The meringue tag has no wiki summary.
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1answer
2k 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
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1answer
889 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
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2answers
661 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 ...
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5answers
18k views
What is the best way to making a great pavlova base?
What is the best way to making a great pavlova base?
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2answers
764 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 ...
5
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2answers
2k 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 ...
3
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1answer
190 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
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1answer
324 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
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1answer
991 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
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1answer
211 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 ...
11
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4answers
2k 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, ...
3
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2answers
918 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?
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1answer
336 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 ...
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3answers
2k 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?
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2answers
1k 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.
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2answers
1k 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.
...
0
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1answer
252 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?
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1answer
2k 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 ...
6
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2answers
624 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
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1answer
517 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
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2answers
512 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 ...
3
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3answers
1k 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 ...
