Meringue Problems: Fix Common Issues with Egg Whites and Sugar

When you're whipping up meringue, a light, airy mixture made from egg whites and sugar, often used in pies, cakes, and cookies. Also known as whipped egg white foam, it’s one of the most finicky things in baking—yet so rewarding when it works. You’ve probably been there: you beat those egg whites until your arm aches, add sugar, and then—poof—it deflates, turns grainy, or won’t hold peaks. It’s not you. It’s usually one of five simple mistakes.

Egg whites, the clear liquid from cracked eggs, the base of all meringue need to be fresh and free of even a drop of yolk. Yolk has fat, and fat kills foam. Cold eggs are harder to whip, but room temperature whites whip faster and higher. A clean, dry bowl matters too—any grease or moisture will stop the proteins from bonding properly. If your meringue won’t stiffen, check your tools first. Then, make sure your sugar is fine-grained. Granulated sugar dissolves slowly and can leave grit. Superfine sugar or a pinch of cream of tartar helps stabilize the foam and keeps it smooth.

Overwhipping, when egg whites go past stiff peaks and start to look dry or clumpy is another silent killer. It doesn’t mean you whipped too long—it means you whipped too hard. Once the structure breaks, the air escapes, and your meringue turns grainy or weeps liquid. Stop when the peaks stand straight up, not when they curl over. And don’t add sugar all at once. Sprinkle it in slowly, a tablespoon at a time, while the mixer runs. This lets it dissolve fully and gives you a glossy, stable finish.

Humidity is the hidden enemy. If it’s rainy or damp outside, your meringue might not dry out right. That’s why pavlovas crack or chewy meringues turn sticky. Bake them low and slow—200°F for over an hour—and turn off the oven to let them cool inside. That’s how professionals keep them crisp. If your meringue collapses after baking, it’s often because it cooled too fast. Let it rest in the oven. Patience isn’t optional here.

You’ll find posts here that break down exactly what went wrong with your last batch—why your meringue turned chewy, how to tell if it’s undercooked, and why some recipes call for vinegar or cornstarch. We’ll show you how to fix runny meringue without starting over, how to save a batch that’s already overbeaten, and what to do when your topping slides right off the pie. No fluff. No theory. Just what works, tested in real kitchens, by people who’ve been there too.