A shaving cream-like texture
The egg whites should be as smooth as shaving cream and form stiff peaks when you pull the whisk out. However, if the whites have been overwhipped, the proteins will bind to one another and there won’t be enough around the air bubbles. The mixture will therefore change appearance, going from smooth and moist (like shaving cream) to extremely thick and dry. In cooking terms, we say that egg whites have curdled, referring to their grainy look and feel.
If you use grainy egg whites in a recipe, the final result won’t be disastrous, but it won’t be ideal either. Given that they’ve lost their flexibility, the egg whites will stretch less during cooking. As a result, your cakes and soufflés won’t rise as much.
How to save a meringue
To recover egg whites that have been overwhipped, add another egg white and begin whisking the mixture once more. It should regain a near-perfect smoothness.
Read the articles below for more tips and tricks on meringue:
