HELp with Meringue
#14
Senior Member
Join Date: Nov 2011
Location: Durand, MI
Posts: 751
It needs to go on a hot filling. I have a no weep meringue that I use. The curls are not as tall as regular meringue. It will weep if you travel w/it.
http://www.cooks.com/recipe/qz60d8qm...-meringue.html
http://www.cooks.com/recipe/qz60d8qm...-meringue.html
#15
Senior Member
Join Date: Jul 2010
Location: Tampa, FL
Posts: 549
Hi Ladies,
I am the KitchenAid Lady on QVC, here is my 2 cents... no plastic, always glass or metal. Before I beat egg whites live on air I wipe down the bowl and beaters with white vinegar on a piece of paper towel so no trace of any oils- even those from your hands as you put in the beater.
This link is the perfect explanation for egg whites and the science behind them. http://www.ochef.com/223.htm
"Beating Egg Whites into Submission" Hope this helps. Love the wonderful info on this board. Laura Weathers
I am the KitchenAid Lady on QVC, here is my 2 cents... no plastic, always glass or metal. Before I beat egg whites live on air I wipe down the bowl and beaters with white vinegar on a piece of paper towel so no trace of any oils- even those from your hands as you put in the beater.
This link is the perfect explanation for egg whites and the science behind them. http://www.ochef.com/223.htm
"Beating Egg Whites into Submission" Hope this helps. Love the wonderful info on this board. Laura Weathers
#18
My sister makes the best meringues. She beats the whites quite a bit longer than I ever did. She makes sure the mixture touches the crust all the way around--and--bakes it about 15 minutes at 350 degrees. I have always baked mine at a higher temp but hers don't weep and mine do!
#19
Super Member
Thread Starter
Join Date: Oct 2008
Location: Van. Island, BC
Posts: 1,420
Thank you so much. I will try this next time. I did make my Lemon Meringue squares for my quilting group, with my sad meringue. It tasted great, just didn't look so good. My recipe was 2 egg whites & 1/4 cup sugar. Just those two ingred.
To stabilize the egg whites you need to add 1/4 teaspoon cream of tartar. I beat 4 egg whites with 1/4 teaspoon cream of tartar and 1/2 teaspoon vanilla until the egg whites reach soft peak. Then add 6 tablespoon of sugar a little at a time and continue beating until the egg white become stiff and glossy. Cream of tartar can also be used when making quiche to help keep it light and fluffy.
#20
Super Member
Thread Starter
Join Date: Oct 2008
Location: Van. Island, BC
Posts: 1,420
Will try this.
My sister makes the best meringues. She beats the whites quite a bit longer than I ever did. She makes sure the mixture touches the crust all the way around--and--bakes it about 15 minutes at 350 degrees. I have always baked mine at a higher temp but hers don't weep and mine do!
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butterflywing
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08-30-2010 05:45 PM