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rosie[_1_]

wrote:
> 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?

Be sure and make meringue on a dry day, humidity does not help when
making meringue.
Rosie