Nancy2 > wrote:
>>
>> Good question, I too have had problems with getting those peeks?
>> Did you any chance use pasteurized egg whites from milk like cartons?
>> I think sometimes over beating them makes it worse. I lean towards room
>> temperature. But maybe on what your trying to make.
>>
>> --
>> Enjoy Life... Nad R (Garden in zone 5a Michigan)
>
> I've never had the patience to figure out how to beat pasteurized egg
> whites into a regular-looking meringue. I don't think it's possible.
>
> N.

I may try my egg whip in my food processor instead of the mixer. Maybe a
higher speed will work. So far unsuccessful with those pasteurized eggs.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)