Meringue seems to fail at piping stage

  • Meringue seems to fail at piping stage Tesserex

    I tried making meringues for the first time yesterday, using splenda instead of sugar. I didn't have any cream of tartar either. I definitely overbeat them, to the clumpy and a bit runny phase. I baked them anyway and they still tasted fine, they were just extremely crispy throughout.

    Today I got some cream of tartar and tried again.

    • 2 whites
    • bit less than 1/4 tsp cream of tartar
    • 1/2 cup splenda
    • 1/2 tsp vanilla

    They seemed to be going very well through soft peaks, when I added the splenda in a few batches. Shortly after, the vanilla. Maybe it was the extract, but at that point it returned to a runny goop phase, still foamy but no peaks. Two more minutes of beating and it seemed good again, uniformly small bubbles and medium peaks. I stopped here so I wouldn't repeat my previous mistake.

    I then put the meringue in a large ziploc bag to use for piping. As I began, I immediately noticed that it was again looking like the previous attempt. The bubbles were getting bigger and less uniform, and the inside of the bag showed collapsed runny whites all over. It was more foamy than creamy.

    Where did I screw up this time around? Was the runnyness halfway through a warning sign? I imagine the extract could have added too much liquid.

    Edit: The results

    Today I got the chance to try again, and it was a success! (I think, they're in the oven...) I added a 1/4 tsp white vinegar as well, and replaced almost half the splenda with granulated sugar. I was worried because I didn't bother processing the sugar finer, but it seemed to do fine.

    I added the sugar at around medium peaks, and it did collapse a little back to that runny stage, but not nearly as bad as the previous attempt. Another few minutes and I got them back, and then added the splenda and vanilla.

    I made quenelles instead of piping, and it worked well. There was no weeping at all, not a single drop, and the foam stayed smooth throughout.

  • First of all, I suggest reading through our other questions on meringues and general egg-beating, to rule out any issues with your technique regardless of sugar content:

    There are more, but I'm going to stop here - there's already so much about the subject on this site that I'm not going to waste any more time going into details about that. Suffice it to say, make sure you're using the right eggs, the right equipment, and the right ingredients, and doing things in the right order.

    More specific to this question, however, is the fact that the sugar in a meringue is not just to make it sweeter. Sugar is a stabilizer; it is a critical ingredient in a meringue, and regardless of what Splenda and its recipes may say, it's not a perfect substitute for sugar.

    Most Splenda recipes I've seen still use some sugar (preferably superfine), just less of it. Every little bit helps and you don't need that much. If you're not going to use any sugar then you'd better use some other stabilizer like corn starch, otherwise it's simply not going to be stable (unless, maybe, you've done everything else absolutely perfectly).

    By your description, it also sounds possible that you might be rushing through it; "soft peaks" should be fairly smooth, not foamy or bubbly, like so:

    Soft Peaks

    If you don't beat long enough to get soft peaks, or if you start adding the "sugar" too quickly, it will collapse. I prefer to err on the side of firm peaks, it doesn't change the end result too much and there's less risk of a collapse. On the other hand, if you massively overdo it (i.e. try to get it all the way to stiff peaks) without any stabilizer, then it almost certainly will collapse, and once it does, you cannot recover it, it's like trying to blow up a balloon that has already burst.

    So, to summarize: Try to use some sugar, or at least some starch as a stabilizer once the peaks firm up. Make sure your peaks are somewhere between soft and firm before adding your sweetener/stabilizers - not earlier, not later; and add them slowly enough to properly incorporate - you don't want to see any crystals or bubbles at that point.

    (From what I can tell, your meringues failed long before the piping stage, and it definitely wasn't the vanilla's fault.)

substitutions sugar egg-whites meringue
Related questions and answers
  • -and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I.... I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla... minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce

  • I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important. I tried a recipe from Dinah Alison's "Totally Flour-Free Baking" which had as ingredients: 140g butter, 215g sugar, 2 eggs, 75g ground almonds, 4 tablespoons of cocoa powder, 200g chocolate, 85 g walnuts, 1/2 tspn of vanilla essence and 50g choc... to eat, but much, much too crumbly. The brownies just had no cohesion. I tried a second attempt by adding cocoa butter - figuring that I hadn't got enough fat in - but that didn't help much

  • I made this very simple 'meringue' butter cream. 40 grams of egg white, mixed with 80 grams of icing sugar over an heated bowl until the nice peaks are there, like you want with meringue. Add a little bit of salt and then mix 120 grams of butter in. I used a bit of vanilla extract and icing coloring. It all went fine and I had the consistency I wanted and could work with it very well. However I decided to do most of the cupcakes the next day. I left the buttercream in the piping bag in the refrigerator overnight. When i wanted to use it the next day it was 'runny' when it was back

  • a little sugar to egg whites using a hand mixer, whip the egg whites adding more sugar during whip melt 40g butter (100C) Whisk 40g all purpose flour into melted butter pour 250g milk slowly...") After about 25-30 minutes and a 2cm rise, the soufflé collapses prior to removing from oven. updated 19 Jan Evening : I do buy better hand mixer use more flour (50g) move egg whites whipping process...: at 20mins: the soufflé raise about 3.5 to 4cm (from 5cm height renakin) around 25mins: it collapse about 0.5cm, so I immediately remove it from oven (T-T) after than it collapse very fast. (I guess

  • when making them: Ingredients 2.25 Cups of Pillsbury all purpose flour 1 tsp Arm & Hammer baking soda 1 tsp Morten salt 1 stick softened Fleichmanns original butter (normally uses Land-O-Lakes) (113g pure butter) 3/4 cup white sugar 3/4 cup brown sugar 1 tsp vanilla 2 large eggs 2 cups Tollhouse Semi-sweet chocolate chips Preparation steps Preheated the oven to 375°F (190°C) Whisked together flour, baking soda, and salt in a small bowl Beat butter, white sugar, brown sugar, and vanilla with mixer until creamy. Added eggs 1 at a time, beating well after each addition. Gradually beat

  • to 36% milkfat. Heavy cream (US) aka heavy whipping cream (US) = cream with more than 36% fat, and often has stabilizers Regular Cream (AU) or Pure Cream (AU) are roughly 40% butterfat without...' or 'tsp') dessert spoon (UK) is 10 mL (although may have historically been closer to 15mL) tablespoon (US,CA) is roughly 15 mL (note: abbreviated 'T', 'TB', or 'tbsp') but a tablespoon (UK) is 17.7mL and tablespoon (AU) is 20 mL. Historical British cookbooks may use an ~25mL tablespoon. (more details). A stick of butter (US) is 1/4 lb (113 g); the physical stick is marked into eight "tablespoon

  • in taste (not bitter) and carries a lot of heat. Is this correct? Then I tried this: Put a couple of spoonfuls of chili on a plate. Add 1/4 tsp (approx) of cayenne pepper and mix. Taste. Well, the heat... 14 oz can of chopped tomatoes 1 12 oz bottle of beer 2 tsp sugar 1 1/2 tsp ground cumin 1 1/2 tsp cayenne peper 1 tsp red peper flakes 2 tsp Tabasco 1 tsp dried oregano 1 tsp smoked paprika 1/2 tsp..., but not unbearably so. Most of the heat was in my throat, not in my mouth (mostly as an aftertaste), and I did have that bitter aftertaste Can something be wrong with my batch of cayenne peper? Or is this how

  • I have tried 4 times now and either the foam never truly stands up or there is too much agar and the thing starts to harden. I only have agar or egg whites. I don't have any lecithin powder. What I am doing first is creating a leek juice. I have tried it a couple ways. One is to stick a bunch of leek bottoms in a Cuisineart. Then I cook for a few minutes, strain through a cheese cloth and let.... I also tried with egg whites. Same procedure for the juice, but I added in 1 egg white per 100ml. Way too runny. Would never foam. I then added in 2 egg whites. Still never foamed. I even added

  • I have this delicious recipe for flourless almond cake: 1 1/2 cups whole almonds, toasted 4 large eggs, at room temperature, separated 1/2 cup honey 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon salt Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla... until combined. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy

Data information