meringue questions & recipe (includes microwave version)

jackieglasgow

The point to cooking meringues is to dry them out without cooking the sugar, if it has gone brown, the sugar has started to caramelise. They will still taste OK, but I would say that your oven has still been too hot. I cook mine at about 80-90 degrees and then after the appropriate time, turn the oven off and let them cool overnight inside. The recipe I use states 110 degrees but in my oven that is too warm and the sugar caramelises. Check the instructions for your oven and see if they suggest a temp or function particularly for meringues (if you don't have them, check online)

Emmala

Thanks jackieglasgow, I'll have a look at the manual. My DH did say (from a safe distance!!) that it's the middle of summer so the oven might have been too hot......lucky guess tho, as he didn't mention caramelising!!! x

mamamags

Try using golden caster sugar for a lovely toffee taste. Does make them go quite golden in colour but it's how we prefer them now. A cool oven is the way to go and I too leave them in overnight - oven off, door slightly open. I'm sure I read somewhere that a tiny drop of white vinegar will keep meringues white. HTH

zippychick

the important question - how do they taste?!?! Ill merge this with our meringue thread later

Zip

Emmala

zippychick wrote: »

the important question - how do they taste?!?! Ill merge this with our meringue thread later

Zip

I made a second meringue this morning, which was whiter but not quite cooked and stuck to the parchment, so went with yesterday's attempt.....it was LOVELY!!!! I made a peach melba pavlova, and it was yummy!!!

I did look in my cooker manual, and it said to do meringue on 'slow'....I'd used GM 2, as the recipe said to, so that's probably why. But hey, it passed the taste test which I guess is all that matters!!!!

zippychick

Asbolutely. Im totally jealous! I'd kill for a bit of pavalover now!

Agapanthus

The trick with meringues that keep is to dry them out completely without actuallly browning them. I've heard of people leaving them in the airing cupboard for three days - I've never actually done that myself, but in a warm cupboard I think it could work. The lowest possible oven is the key - then leave them in while it cools down.

I do them on a non-stick sheet. When I think they're done I turn them over. If they're still sticky underneath then I heat them up again to dry out some more. They're good to eat if they're still sticky inside, but then they won't be the crunchy type - and they won't keep.

jackieglasgow

agapanthus I usually make my meringues so that they are chewy inside, but my oven has a Sabbath setting, which is 80 degrees for three days, its a terrible waste of electricity but you have me wondering now, if it would work.

pinksleepybear

Rachel_G wrote: »

I did look in my cooker manual, and it said to do meringue on 'slow'....I'd used GM 2, as the recipe said to, so that's probably why.

I use gas mark 1/2 (that's half not 'one or two'!). The recipe I follow says to use GM 1/4, but my oven doesn't go that low. GM2 sounds too high to me.

I use this recipe, http://www.bbcgoodfood.com/recipes/2445/ultimate-meringue cos Angela Nilsen rocks. I made these last night and used the egg yolks to make her ice-cream too.

Agapanthus

I'd second pinksleepybear - gas mark two sounds too high. Use the lowest setting theat your oven has. Then leave the meringues in for at least twelve hours after you've switched the oven off. Turn them over - if they're still sticky underneath then put the oven on for a bit, then leave them again in a warm oven. And again if necessary. It may take a week, but they'll be fabulous!

Jackieglasgow, it may sound expensive, but to keep the oven that low it's probably only burning for a fraction of the time. It sounds about right for meringues to me - and not expensive at all.

I'm currently on holiday somewhere very hot. I have six egg whites in the fridge and am seriously considering putting some meringue out in the sunshine to dry (under a fly mesh!)