I can't get stiff peaks, no matter what I try. I've scoured the internet and tried everything, nothing works. Anyone have any idea what's going on here?
I don't have a stand mixer, just a handheld electric. But I've read varying opinions on whether or not that matters.
Here's what I've tried:
Using fresh eggs (farmer's market!)
Using old eggs
Room temp whites
Adding cream of tartar
whipping slow then speeding up
whipping for a REALLY LONG TIME (15min+) - how long should it take?
SQUEAKY CLEAN METAL BOWL
SQUEAKY CLEAN GLASS BOWL
No yolks in the whites AT ALL (although Kenji Lopez says that a few drops won't affect anything)
Making when it's bone dry outside
I can't ever get to stiff peaks. At best it's the soft peaks. What's going on?
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