I have been making meringues for the last 100 years (well not quite!) and never had a failure. Today 3 x failures. The mix is curdling and going like cottage cheese. As soon as I add the sugar it curdles. No yolk contamination and same recipe for last 100 yrs!I used organic eggs, then the supermarket cheap-as eggs and still no change. Is it the weather ?
fifie,
Feb 17, 5:16am
I'm no expert on making meringues, according to google if the weather is very humid or wet you shouldn't make meringues as the mixture won't whip it only splits.
karakagranny,
Apr 27, 4:13am
Actually, you might be right, its humid today so will try again first thing in the morning. Thanks :)
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