Yes. ANY yolk will ruin a meringue and you can’t just scoop it out, you will need to start over.
Anon-567890
Totally
Quirky_Nobody
If you’re actually making a meringue type thing then yes. Versus something like a white cake that just calls for egg whites. Fat interferes with whipping egg whites.
Since no one has said this yet, if I need egg whites specifically for meringues, I do not ever crack the egg directly into the main bowl of egg whites. You want 3 bowls (or whatever container you’re using): one for egg yolks, one to put the egg white from your current egg in, and one where you put all the egg whites in when they are ready, if that makes sense. That way if one egg white gets some yolk in it you can throw it away or save it to do whatever with like scrambled eggs or whatever.
sophiekittybone
Put them with the yolks and have scrambled eggs later. Start over…
blue-and-bluer
You already got your answer but just a suggestion for next time, I always separate my eggs individually into a small cup before I combine them into a big bowl. So like crack the first egg and separate it over a bowl, when that successful I put it in the big bowl. Repeat until I have all my whites. That way if a yolk splits, I’m not out an entire giant bowl of whites — I just toss that one egg and get another one (or save it for a scramble later).
Any_March_9765
whip it and find out. my experience is that power is EVERYTHING. I’ve done cold, accidental water drop, no acid etc, if you have a 600W it’s going to meringue. On the flip side, I’ve tried EVERYTHING you are supposed to, room temp, acid, humidity blah blah, with a smaller handheld, NEVER succeeded. EVER. Until I got a 600W mixer
Add the yolks back and make a big ass omelette lol
Western-Corner-431
Yes, if you have one drop of yolk in the whites, they will not whip to peaks
Own-Ad-573
Been there but way less yolk and my meringue didnt get as floofy as I liked. Any kind if fat will ruin your meringue.
Icy_Cat4821
I don’t know anything about meringue, but scrolling through at first I read this as “will this amount of yolk ruin a marriage” and wondered what kind of marriage this could be 😂 good luck making meringue!
lucifersmother
I know everyone says even a small drop of yolk will ruin meringue, but I’ve done it before and it’s turned out fine. Especially if there is a stabilizer in it. And if you’re just whipping up whites to fold into cake batter, as opposed to making an actual meringue dessert you’ll be good.
SarcasticFungus2468
Here is what you need to understand: EGGS ARE PETTY LITTLE BITCHEZ.
Deprived of the opportunity to become chickens, destined to become dinner, eggs live their brief oocytic existence in the fridge with only one goal: to fuck up everything you make with them.
They dream of the day you try to make a stiff-peak meringue. They hope and pray you will say to yourself, “Just one more minute whipping them at top speed should be fine.” It will not be fine, and the eggs know it.
They hope you will forget to leave them on the counter until they come to room temperature. They pray you will miss that little bit of shell.
And of course they pray that when you’re trying to separate them, the yolks do exactly what they did to you and that you ask exactly what you’re asking now.
Right now, OP, your eggs are silently, maliciously grinning somewhere in the depths of their fussy proteinaceous souls, praying you’ll say, “Oh, it can’t make much of a difference, can it?”
Spoiler: it can. And the eggs know it.
TooObsessedWithOtoge
Yes, please always crack your eggs into a separate bowl before adding to the big bowl! A teensy bit is fine with cream of tartar or lemon but that’s a lot and it is dispersed I thoroughly dish soap my hands to get oil off before separating eggs, meringue is sensitive!
It’s possible to aerate whole eggs if you beat after warming whole beaten eggs over a bain marie! Genoise is made that way.
rxjen
I initially read that as marriage and was like “if it’s gotten to this point, I think you know”
marcusrizaulait
Indeed it will.
WorldsDeadliestCat
Yes ):
borapastry
yes… the smallest amount of fat on/in anything used to make a meringue is going to ruin it and not whip up at all
you and do your best to fish it out with the egg shell but god speed
No-Bird-6118
reading as someone who’s failed at baking multiple times.. i thought everyone was being sarcastic until i kept scrolling and scrolling and scrolling and scrolling and i’m still scrolling
lovesloki
I made meringue for a lemon meringue cheesecake the other day. I had to whisper sweet nothings in the general direction of the bowl, and avert my eyes while whipping. It’s the only way to appease the egg lords.
introvert1959
YES!
Possible_Corgi733
Yep!
SpooksmaGoops
An atom of yolk is enough to ruin your meringue.
BlueGalangal
Yes. Even a dot is enough.
AimlessAimes
100%… that’s why it’s ALWAYS better to separate your eggs over a different bowl before adding to you mixing bowl. Plus you avoid things like the “red dotted yolk”, aka a fertilized egg… 🤢 as well as losing any shells in the cover of flour or sugar. 😊
failika
Yes
Vovolox
Yes. ANY amount of yolk will ruin the meringue.
Carter467
Read this while half asleep and thought it said “Will this amount of yolk ruin a marriage”
31 Comments
Yes
Yes. ANY yolk will ruin a meringue and you can’t just scoop it out, you will need to start over.
Totally
If you’re actually making a meringue type thing then yes. Versus something like a white cake that just calls for egg whites. Fat interferes with whipping egg whites.
Since no one has said this yet, if I need egg whites specifically for meringues, I do not ever crack the egg directly into the main bowl of egg whites. You want 3 bowls (or whatever container you’re using): one for egg yolks, one to put the egg white from your current egg in, and one where you put all the egg whites in when they are ready, if that makes sense. That way if one egg white gets some yolk in it you can throw it away or save it to do whatever with like scrambled eggs or whatever.
Put them with the yolks and have scrambled eggs later. Start over…
You already got your answer but just a suggestion for next time, I always separate my eggs individually into a small cup before I combine them into a big bowl. So like crack the first egg and separate it over a bowl, when that successful I put it in the big bowl. Repeat until I have all my whites. That way if a yolk splits, I’m not out an entire giant bowl of whites — I just toss that one egg and get another one (or save it for a scramble later).
whip it and find out. my experience is that power is EVERYTHING. I’ve done cold, accidental water drop, no acid etc, if you have a 600W it’s going to meringue. On the flip side, I’ve tried EVERYTHING you are supposed to, room temp, acid, humidity blah blah, with a smaller handheld, NEVER succeeded. EVER. Until I got a 600W mixer
Any amount of yolk ruins the merengue . Period
Yes, I know from experience 😵💫
Serious Eats has a fun [article](https://www.seriouseats.com/is-it-true-not-to-get-yolk-in-egg-whites) about it. And being a baker with like 15 years experience or so… I agree with it. A drop wont hurt, the amount you got? The bowl will combust.
Yes.
Add the yolks back and make a big ass omelette lol
Yes, if you have one drop of yolk in the whites, they will not whip to peaks
Been there but way less yolk and my meringue didnt get as floofy as I liked. Any kind if fat will ruin your meringue.
I don’t know anything about meringue, but scrolling through at first I read this as “will this amount of yolk ruin a marriage” and wondered what kind of marriage this could be 😂 good luck making meringue!
I know everyone says even a small drop of yolk will ruin meringue, but I’ve done it before and it’s turned out fine. Especially if there is a stabilizer in it. And if you’re just whipping up whites to fold into cake batter, as opposed to making an actual meringue dessert you’ll be good.
Here is what you need to understand: EGGS ARE PETTY LITTLE BITCHEZ.
Deprived of the opportunity to become chickens, destined to become dinner, eggs live their brief oocytic existence in the fridge with only one goal: to fuck up everything you make with them.
They dream of the day you try to make a stiff-peak meringue. They hope and pray you will say to yourself, “Just one more minute whipping them at top speed should be fine.” It will not be fine, and the eggs know it.
They hope you will forget to leave them on the counter until they come to room temperature. They pray you will miss that little bit of shell.
And of course they pray that when you’re trying to separate them, the yolks do exactly what they did to you and that you ask exactly what you’re asking now.
Right now, OP, your eggs are silently, maliciously grinning somewhere in the depths of their fussy proteinaceous souls, praying you’ll say, “Oh, it can’t make much of a difference, can it?”
Spoiler: it can. And the eggs know it.
Yes, please always crack your eggs into a separate bowl before adding to the big bowl! A teensy bit is fine with cream of tartar or lemon but that’s a lot and it is dispersed I thoroughly dish soap my hands to get oil off before separating eggs, meringue is sensitive!
It’s possible to aerate whole eggs if you beat after warming whole beaten eggs over a bain marie! Genoise is made that way.
I initially read that as marriage and was like “if it’s gotten to this point, I think you know”
Indeed it will.
Yes ):
yes… the smallest amount of fat on/in anything used to make a meringue is going to ruin it and not whip up at all
you and do your best to fish it out with the egg shell but god speed
reading as someone who’s failed at baking multiple times.. i thought everyone was being sarcastic until i kept scrolling and scrolling and scrolling and scrolling and i’m still scrolling
I made meringue for a lemon meringue cheesecake the other day. I had to whisper sweet nothings in the general direction of the bowl, and avert my eyes while whipping. It’s the only way to appease the egg lords.
YES!
Yep!
An atom of yolk is enough to ruin your meringue.
Yes. Even a dot is enough.
100%… that’s why it’s ALWAYS better to separate your eggs over a different bowl before adding to you mixing bowl. Plus you avoid things like the “red dotted yolk”, aka a fertilized egg… 🤢 as well as losing any shells in the cover of flour or sugar. 😊
Yes
Yes. ANY amount of yolk will ruin the meringue.
Read this while half asleep and thought it said “Will this amount of yolk ruin a marriage”