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    You are in: Home / Community Forums / Desserts / meringue
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    Chef #1506162
    Tue Jan 15, 2013 9:25 pm
    Regular "Line Cook" Poster
    icon_lol.gif 3 eggwhites, 1/4 tsp cream of tartar,1/4 cup sugar. And I beat it to pieces with immersion mixer. some foam, no PEAKS. Stays liquid on the bottom. What am I doing wrong, other than never having made meringue before?
    Tue Jan 15, 2013 11:53 pm
    Forum Host
    Are you using the blade of the immersion blenderr> Egg whites really need the whisk beaters. you start slow and then build up the speed. I think it might be your immersion blender.
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