I believe it is almost impossible to overbeat egg whites.
You should use a stainless mixing bowl; not plastic. It should very clean
as should the beaters. If the weather is warm, I stick the beater blades
and the bowl in the fridge to keep cold. I also add a little cream of
tarter to the egg white mixture; can't remember how much, possibly 1
teaspoon.


> wrote in message
ups.com...
> I made a lemon meringue pie today. I couldn't get the meringue part to
> make soft peaks, like the recipe calls for. The last time I made a
> pie, I think I overbeat the egg whites, because there were little clear
> dots on the surface once the pie had cooled. I was afraid of
> overbeating the egg whites this time, so I poured the frothy (but
> runny) egg white/sugar mixture on top of the lemon layer. It's had
> sufficient time to cool in the fridge, and yes, there are clear little
> dots on the surface. Is it possible to overbeat the meringue mixture
> if no soft peaks are formed?
>