meringue questions & recipe (includes microwave version)

mamashaz

Mmm, some say yes and some say no - I guess I will just have to have a trial run and see how it goes.

Thanks for all the replies,

Mamashaz

mrcow

I've got this overwhilming urge to make some meringues now


:easter:

zippychick

right, i have eggs sugar . only brown chippy vinegar, cornflour, baking soda, bicarb, all sorts of flours. How can i make a lovely pavalova? Not seen a recipe here I have everything for.....

Edit, Delia it is then.

zippychick

So i made my own recipe up. could be a disaster. Measured eggs and did sugar as she asks. ADded vinegar nly the lid flew off and er well, i dont think it tastes like vinegar. It looks pretty though, it's the shape of a flower. Oh and i added a pinch of salt but no vanilla...... Hmmm could be awful indeed.:cool::o
I dont want to serve my family vinegar flavoured pie!:eek::o I would never hear the end of it.

busiscoming2

Made meringues for the first time today, used a Delia recipie which said 1 large egg white to 2oz of caster sugar. Made it fine cooked for an hour on gas 1 as stated, left in oven to cool. Have taken them out and although they are on baking parchment they are stuck with a sticky liquid oozing from the bottom of them.

Any ideas where I went wrong? I have a feeling they may have needed a bit longer to cook, but they looked ok.

[Deleted User]

I think that meringues are inclined to weep if the sugar is added too fast when you are making them. Try adding the sugar very slowly one teaspoonful at time and make sure you whisk between additions.

thriftlady_2

1 white to 2oz sugar is the standard meringue recipe. This sometimes happens but it really doesn't matter and won't affect the deliciouness of the meringues. I like mine to be a bit sticky and chewy I might make some for Easter Sunday lunch, thanks for the reminder!

wssla00

It could also be that they aren't fully cooked yet. I would pop them back in the oven for a few mins they should lift off easily off the paper

zippychick

Hi Busiscoming2:hello:

I'll merge this thread later with the existing thread called "Help with meringues" . There is various recipes and techniques covered in that thread which also may help you.

Good luck with them :j

Zip

Amanda65

Hello to all you clever cooks :beer:

I am catering for a family party at the weekend for 44 guests and am making 5 desserts, one of which is a pavlova. If I make the meringue on Thursday evening, and fill it with the cream and fruit on Saturday morning, will it be OK ? Where shall I keep it in the interim?

Thanks