meringue issues

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meringuelaine

meringue issues

looking for help with my meringue issues
The first time I tried a pavlova it was fab, really fab. Ever since then my meringues have gone into the oven as a disappointingly flat affair; I've followed Delia's advice to the letter and the only problem or inconsistency I can think of is thqt it's hard to judge the moment when I should stop beating the egg whites. I do this by hand (my electric beater is lost) but even so, I've tried all variations of brisk versus longer beating.
I'm getting fed up with all these Eton Messes! Still scrummy...but I want the perfect meringue! Any help out there in foodie land?? Many thanks.
Elaine

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Essex Girl

Meringues

Poor you having to do them by hand! It is possible to over-beat the whites before you start adding the sugar. Perhaps this is what you did last time. Assume you used the same oven shelf, temperature, etc. as when you made the successful pavlova.

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Jannie

Jannie

I have the same problem flat pancakes are the way to discribe my meringues so how does one know when to stop beating before adding the sugar ???

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JamJar aka Chutney Queen

meringues

This isn;t going to help much as I've never had problems. I don't do anything special. Just beat the egg whites until very stiff and then beat in the sugar (castor or I even use granulated) 2-3 tablspoons at a time, until all is very stiff. Don't keep it hanging around (although I have kept some in fridge if I've run out of oven space) but spoon it straight onto bakewell paper and into a very cool oven for a long time. Once ready, I leave mine in turned off oven until completely cold as this stops them cracking.
Unfilled meringues will keep a few weeks in airtight tin.

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Lind

Meringues

Beat until you can hold the bowl over your head without the mixture falling out. When you can do that, you stop beating. It's the best way to check.

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Jim McK

meringues

first
scold all equipment to make sure grease free
if you break the yolk start again.You will never be able to have success if you do not.
Add a tiny ammount of salt and a drop of lemon juice (Never zest).
Whisk till just sarting to foam (goes grey in colour). Next add one third of caster sugar now whisk till just goes white, now the next third, whisk till it peaks, test by putting clean finger into mix, it should stand in a peak for five seconds if not more whisking is required,now fold in the last third of sugar until just incorperated,spoon onto silicone lined baking baking sheet, DO NOT GREASE.
Bake for one hour at 200c. If possible with oven slightly open.
I kow all this as i developed meringues and pavlovas for M&S in 1980!


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Jim McK

meringues

got a bit carried away! 150oc not 200.

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meringuelaine

more meringues

Thanks Essex girl, jannie, jamjar, Lind and Jim McK...thanks for all your advice and tips on meringues! My enthusiasm has returned and I'll be holding bowl-fulls of whipped egg whites over my head as soon as I possibly can!
Your advice was interesting Jim....beating the sugar in gradually with the egg whites rather than getting to the stiff peaks stage before one even thinks of this. I'll try this. Glad you amended the oven temp! The non-greased bit sounds a bit scary... but I will try it..as you say M&S can't be wrong!
Cheerie meringue chums,
Elaine

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Lind

Meringues

Good luck Elaine! Meringue is the food of the Gods,

Lind

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Jim McK

meringues

non grease issue:
you must use silicone paper on the baking sheet (ungreased)! never use greaseproof paper or they will stick. A few other points: remember all ovens are differant so bit of trial and error.
You will find it will help the stability of the mix if you leave the whites in a uncovered bowl in the fridge for 24 hrs as some of the water in the whites will evaporate so the whites will be more concentrated.
to keep the yolks: place them in a cup and cover with cold water to stop skinning over, will keep in the fridge for couple of days,i use 3 yolks to replace one egg in a whisked sponge ,they stabilise the mix, give the cake more flavour/colour and improve the life of the cake due to the fat and lesathin naturally present in the yolks.
Any other baking probs put them on the forum,i am sure Delia and I know the answer!

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Jenny Saxelby

Meringue Issues

Hi Jim McK

I tried your method for meringues and although there was a distinct improvement, the result isn't usable.

The meringues are pure white and nice and dry on the top, but the bases are wet and oozing sugar syrup. I wanted meringue nests so spooned the mixture onto rice paper which has melted away completely.

I can't understand what's going wrong. My mother just throws egg whites and sugar together and has perfect meringues every time.

Any ideas please?

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Welshcookie

Meringues

When the meringues are nearly done I take them off the silicone non-stick sheet and turn them upside down to dry out the bottoms. In fact I push them in a bit so there is plenty of room for the cream.

If I was making nests I would just turn them upside down.

Do this on a low oven temperature. Or turn off the oven and leave until cold.

Pavlova is a different recipe. I assume you are having problems with meringues.

IMO home-made meringues are far superior to shop-bought whatever their faults.

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Queen of Puds

Meringues

Funny, but they're the one thing I can't stand. Just too sweet for me despite a very sweet tooth for everything else. Nasty things.

I don't like candy floss either - same principle I think.

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Linzechris

Meringues.

I never used to like meringues because I found them too sweet too, but I find that when fresh cream is on them, as in pavlova or Eaton Mess, or lemon as in Lemon meringue pie it takes the sweetness away. I couldn't eat merigues by themselves though.
I do seem to be able to make them though and my only advice would be to keep everything grease free and as Welsh Cookie said dry them in the oven.
Perhaps you should look at a few recipes too and see if they differ.

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Michele

meringue issues

I know this is a very old post, but I recently came across a lovely recipe for a hazelnut meringue. Great I thought, for a dinner party with friends. Made the meringue mix (with 6 whites) as per the recipe and it was really loose and sloppy, so spread all over the baking tray. I ended up with two rreally flat discs of meringue. If they had turned out properly, I would have spread cream and summer fruits inbetween the two meringues. Anyway, I decided to ditch them and make one of Delia's pavlova shells. Now this was just fab, I made it on Friday evening and after the hour's cooking, I left it in the turned off oven to cool overnight. Oh, man, it was delicious - layer of cream, then scooped out passion seeds and juice, then raspbos and strawbs, followed by a shaking of icing sugar .... mmmmmmmmmm Even OH who doesn't like meringue that much could not resist a second slice!

 
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