meringue questions & recipe (includes microwave version)

overdrawn

hi i have 4 egg whites left over,does anyone know how to make meringues??

kiwichick

Meringues

2 egg whites
1/2 cup caster sugar

Beat egg whites until stiff but not dry. Add half the sugar and beat well. Repeat with remaining sugar. Pipe or spoon small amounts of mixture onto a greased oven tray. Bake at 120 degrees C for 1-1.5 hours or until the meringues are dry but not brown. Cool and serve.

Really yummy sandwiched together with whipped cream.

comping_cat

4 egg whites, 6oz caster sugar, pinch salt. Put whites and salt into a bowl, whisk until whites are light and fluffy. Add sugar slowly until mixture is thick and shiny. Drop teaspoon sizes on a baking tray, spaced well apart. cook lowest heat for about 2 hours
Pavlova = 4 egg whites, 10oz caster sugar, 2 teaspoons cornflour, 1 teaspoon white wine vinegar. Whisk egg whites until stiff, add 5oz sugar, a little at a time. Add remaining sugar, cornflour and vinegar and fold in with a metal spoon. Cook on lowest heat for an 1 - 2 hours, turn off, open door and leave to cool.

pavlovs_dog

im told its possible to make them in the microwave...

http://www.google.co.uk/search?hl=en&q=meringue+microwave&meta=



same too for pavlovas:

http://www.google.co.uk/search?hl=en&q=microwave+pavlova&meta=

Fishcake_Random

Hey everyone

i apologise for the atrocious spelling.

I`m trying to make some meranges, i put the egg whites and sugar together and i`ve whisked and whisked it and nothing has happened lol.
any ideas where ive gone wrong or tips??? and what can i do with the yolks ive got left over?

kind regards
fishcake

Bossyboots

You need to whisk the egg whites until they are stiff before you add the sugar.

Fishcake_Random

so have i messed it up completely or can i still save it?

sheng719

Making merangues is very tricky...My mom have taken years of it perfecting it. he trick is to whisk the egg whites until it is soft peak (meaning that when you lift the whisks the pointy ends of the whisked egg whites drops back...) Then gradually add the caster sugar. The sugar should be light sugar such as caster or icing as granulated is a bit heavy and it would not make the egg whites rise/ froth into hard peaks. Whisk until hard peaks but be very careful not to over beat it as it will split. Sometimes my mom adds cream of tartar to it as it helps stabilises the egg whites. Cook in a very low oven setting as it easily burns. Hopefully, you'll have success in doing it....Good luck!!!:p

Fishcake_Random

at the moment i have a puddle of sugar and egg white gloop. if i try long enough will it fluff up or is it time to admit defeat?

janb5

Hi,

First of all you will have to ditch your mixture. Once you get to that stage it cant be rescued.

Here is what you do :

Meringues

2 egg whites
4 oz caster sugar (100 g)
Grated chocolate if liked


Whisk the egg whites until stiff but not dry. This should be done in a large bowl. You`ll know if it is right because you should be able to turn the bowl over without the mixture falling out!

Add the sugar a teaspoonful at a time which helps to keep the mixture stiff, until all the mixture is incorporated.

If you like you could add grated chocolate which you fold in really gently so you don`t lose the air. This you do with a large metal spoon.

Line a baking tin with non stick parchment papaer. Spoon approx 16 small meringues onto the baking sheet.

Bake at 110C (225F, mark 4 for about 1.75 hours until firm and crisp. Peel off paper and cool on a wire rack.

These are very yummy if sandwiched with creme fraiche which saves whipping cream!

Hope this helps and good luck!

troll35

Personally I wouldn't bin the egg/sugar misture. I would add back in the egg yolks and some flour to make swiss roll. You will have added quite a bit of air to the mix even though it hasn't peaked so it should turn out ok.
My bero book says 2 eggs (medium) to 3oz caster sugar and 3 oz SR flour.

It would be a shame to waste it.