HELp with Meringue
#1
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Join Date: Oct 2008
Location: Van. Island, BC
Posts: 1,420
HELp with Meringue
This is my second attempt this week to make meringue. The second attempt was worse. Years ago I had no problem.Can't get a good volume & it really shrinks. Tastes good but a failure in the looks dept. Any tips or fool proof recipe.
#2
Super Member
Join Date: Nov 2010
Location: Mabank, Texas
Posts: 8,780
To make your meringue hold it's stiffness and stop the egg whites from pulling away or shrinking when it's browned, my Granny taught me to put 1 pinch of cream of tarter for each egg white used. Also, you should never use a plastic bowl when beating the egg whites.
#5
merinque : place metal bowl and beaters in refrigerator to get cold before using
Have egg whites at room temperature. If you forgot to take them out early enough place whole eggs
in warm water
separate egg whites from yolks, in separate bowls or cups. this way if you have a speck of yellow
you only need to discard that egg not all you are using n your recipe. a speck of yolk will cause your merinque failure
a tad of cream of Tartar
Gradually add sugar after you have beat the egg whites a few strokes on medium . continue beating until soft peaks form.
Have egg whites at room temperature. If you forgot to take them out early enough place whole eggs
in warm water
separate egg whites from yolks, in separate bowls or cups. this way if you have a speck of yellow
you only need to discard that egg not all you are using n your recipe. a speck of yolk will cause your merinque failure
a tad of cream of Tartar
Gradually add sugar after you have beat the egg whites a few strokes on medium . continue beating until soft peaks form.
#7
Member
Join Date: Jan 2012
Location: Colorado
Posts: 4
To stabilize the egg whites you need to add 1/4 teaspoon cream of tartar. I beat 4 egg whites with 1/4 teaspoon cream of tartar and 1/2 teaspoon vanilla until the egg whites reach soft peak. Then add 6 tablespoon of sugar a little at a time and continue beating until the egg white become stiff and glossy. Cream of tartar can also be used when making quiche to help keep it light and fluffy.
#8
Power Poster
Join Date: Mar 2013
Location: Corpus Christi, Tx.
Posts: 16,105
Use a metal mixing bowl. I was also informed of the cream of tartar. the amount of humidity in the day makes a difference.
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08-30-2010 05:45 PM