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.

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.

Very fresh eggs help, as does a perfectly clean bowl and beaters.

My step mum makes Pavlova and adds a bit of vinegar to the egg whites.

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.

Wow...great advice, as usual, regarding meringue

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.

Use a metal mixing bowl. I was also informed of the cream of tartar. the amount of humidity in the day makes a difference.

yes, the use of cream of tartar and room temp eggs help.

the only thing I would add to psychonurse's directions is that both bowel and mixer/whisk must be very clean; no trace of any kind of oil or fat on them.
Room temperature eggs is important,as is the cream of tartar.

If your kitchen is humid this will affect your meringues, also if there is thunder in the atmosphere that can make your meringues flop.

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.

Be sure to take meringue to the crust, even slightly on it to keep it from shrinking.

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

I second this and this It needs to go on a hot filling.

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

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!

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.

Will try this.

I use powdered sugar when I whip cream would that work in meringue?

This is a fool proof recipe. Wish I'd had it 40 years ago. Now my meringue is always perfect.

Mile High Meringue
1 tablespoon cornstarch
6 tablespoons sugar
1/2 cup water

3 egg whites
pinch of cream of tartar

Put first 3 ingredients in a 2 cup measure. Microwave for 1 or 2 minutes until clear. Beat egg whites and cream of tartar until soft peaks form. Pour the sugar-cornstarch mixture slowly over the egg whites. Finish beating the egg whites for 8 minutes, but on medium speed. Put on top of pie and brown until light brown at 350.

I checked online and there are some recipes for the meringue that calls for water and cornstarch and cook on the stove then let it cool. Then beat egg whites and sugar till it is whipped into peaks. Then add the cooled cornstarch mixture in and continue mixing. I do not know the true ingredients but you can google "Problem with meringue pulls from crust. The pie and filling must be hot and when the meringue is ready spread to the crust and seal . One location said to spread the meringue to the crust and cover about half of the crust.