Bertie Doe wrote:
> Re-living some childhood favs, I made lemon meringue pie. Got the thumbs up
> from my wife for the shortcrust case and the filling was ok, but the meringe
> was flat.
> Used 4 egg whites, whisked with a Braun then added 4 oz of sugar in 2
> stages. Too thin to spread onto the filling, had to pour it on. The eggs had
> only been out of the fridge for 45 mins, I wonder if this was a factor?
>
> Bertie
>
>
One thing that comes immediately to mind is this: did you use a plastic
bowl? Plastic can retain greases, and that will kill a meringue. Your
bowl has to be squeaky clean, utterly free of grease, and metal is
better for this purpose.

Were you careful not to get any yolk in the whites?

When you say you "whisked with a Braun", I'm not sure I understand.
Whisking (to me) is a hand operation. I sure couldn't beat egg whites to
stiff peaks by hand. On the other hand, if you were using a Braun mixer,
it should have been on its highest speed.

I don't believe the temp of the eggs would have been a factor.