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Questions tagged [meringue]

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6
votes
1answer
99 views

How to avoid holes in Chiffon cake?

I have recently baked a couple of chiffon cakes, overall I'm happy with the bake - the structure and flavor are very good. However I have a recurring issue with large holes in the sponge, see the ...
3
votes
1answer
94 views

Icing a cake with meringue: can it be done in advance?

I have an event this Saturday for which I'm preparing a layered cake to take. I was planning to ice it with meringue (Italian, for best stability) and then torching it. The event begins in the morning,...
2
votes
2answers
130 views

How to cook perfect meringue in a gas oven?

The lowest temperature my gas oven goes to is 130C. I have yet to find a gas oven that goes lower than that, which is weird. Is that the case with everyone? I know meringue does better with lower ...
4
votes
1answer
110 views

What are the Purposes of the Types of Meringue that are used for Pastry?

i have seen a lot of recipes, which calls french meringue mostly in spongy cakes in the japanese cheesecake for example and other cake recipes, but for the decoration and filling of them are used ...
5
votes
1answer
156 views

How to whip up a small quantity of Italian meringue?

Sometimes, I want to make a recipe (or train one) that involves Italian meringue, but I find it very difficult to whip one up when using small quantities of egg whites. I find it very hard to whip ...
4
votes
1answer
94 views

Incorporating Italian meringue into mousse

Yesterday I made some mousse using whipped cream and Italian meringue as aerators. I incorporated the whipped cream to the base first and the Italian meringue last. However, the Italian meringue was a ...
3
votes
1answer
145 views

Fast meringue technique

I use the slow method of baking a meringue, as described here. I'm aware that there is a fast method, but can't find it online. (Besides, I'd really prefer the human input garnered here!) Currently, ...
10
votes
1answer
165 views

Italian meringue: how to adjust sugar?

I've been having amateur pastry classes and one of the things we've done is Italian meringue. However, I found the result to be overly sweet. I am much more familiar with French and Swiss meringues, ...
1
vote
1answer
147 views

How do I add flavor to this amazing looking dish?

I have made an ancient pre-WWII recipe titled "Slovakian-Style Eggs." They look like fried eggs on static electricity. The whites are whipped into what is in effect a meringue, without sugar or any ...
2
votes
1answer
95 views

Why are amaretti mixed as they are?

Most recipes for amaretti call for the sugar to be combined with the ground almonds and then added to beaten egg whites. When making meringue, on the other hand, the sugar is beaten into partially-...
1
vote
2answers
195 views

What is the Key Difference Between Nougat and Meringue?

Both are made from whipped eggs and caramel syrup. Why nougat is viscous and meringue is soft and can become dry and crunchy?
1
vote
1answer
92 views

Keeping cream pies set while browning meringue topping

My cream pies set up great until I put them back in the oven to brown the meringue. When I take them out & let them cool, they are no longer set up. What am I doing wrong?
3
votes
1answer
183 views

Îles flottantes vs. oeufs à la neige

Long ago, I ate at someone's house and was served pieces of meringue on chilled crème anglaise.* The hostess called it îles flottantes, but I have since heard it called oeufs à la neige. Meanwhile, I'...
3
votes
1answer
1k views

How can I stop my pavlova from “leaking”?

I'm learning to make Pavlova. I'm five attempts in and generally pretty happy with my latest one except for the weird "leaking" that happens during baking. Anyone know why this happens and how to stop ...
5
votes
1answer
165 views

What are these chocolate meringues called?

I've picked these up at a swiss/ french patisserie and I'd love to try making them myself, but I can't find anything online similar to this. They are dry and crusty on the outside and have a soft ...
2
votes
1answer
107 views

Meringue - Dry Crisp And Impossibly Delicate [closed]

I am looking for a recipe for an impossibly dry/crisp baked meringue. The baked meringue medallions, once cooled, are almost like oak log ash, and the medallions cannot be picked up by their edges, ...
3
votes
0answers
150 views

What’s the minimum sugar to egg white ratio in Swiss buttercream?

A Swiss meringue buttercream is a buttercream based on a sugar and egg white mix that is first heated and then whipped. The average recipes I could find use roughly one part egg white to two parts of ...
1
vote
1answer
103 views

Macaron Help - Hollows and Little Feet

I've been attempting to make French macarons using an Italian meringue and aside from a few lucky hits, I've never gotten a perfect batch. Each time is roughly the same outcome; little feet (a quarter ...
4
votes
1answer
414 views

Why is my meringue soft, moist and discoloured?

There is a similar question to this, but without a recipe and no satisfactory answer... I used 3 egg whites with pristine metal utensils. Absolutely no moisture, fats, etc. Whisked slow, medium, ...
6
votes
1answer
2k views

How to know when meringue has been over-whipped?

I have seen many recipes, SO's and videos where the baker/chef/etc put egg white in a machine and whip it on high speed for anything up to and over 10 minutes. I have been warned about over whipping ...
4
votes
3answers
2k views

Can you safely torch a meringue topping instead of baking it?

I want to make a butterscotch pudding and chill it in ramekins. Since the pudding calls for egg yolks, I thought of making the whites into a meringue topping. If I do that, can I brown the topping ...
1
vote
0answers
201 views

Italian Meringue Help - Sticking to Mixer

I am trying to make Italian Meringue and I using a candy thermometer and following a recipe very closely. However, whenever I pour my sugar into my egg whites the sugar instantly sticks to the side of ...
2
votes
1answer
783 views

Separating egg yolks the night before beating meringue

When separating egg whites from yolks could a person do it the night before so the morning of making pies turns out faster?
3
votes
1answer
119 views

Can “low fat” eggs have an impact on meringue formation?

Yesterday I tried making a meringue-based dessert with a recipe I've used successfully a few times before, which calls for 6 egg whites and 1.5 cups of sugar. I made sure to have no egg yolk with the ...
4
votes
2answers
345 views

Italian Meringue with Non-Simple Syrup?

I'm trying out making macarons, and I'd like to get some strawberry flavor incorporated, but I don't have access to flavored powder. I've seen some recipes that use an Italian meringue instead of ...
1
vote
0answers
108 views

Macarons Problems because of convection gas

I tried the pierre herme macaron ispahan recipe: 250 g de poudre d’amande 250 g de sucre glace 6 blancs d’œufs (180 g) 3 g de colorant rouge carmin 250 g de sucre semoule 65 g d’eau minérale ...
2
votes
1answer
964 views

If the egg whites are old, is it safe to make Italian meringue?

If the eggs are little bit old, and I used the egg whites to make Italian meringue, is it safe to it ? Egg whites could contain salmonella, and especially in my country where eggs are sold locally ...
1
vote
1answer
180 views

using icing with buttercream to write with

I am decorating a cookie for a wedding and packing them separate in a clear bag for a thank you gift. I've used the instructions from the meringue container for icing but wanted to know if I could ...
43
votes
2answers
6k views

What caused my meringue to fall after adding cocoa?

I made a very nice stiff batch of meringue for meringue cookies. I piped half of the batch on the cookie sheet and they looked wonderful (or at least they were nicely stiff, and I need to practice my ...
6
votes
2answers
107 views

Meringue Imitation to practice decoration

Does exist a product in market of imitation of not eatable meringue with the same consistency? This in order to practice decoration and re-use several times the " practice meringue" without the need ...
2
votes
1answer
11k views

What would the best Cornflour substitute be for a Pavlova?

Our local stores do not sell cornflour so I need a substitute. Online I'm finding people saying use normal flour, or you can use arrowroot or you can use cornstarch at half the quantity. But these ...
2
votes
0answers
139 views

Re-Heat meringues after having them in the fridge for a long time?

Three weeks ago I tried to make meringues. Unfortunately I left them in the oven for too short, and thus they were quite soft. Thus I put them in the fridge. Now I took them out again, and noticed ...
2
votes
3answers
7k views

Italian meringue deflated after adding sugar

I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably should note they were only a few weeks shy ...
4
votes
1answer
17k views

How to keep meringue white while baking?

I made pavlovas last week from 4 egg whites and about a cup of sugar whipped together to a SUPER form meringue. I piped them on to a tray and baked first on 120 degrees for an hour and then on 70 ...
4
votes
2answers
6k views

What to do with egg whites after stiff peaks collapse & you can't re-beat

So weird situation... beat eggs to stiff peaks with intention of making meringues. Forgot about them somehow (dinner party), but now, my friend's mixer that we borrowed is no longer available and the ...
1
vote
1answer
260 views

How long and how can I hold meringue before macaronage?

I have high hopes (I always do) for my next batch of macarons. I've decided to do lemon and lime. I want to do half lemon, half lime. My stand mixer isn't perfect, I fear that it won't perfectly ...
2
votes
1answer
10k views

how long does swiss meringue last?

I've just discovered swiss meringue as a dairy-free option for frosting cakes and am not sure much about it, including how long it lasts, whether to store it in the fridge or room temperature, how far ...
2
votes
1answer
4k views

Why did my meringue deflate and go soft?

I used 8 egg whites with sugar and beat it. It was so stiff that I could actually maybe cut it with a knife and make a sculpture out of it. I preheated the oven to 150 degrees and baked it at 140. ...
2
votes
1answer
534 views

Can I flavor powdered sugar with vanilla beans or citrus zest?

I'm asking specifically for macarons (the fussiest cookie in the known universe), so I wouldn't be interested in trying if it would negatively affect the way the sugar behaves in a macaron recipe, ...
4
votes
1answer
3k views

How to prevent Meringue from turning chewy/gummy-like?

My attempts at Meringue-making are driving me a tiny but crazy... No matter what I do, at first, they are still wet on the inside, and if I leave them standing longer to dry out, they get a chewy/...
2
votes
2answers
233 views

How do you make meringues?

I've scoured the internet to find the recipe for one of my favorite childhood sweets, and since I'm away from home, I can't buy it by weight and I definitely can't afford to buy a tiny piece for $3 or ...
2
votes
1answer
20k views

Why does my pavlova always look like this?

It has circles on it every time I try to make it. And sometimes it just won't dry - it's soft; it doesn't really crack like I hope it would! It always sinks and the bottom is kinda sticky and dark ...
5
votes
1answer
618 views

What's this odd stuff coming out of my meringue?

I used this (http://m.allrecipes.com/recipe/58871/authentic-french-meringues/) recipe, but added some vanilla, probably a bit extra sugar, and baked them at 185 instead of 200 with the door open.
2
votes
1answer
2k views

Does vinegar have the same function as tartaric acid in a pavlova?

My recipe for pavlova roll has 4 egg whites, 1 teaspoon vinegar and 1 teaspoon cornflour in it. Would you suggest adding cream of tartar? If I doubled the mixture how long would I need to bake it?
3
votes
1answer
206 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
551 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?
2
votes
2answers
742 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
129 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 ...
8
votes
2answers
6k views

My meringue forms syrup beads on top

Every time I make a pie , topped with meringue , little beads of sugary syrup form on the top of the meringue a few hours later. Why?
3
votes
5answers
90k 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 ...