meringue questions & recipe (includes microwave version)

Penelope_Penguin

Amanda65 wrote: »

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

I'd put it into an airtight tin and it'll be fine until you want to assemble, which I'd do as late as possible

Penny. x

moneygoround

Make it in advance and pop it in the freezer. It won't so much freeze as just chill it, but it will keep it lovely and fresh and crisp and will take barely any time to defrost.

Churchmouse

I'm no expert with meringue, but one of my bestest friends is She'll make meringue nests etc up to a week in advance and store the dry meringue in an airtight container. Fill with cream and fruit as late as possible. When you think about it, it only takes a couple of minutes to assemble the finished article. You can whip the cream in the morning and store in the fridge.

Little_Vics

Argh - they've stuck to the baking parchment and are breaking apart when they come off. Any top tips? REALLY need them to be perfect.

Little_Vics

little bump in case anyone can help...

jackieglasgow

Hot sharp palette knife on a completely flat surface should do the trick.

and in future use one of those magic liner things, they are fab for meringues, mine just slip right off them.

an1179

Put them onto rice paper

teflon baking sheets are good home bargain etc nothing sticks to these

Little_Vics

thanks - I've got time to do them again if it doesn't work. Just could have done without this today!

celyn90

Are they still warm? you could try leaving them until they are completely cold and they should harden up a bit. Or maybe stick them back in the oven on a really low heat for a little bit. If they are sticky on the bottom, they might not be cooked through. Laying the baking parchment directly on the oven slats (not on a tray) might help with this - so the bottoms are less insulated.

For macarons, I lift the paper up as they come out of the oven and spray the underside of the paper with a *really* fine mist of water, then they slide off. Not sure if it would work with merginue though as I've never tried, and I'm not sure I'd risk if it you need them to be perfect. You'd need to be really careful as they will collapse if they get too wet (macarons do!). best of luck, cel x

Little_Vics

unfortunately not, they've ended up in the bin. Choc brownies instead!