How do I incorporate dry ingredients into a meringue without deflating it? I try the folding method and I still feel like I knock all the air out.
>>21886605dumb frognigger
>>21886605add it with the sugar and cream of tartar while you're working the air into it
>>21886605Add the dry ingredients to the egg whites before you whip them, and use cream of tartar to help stiffen the meringue.
>>21886620>cream of tartar while you're working the air into itair of fartar*
>>21886605just try your best man you'll be ok
>>21886620>>21886621Does adding the dry ingredients early not interfere with inflating the meringue?>>21886626I tried, the cookies didn't turn out right but they still tasted ok.
>>21886605Could the “slurry” method work? Maybe take out a little white, mix it with the dry, and incorporate that deflated paste back into the main whipped egg whites
>>21886605What exactly are you trying to add? Have you watched videos of proper folding technique?
>>21886605don't fold it with your electric egg beater, for starters
>>21886626This seems like the worst version of being supportive kekI mean yeah OP wasn’t going to die or anything but he still wanted his meringue to turn out
>>21887223Well the answer is learn to fold correctly. The other advice here is dogshit.OP, why are you adding? Some additions are trickier than others (e.g. cocoa, which has fat, which messes with the meringue)
>>21886605small amount first, cutting, and then folding, cutting, then folding, then incorporate the rest.
>>21886605the air is the dry ingredient.by adding other things you're replacing dry.the wet:dry ratio will stay the same.
