Meringue

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DebbieAtug

Meringue

I make some meringues today but they did not turn out good. The mixture for the first lot only just held the piping pattern the rest did not and kinds blobbed out. Then when they seemed to be cooked they were all squidgy inside, more squidgy than marshmellows. If I had cooked them for longer they would have burnt so what can I do to stop the squidgyness and why did they go sloppy afterwards. Please help.

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Lindsey, Food Editor

Meringue

Hello again,

It sounds like you have over whisked the egg whites and stretched that bubbles so they have collapsed.

This link takes you to Delia’s advice on meringues.

http://www.deliaonline.com/how-to-cook/eggs/how-to-make-meringues.html

Best wishes

Lindsey

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Tompeters

Meringue

If you ever get that problem again (it happens) it makes a good Eton Mess for dessert.

 
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