why meringue won't rise high like angel cake?

Answer 1

Meringue isn't like an angel food cake, because it doesn't have any ingredients in it that will cause it to rise like yeast.  You can increase the volume of meringue by adding a little (very little) cream of tartar when you're whipping it.  Don't add much or it will have a bitter taste. 

Answer 2

When you've whipped it, piled it on your 'pie' as high as you can, it will just brown in the oven it does not rise anymore than that.

Answer 3

an angel food cake actually climbs up the sides of the pan which is why you cannot grease it and cannot have any fat in the mixing bowl, egg beaters, etc when making angel food cake.

Answer 4

A few reasons:

1) you got fat in the whites

2) they're too cold

3) not enough sugar

4) not beaten long enough

5) it's too humid

Adding some acid can help. Salt, vinegar, lemon juice, or cream of tartar.

Answer 5

It would but...

Usually when making an Angel Food Cake you use  a dozen egg whites and when making a meringue you might use 2 or 3 a lot of difference in the volume between the two. If you used the same number of whites for the meringue I think you would find it is about the same. 

Answer 6

What about it? You're supposed to ask a question.

Answer 7

no yeast or flour

Answer 8

All of the air the egg white can contain is whipped into the meringue before baking.There's no moisture to steam and lift the meringue.