Did I overbeat my egg whites?

I just made semifreddo and the recipe I used is basically italian meringue (made with hot syrup/softball sugar) folded into a loose ganache. I looked away when I initially beat my egg whites and they basically beat to hard peaks/looked like a cloud when I stopped them. The resulting meringue (after adding the syrup) was a little grainy and didn't have the texture I was looking for. Did I overbeat the whites or should I have kept beating after adding the syrup?

submitted by /u/fiiields
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