why does my merangue fall
11-17-2014, 11:34 AM
#14
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Join Date: Apr 2012
Location: Texas
Posts: 2,369
Originally Posted by notmorecraft
Apparently if its damp outside it dan affect meringues setting. One of the British Telly Chefs mentioned this, which means in UK you've no chance lol.
I've successfully made pies with a meringue topping in wet or damp weather, but you can't make divinity candy when it's raining outside. It will never set up!
Not unlike putting a coat of Varathane on stained or refinished wood when it's raining. The finish will remain tacky forever! Ask me how I know.....and I knew better than to do it but did it anyway!
11-17-2014, 11:40 AM
#15
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Join Date: Mar 2013
Location: Corpus Christi, Tx.
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And be careful not to get any yoke in it. Pavlovas and pie meringues are two separate situations.
Originally Posted by Vat
I really don't think you are wanting to dry out your meringue for a pie. Are you sure you beat it into
stiff peaks before applying it to your pie? The meringue has to be really stiff, hold it's shape. After
applying it to the pie, brown in a 350 degrees oven until desired brown color.
stiff peaks before applying it to your pie? The meringue has to be really stiff, hold it's shape. After
applying it to the pie, brown in a 350 degrees oven until desired brown color.
11-17-2014, 12:24 PM
#16
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Join Date: Dec 2011
Location: Horse Country, FL
Posts: 7,341
Originally Posted by notmorecraft
Apparently if its damp outside it dan affect meringues setting. One of the British Telly Chefs mentioned this, which means in UK you've no chance lol.
11-17-2014, 04:00 PM
#17
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Join Date: Feb 2011
Location: Fairfield, OH
Posts: 3,694
I just made a lemon meringue pie. Do you add a little bit of cream of tarter to your meringue? Make sure your bowl is grease free and no yolks get in your whites. Add the sugar slowly and beat well after each addition. Beat the whites long enough but don't over beat. Put the meringue on hot filling and seal it to the edges.
I have made pavlova it is so good. Nice light desert.
I have made pavlova it is so good. Nice light desert.
11-17-2014, 07:15 PM
#19
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Join Date: Jun 2009
Location: Central Illinois
Posts: 2,329
Originally Posted by ladydukes
If anyone wants this recipe, I converted it to ounces, degrees, etc. Just send me a PM. Would this be considered a candy, a cake or what?
11-18-2014, 04:56 AM
#20
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Join Date: Aug 2009
Location: Illinois
Posts: 1,803
You might try this one:
Never Fail Meringue
1 Tbsp corn starch moistened in 2 Tbsp cold water. Stir into 1/2 c boiling water; stir and cook until thick and clear (a few minutes). Cool. Beat 3 egg whites until stiff; gradually add 6 Tbsp sugar, one Tbsp at a time and a few grains of salt. Beat in the cooked and cooled cornstarch mixture and beat until it will stand in peaks. Brown in oven as usual.
Never Fail Meringue
1 Tbsp corn starch moistened in 2 Tbsp cold water. Stir into 1/2 c boiling water; stir and cook until thick and clear (a few minutes). Cool. Beat 3 egg whites until stiff; gradually add 6 Tbsp sugar, one Tbsp at a time and a few grains of salt. Beat in the cooked and cooled cornstarch mixture and beat until it will stand in peaks. Brown in oven as usual.
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