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If your kitchen is humid this will affect your meringues, also if there is thunder in the atmosphere that can make your meringues flop.
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My mother used to say if you are making it for family it will come out great, when making it for guests it is not likely going to be very pretty but just as good.
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Be sure to take meringue to the crust, even slightly on it to keep it from shrinking.
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It needs to go on a hot filling. I have a no weep meringue that I use. The curls are not as tall as regular meringue. It will weep if you travel w/it.
http://www.cooks.com/recipe/qz60d8qm...-meringue.html |
Hi Ladies,
I am the KitchenAid Lady on QVC, here is my 2 cents... no plastic, always glass or metal. Before I beat egg whites live on air I wipe down the bowl and beaters with white vinegar on a piece of paper towel so no trace of any oils- even those from your hands as you put in the beater. This link is the perfect explanation for egg whites and the science behind them. http://www.ochef.com/223.htm "Beating Egg Whites into Submission" Hope this helps. Love the wonderful info on this board. Laura Weathers |
Originally Posted by noahscats7
(Post 6737897)
Be sure to take meringue to the crust, even slightly on it to keep it from shrinking.
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Start with a stainless bowl, clean it out with vinegar and salt, dry thouroughly, add 1/4 tsp salt and 1/4 tsp cream of tarter and whip eggwhites until the consistency you are looking for
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My sister makes the best meringues. She beats the whites quite a bit longer than I ever did. She makes sure the mixture touches the crust all the way around--and--bakes it about 15 minutes at 350 degrees. I have always baked mine at a higher temp but hers don't weep and mine do!
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Thank you so much. I will try this next time. I did make my Lemon Meringue squares for my quilting group, with my sad meringue. It tasted great, just didn't look so good. My recipe was 2 egg whites & 1/4 cup sugar. Just those two ingred.
Originally Posted by dwhite138
(Post 6737122)
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.
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Will try this.
Originally Posted by GingerK
(Post 6738920)
My sister makes the best meringues. She beats the whites quite a bit longer than I ever did. She makes sure the mixture touches the crust all the way around--and--bakes it about 15 minutes at 350 degrees. I have always baked mine at a higher temp but hers don't weep and mine do!
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