tablespoon at a time, beating well after each addition. (If the mixture begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.)
The meringue mixture is thin, doesn’t have much volume and doesn’t hold its shape on the tray. Reasons. Adding sugar too soon. Generally speaking, adding sugar early will result in a denser ...
Meringue may look like it’s made of marshmallow fluff, but it’s actually a sweet foam made from egg whites and sugar. Beat those ingredients together and like magic, they transform into a silky texture that you can use to make everything from this Chocolate S’mores Tart to these gorgeous Chocolate-Dipped Strawberry Meringue Roses .
3. Wipe the inside of your mixing bowl, and the whisk, with the cut side of the lemon and add the eggs. As soon as you spot the sugar beginning to melt at the edges, set the mixer to whisk at high ...
Add sugar a little at a time. Wait until it dissolves into the whites before adding next portion. Before it gets stiff, while its at a soft peak stage, add GEL color. Soft peaks is characterized by egg whites that have become white and holds a soft droopy beak. Whip on high until stiff and whites clump in the whisk. Stiff peaks is characterized ...