Egg whites fine until added sugar

[lauraj]

I know there's heaps on egg whites here so sorry for more. I never have problems beating egg whites on their own, it's always about 1.5 to 2 min to beat on speed 4, 50 degrees. It's when I start adding sugar that it starts to turn to liquid again. I have tried turning down to speed 2 for sugar and have tried 3 and I've also tried leaving at 4. Do I keep heat on when adding sugar? I don't think I'm adding too fast but as a guide for 2 whites and 75g sugar, how long should it take to add? Any other tips? Am considering trying adding sugar from beginning before it's firm but don't see how it would work.

[Nay-nay]

Maybe Bron's advice will help??   

[lauraj]

Thanks, just tried her way of beating whites in tmx then folding in sugar by hand. It worked really well. Actually it seems to have by consistency but I haven't tasted yet to see if sugar was call incorporated well. Texture was not as firm as before sugar but not at all runny. I was able to shape it.

I'd still like ideas about doing it all in tmx if anyone has any. I guess you could scrape sides down and add sugar slowly on speed 1.