What to do with egg whites after stiff peaks collapse & you can't re-beat
So weird situation... beat eggs to stiff peaks with intention of making meringues. Forgot about them somehow (dinner party), but now, my friend's mixer that we borrowed is no longer available and the peaks have collapsed... anything else I can do with them? They already have sugar and vanilla and cream of tartar
Best Answer
You could try making coconut macaroons: http://cooking.nytimes.com/recipes/1012523-coconut-nut-macaroons
The egg whites only have to be lightly beaten until they're foamy, so deflated egg whites might work.
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What to do with egg whites that did not peak?
Beat your egg whites with a pinch of salt. And do it with an electric mixer. The salt helps to tighten te texture of beaten eggs, and the electric mixer is better to perform this action quickly. Also make sure to clean the bowl.Can over beaten egg whites be saved?
Over-Beaten Egg Whites: If egg whites are beaten past the point of stiff peaks, the matrix of proteins will begin to break down and the foam will collapse. The egg whites will become grainy, watery, and flat. They can not be salvaged.What can I do with a failed meringue?
Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.Whipping Egg Whites To Perfect Peaks
More answers regarding what to do with egg whites after stiff peaks collapse & you can't re-beat
Answer 2
You can use a whisk which is the old fashioned way, but expect to get some excerise.
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