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2
votes
1answer
71 views

How to consistently get golden beads on meringue topping?

Sometimes, golden beads form on my cheesecake with meringue topping. I very much like this effect, but I can't get it to appear consistently. Can anyone give advice as to what to pay attention to?
0
votes
1answer
65 views

Freezing a meringue?

Can a meringue ever be frozen? I want to make a meringue topped dessert for Easter and don't want to leave my guests while I add the meringue and torch it. Ideas?
1
vote
2answers
150 views

Giant meringue French pastry - what are these called?

A few months ago we were visiting Paris, and in Montmartre, there were several pastry shoppes with large meringues. And by large, I mean the size of someone's head, or an American football. They were ...
2
votes
2answers
50 views

Adding Adjuncts to Meringues

I'm planning on making some peppermint meringues tonight but am a little concerned about my recipe. I've successfully made meringues in the past with peppermint extract but this recipe contains ...
1
vote
1answer
1k views

How long can I store a 'naked' Pavlova?

I've recently explored many Pavlova recipes and some of them say its ok to store the pavlova 3-4 day, while others say that one day of storage is already too much. As I've never made a Pavlova, I am ...
6
votes
2answers
1k views

How much acid to use for stabilizing meringue?

After reading up on the proper books, I started adding some acid when beating meringues. At home, I use cream of tartar, but when I am baking at somebody else's kitchen, I am lucky if they have at ...
3
votes
2answers
2k views

How do I make meringue using a whipped cream charger?

What is the method and ingredients for making small hard meringues using a whipped cream charger? How do I combine the ingredients in the charger prior to whipping? Please help - I can't find this ...
6
votes
4answers
22k views

What does meringue powder do in butter cream icing?

I've recently been taking a Wilton cake decorating class. Part of the curriculum includes making our own buttercream icing. Many of Wilton's recipes for buttercream and like icings call for the ...
4
votes
1answer
10k views

Can I cook Meringue on tin foil rather than Baking paper?

I am making meringue's and don't have access to baking paper, would tin foil work or could I just grease the tin itself?
4
votes
2answers
5k views

How to make my meringues less sticky?

I've come a long way making meringues, beginning with brown all-around gooey mounds years ago and reaching stiff, tall and white pretties almost every time nowadays, but there is one thing I cannot ...
3
votes
1answer
367 views

Too big tin for meringue cake recipe. How to solve?

So I have this recipe for a hazelnut meringue cake. It asks for an 18cm tin. However, I only have a 24cm tin. I went to the shop today but they do not have a 18cm tin. So i guess there are several ...
2
votes
1answer
784 views

Meringue seems to fail at piping stage

I tried making meringues for the first time yesterday, using splenda instead of sugar. I didn't have any cream of tartar either. I definitely overbeat them, to the clumpy and a bit runny phase. I ...
11
votes
1answer
3k views

Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids?

Virtually every single egg white recipe will say add some cream of tartar to egg whites to help them whip better because the cream of tartar will lower the pH and make it more stable. But if all it's ...
6
votes
1answer
394 views

Using nuts in pavlova meringue

I want to use ground nuts in a pavlova meringue, but I am having difficulty deciding what cooking technique would be best to use - recipes for meringue with nuts added seem to require a higher heat ...
3
votes
2answers
3k views

Does an acid actually stabilize meringue and if so why?

Is it scientific fact that acid stabilizes meringue or is this a fallacy? If so does anyone know actually why and are there any other substances that do this well also?
1
vote
1answer
448 views

Why does my soufflé collapse in the oven?

I have now tried to make Bobby Flay's blackberry souffle twice, and both times, after initially rising beautifully, it collapsed completely while still in the oven. The results were inedible. Does ...
1
vote
2answers
2k views

Saving a pavlova that didn't form a crust

I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do with the humidity? (It did rain here today ...
0
votes
1answer
454 views

When should I add melted chocolate to reduced sugar meringue?

I'd like to know when melted chocolate should be added to reduced sugar meringue, and what will the end result be. Will the meringue stiffen up like cooled chocolate, or will it be light and fluffy?
1
vote
1answer
7k views

How to minimise sugar in meringue

My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sugar the meringue won't work right. What ...
4
votes
2answers
2k views

Factors affecting meringue crispness

I've read the other questions on meringue but didn't find the answer I'm looking for. When making meringue, there are basically three types that form: Crisp shells will a uniform texture throughout. ...
5
votes
3answers
6k views

Why do my egg whites separate after whipping?

Every time I try to whip egg whites, I seem to end up with the same problem. After a good bit of strenuous beating with the whisk, the egg whites finally reach the "firm peak" stage. I then go grab ...
6
votes
2answers
969 views

How can I get Italian meringue to thicken?

I tried to make italian meringue and it was all going well until the meringue, (with the sugar syrup added), just didn't thicken and turned into 'royal icing'. Next time, how do I make it and what can ...
3
votes
5answers
35k views

What is the best way to making a great pavlova base?

What is the best way to making a great pavlova base?
3
votes
1answer
1k views

What is meringue powder?

I've got a recipe that asks for meringue powder and I have no idea what it is. So my question is what is meringue powder and what purpose does it serve in recipes?
4
votes
3answers
1k views

Egg temperature for meringue

All the experts insist that a meringue must be made with room-temperature eggs. Why? I ask because my experience runs completely opposite, at least when it comes to flourless/nut-based desserts where ...
8
votes
3answers
4k views

How are savoury meringues made?

I've come across occasionally mentions of savoury meringues with flavours such as beetroot. How are these made? What is used as a substitute for the sugar?
5
votes
2answers
3k views

How do I keep meringue from “weeping”?

Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
4
votes
3answers
3k views

Making my meringues form peaks

Last week I made a meringue icing for my cupcakes and had problems making my meringue form peaks. This makes me ask what are some of your tips/tricks? What do you do or add to your egg white mixture ...
11
votes
4answers
4k views

How can I keep meringue pie-topping from falling?

Nothin' better on a hot summer afternoon than a slice of cold pie... And nothin' says "summer" like a great big fluffy meringue topping over that slab of rhubarb/lemon/banana custard. Unfortunately, ...