To determine if meringue has been overbeaten, look for signs of separation in the mixture. The egg whites should be glossy and stiff peaks should form when the beaters are removed. If the mixture has become grainy and starts to separate, it has been overbeaten. To prevent overbeating, use a low speed setting on your mixer and stop once the desired consistency is reached.

What happens if you beat meringue too much?

If you beat meringue too much, the egg whites can become dry and grainy. This can happen if the whites are overbeaten or if they are exposed to too much heat. To avoid this, it is important to use the correct temperature when beating the egg whites and to stop as soon as soft peaks form. If the meringue appears grainy, it is best to discard it and start over.

How do I know if I Overbeat my meringue?

To tell if you have overbeaten your meringue, you should look at the texture and appearance of the meringue. If the meringue is dry, stiff, and glossy, then it has been overbeaten. Overbeaten meringue will have stiff white peaks that don’t droop or move when the bowl is tipped. Additionally, overbeaten meringue will have a slightly grainy texture. If you find that your meringue is overbeaten, you can add a small amount of sugar or cornstarch to help make it smoother.