I was whipping the whites with medium-high speed first. It only took about a couple of minutes, but the top and center of the white in the mixer that touched the tip of the beater attachment looked like being over-beat (clump cloud-like). I thought it was over-beat, even though it seemed to be way to quickly. Thus, I started adding 1/3 sugar, while the rest of the white just started to get slightly foamy.
Just afriad of over-beating, so I changed the speed to low. It took quite a while to get soft peak. Even though It's not glossy yet, I stopped. Again i was to prevent the over-beating.
When I started folding the white with the yolk mixture. The soft peak meringue was only 2/3 or 1/2 at the top, yet the bottom was all liquid.
What happened? I understand that the liquid at the bottom usually means under-beating, adding sugar too early, or grease present...... So.... i'm not sure what's the cause of mine???
Any suggestion or what might happen?
Thanks
Just afriad of over-beating, so I changed the speed to low. It took quite a while to get soft peak. Even though It's not glossy yet, I stopped. Again i was to prevent the over-beating.
When I started folding the white with the yolk mixture. The soft peak meringue was only 2/3 or 1/2 at the top, yet the bottom was all liquid.
What happened? I understand that the liquid at the bottom usually means under-beating, adding sugar too early, or grease present...... So.... i'm not sure what's the cause of mine???
Any suggestion or what might happen?
Thanks