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?