[Sca-cooks] beating egg whites

[Brian L. Rygg or Laura Barbee-Rygg]

Yes, stiff peaks is just that.  Meringue that stands up by itself.  If there
is even a trace of fat on the bowl or in the egg white (no yolks), they will
not beat up.  They should be at room temperature when you start.  Yes, you
can beat them too much.

Raoghnailt

> My question is, how long should you have to beat the egg whites (I
> doubled the recipe) to get "stiff peaks"? I thought I was getting some
> peaks and kept beating (with a whisk and and egg beater), what peaks
> I thought I might have, went away. And no matter what I did after this
> it never did get thick. When spooned up it would quickly run off and
> fall back in the liquid, without leaving any evidence. Is it possible
> to beat the eggs 'too' much?