I am going to have a mental breakdown over meringue

1/2 cup of egg whites and 1tsp cream of tartar. The egg whites are room temperature. I washed, dried, and then rinsed the mixer and bowl with vinegar and dried again. I can’t get them to stiffen. I’ve tried a kitchen aid, a hand mixer, and an immersion blender 😩
I have spent hours trying this. I’ve started over several times

This page is a permanent link to the reply below and its nested replies. See all post replies »

HiFiRaver · 18-21, M

I’m glad you solved it. I had a baking meltdown once when I was trying to make persimmon bread and it just wouldn’t rise or bake in the middle; it was still liquid in the center no matter what I did. It was driving me crazy. Apparently I just added too much persimmon pulp and there was nothing I could’ve done. I had to throw it out :(

Next year I made it again and it turned out perfectly because I measured the amount of pulp exactly.