One of my (well, my girlfriend's especially) recipes is a simple one calling for only 4 egg whites, a cup of sugar and a half cup of melted chocolate chips.
To make the meringue, and I believe I have done this successfully in the past before (though now I'm not too sure), my recipe says to combine the sugar and eggs over a double broiler and heat while whisking until hot (4-5 minutes). After you are supposed to beat the egg whites into stiff peaks.
I did this three times on the weekend, but each time I beat the eggs they gain no volume, remaining flat and dense. I think I did this before but now I'm not sure. Any suggestions why it did not work?
As well, I know most meringue recipes use cream of tartar to help stabilize the meringue. If I used this type of meringue instead would it work? The recipe results in the cookies being chewy inside, not hard and dry. (275F for 45 minutes)
To make the meringue, and I believe I have done this successfully in the past before (though now I'm not too sure), my recipe says to combine the sugar and eggs over a double broiler and heat while whisking until hot (4-5 minutes). After you are supposed to beat the egg whites into stiff peaks.
I did this three times on the weekend, but each time I beat the eggs they gain no volume, remaining flat and dense. I think I did this before but now I'm not sure. Any suggestions why it did not work?
As well, I know most meringue recipes use cream of tartar to help stabilize the meringue. If I used this type of meringue instead would it work? The recipe results in the cookies being chewy inside, not hard and dry. (275F for 45 minutes)