On 7/5/2020 at 7:28 PM, teonzo said:
When you fold egg whites / meringue in a batter then your goal is that the whites have the same consistency of the base batter. If it's so, then it will be much easier and faster to mix them. If the whites are harder then it's more difficult to mix them, because they are hard and give resistance to incorporating the base. So you end up mixing more, thus deflating them. This is a common mistake made by non professionals, because the natural thing to think is "the harder the whites, the most difficult for them to deflate", while the reality is the exact opposite (it's counter-intuitive). So always be careful about the source you are using, in this case youtube: it's full of people that look reliable, but give out bad infos. Always better to look at professional sources, not much for the recipes, but for techniques and explanations.
That's a possibility, it's impossible to say from this far.
Youtube videos are edited. So who knows if what people are showing is the real stuff.
Teo
Just to report back
i used ap flour instead to remove the baking powder in the mix and went to soft peaks. Soft peaks is harder for me to actually distinguish it Looks like there is a long window for soft peaks so I don’t know when to stop hehe. My initial whipping was underwhipped I think because when I mixed the initial 1/3 it started to be runny again. So I whipped the last 2/3 some more to make it just a tad firmer. I added it in and the the whole batter was firmer than my usual runny watery mess so it worked! Thanks teo for the soft peaks tip. It was indeed easier to mix in. I was apprehensive though so I didn’t mix it too much and I had white blobs of meringue in the resulting pancake hehe. But it didn’t flatten out to flapjacks and had more lift.
thanks too jimbo on the tip on baking powder I removed it just to make sure the activation didn’t break my structure. It’s also 1 less ingredient to use.
plus I didn’t weigh the ingredients I just eyeballed it since I just wanted to see if my batter will be a runny mess but it turned out better. More practice to get it perfect but at least I now know where to focus on and that is getting the right meringue whip levels. I think it needs to be around almost firm peaks but not quite so i need to know more visual cues.
teo would you have some tips there? It might be the level of the bow of the peak?
thanks again for helping me trouble shoot
