meringue questions & recipe (includes microwave version)

Bossyboots

I always add cream of tartar as it does give better results.

I agree about making the current mix into a swiss roll.

furndire

Is it a myth that if there is the slightest bit of grease in the bowl they won't whisk? Also, doesn't it depend a lot on the freshness of the eggs? Seem to think I have read both these points somewhere before.

Bossyboots

furndire wrote:

Is it a myth that if there is the slightest bit of grease in the bowl they won't whisk? Also, doesn't it depend a lot on the freshness of the eggs? Seem to think I have read both these points somewhere before.

No that is not a myth. The bowl and all utensils must be spotlessly clean and dry.

Stale eggs are too watery so it is better to use fresh eggs.

You also get far more volume out of eggs that are at room temperature than ones that have been taken from the fridge.

You must also make sure that not even the tiniest piece of yolk goes in the white during separation.

Lillibet_2

Bossyboots wrote:

No that is not a myth. The bowl and all utensils must be spotlessly clean and dry.

Stale eggs are too watery so it is better to use fresh eggs.

You also get far more volume out of eggs that are at room temperature than ones that have been taken from the fridge.

You must also make sure that not even the tiniest piece of yolk goes in the white during separation.

I come from a family of chefs who all swear by using stale eggs as you get more volume...so much so that my mums buys them 2 wekes before she needs them!
Agree with asll your other points though!

:rolleyes:;)

miss_pink_4

had the same problem, i work in a school for special needs kids and thought we,d give meringues a go, "sounds easy" we all said. Complete mistake we whisked for about half an hour and got nowhere. Would it be that we were using supermarket value eggs? We did follow the recipe by the book, mind you the kids loved the electric mixing so were,nt to bother what the outcome was!

Penelope_Penguin

furndire wrote:

Is it a myth that if there is the slightest bit of grease in the bowl they won't whisk? Also, doesn't it depend a lot on the freshness of the eggs? Seem to think I have read both these points somewhere before.

Well, for what it's worth, I could never make a decent meringue until I got my own hens (they didn't puff up and wept in the oven). I now use the freshest that I have, and they work perfectly now!

Also, I use caster sugar and add it over 10 mins, continuing to whisk all the time.

Penny. x

Fishcake_Random

well i have had another attempt and...... they are perfect. even better than the shops!!!! and i have a swiss roll to boot.
in fact my oh wants me to whip up some more because theres only 2 left.

thank you guys!!!!!

regards
fishcake

NekoZombie

Hiya - just adding my two - penneth worth. Meringues can be very difficult to make in damp weather! Sounds like an old wives tale, but I know this is true from experience!

Otherwise, follow the other posters advice. Make sure everything is scrupulously clean, and semi whip the egg white before adding sugar.

janb5

miss_pink wrote:

had the same problem, i work in a school for special needs kids and thought we,d give meringues a go, "sounds easy" we all said. Complete mistake we whisked for about half an hour and got nowhere. Would it be that we were using supermarket value eggs? We did follow the recipe by the book, mind you the kids loved the electric mixing so were,nt to bother what the outcome was!

I really dont think it matters a jot whether you use supermarket value eggs and I dont think it matters what the weather is like either. How would chefs make them- they couldnt say- nah the weather isnt good today!

Well done for sorting out your meringues Fishcake_Random

D&DD

Am I the only lazy person who makes them in the microwave lol

Ingredients
1 large egg, white only
255g/9oz icing sugar, sifted
double cream, for serving



Method
1. Mix the egg white and icing sugar in a medium bowl until it forms a fudge-like dough.
2. Divide the mixture into nine and roll each portion into a ball.
3. Place three balls at a time on to a piece of non-stick paper on a microwave-proof plate.
4. Microwave on high for one minute 50 seconds.
5. Remove and set aside to set.
6. Once the meringues have hardened, remove and repeat step 3 twice more.
7. Serve piled up and drizzled with cream.