Meringue and macaron
Deflated or flat meringue
3 likely causes, sorted by where the problem lives. Work down the list and change one variable at a time.
Likely causes
- techniqueFat or yolk contamination. Fat destroys egg-white foam.
- techniqueOver-whipped, breaking the foam.
- equipmentGrease on the bowl or whisk.
What to change
- Use a spotless, grease-free bowl.
- Separate the eggs cleanly. A trace of yolk is enough to stop the foam.
- Stop at stiff, glossy peaks.
Read it with the four domains in mind
FormulaThe recipe itself: ratios, quantities, and ingredient choice.
TechniqueWhat you did: mixing, shaping, timing, handling.
EnvironmentThe room: temperature, humidity, altitude, storage.
EquipmentThe gear: oven calibration, pans, mixer, tools.
Adapted from the master symptom matrices in Environmental Variables & Troubleshooting. General sourcing across these tables: Figoni (2011); Gisslen (2016); Corriher (2008); McGee (2004); Modernist Bread (2017); King Arthur Baking technical guides; BAKERpedia.
Other meringue symptoms
Weeping: liquid under the meringue
Beading: syrupy droplets on the surface
Cracked macaron shells
No feet
Hollow shells
Lumpy or grainy meringue
Cookies, Macarons & Petits Fours · Aeration & Mousse Systems · The full troubleshooting method · All 50 symptoms