Questions tagged [meringue]

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3
votes
1answer
295 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 ...
2
votes
3answers
21k 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 ...
1
vote
1answer
75 views

Can I use liquid-form sugar to replace powdered-form sugar in meringue or sponge cake?

Borderline diabetes runs in my mom's side of the family so I'm taking some proactive steps to reduce empty carbs as much as I can. Sponge cake is something I make often and I always put less sugar ...
3
votes
1answer
66 views

How to make a meringue cake layer that is not cracked?

I have been trying for some time to make a meringue cake layer (like for Pavlova, but flatter, thinner) and I have not had any luck. The recipe I use is 50 grams of sugar per one medium egg white, and ...
2
votes
1answer
58 views

What should the texture of meringue be in a lemon meringue pie?

After the pie has cooked and chilled, what texture should the meringue be? I couldn't find an answer online, and it was hard to tell from photographs. I'm assuming it isn't supposed to be crispy, the ...
0
votes
0answers
46 views

White grains (of fat or egg whites?) on chocolate mousse

Every time I make chocolate mousse it gets delicious and essentially fine in every aspect. But there is one thing that annoys me: it is always full of slightly perceptible white grains/flakes of what ...
4
votes
7answers
84k views
1
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1answer
63 views

Replacing whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former?

Can I replace whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former? Can I replace the maida(all purpose flour ) with cake flour? Recipe is given ...
0
votes
2answers
85 views

Broil meringue cookies?

I wanted to make these meringue cookies. The instructions say to bake them for 90 mins at 100, but our oven only broils and we're still waiting to have it fixed. If possible, how long and what ...
9
votes
2answers
8k views

Which meringue is safe to eat without baking?

I recently got my meringue game down and though I wouldn’t eat French meringue without baking it, I’ve seen numerous videos where it’s said that Swiss meringue is delicious straight out of the double ...
5
votes
1answer
901 views

How to keep baked meringue from shrinking away from pie crust?

I've tried this three times now, but have not yet had success. When making pies like chocolate cream pie or lemon pie and topping them with meringue, after baking said meringue it inevitably shrinks ...
1
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0answers
142 views

My Italian meringue macarons won’t stop coming out hollow [duplicate]

I’ve been making Macarons for a while but I have recently started to try the Italian method for making them and have basically failed 95% of the time. I’ve probably made around 25 batches all that ...
4
votes
2answers
30k 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
9k 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
621 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 ...
6
votes
1answer
1k 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 ...
5
votes
1answer
185 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 ...
3
votes
1answer
164 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
936 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 ...
5
votes
1answer
165 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 ...
4
votes
1answer
601 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
224 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, ...
2
votes
2answers
273 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 ...
11
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1answer
1k 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, ...
6
votes
2answers
43k 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 ...
1
vote
1answer
155 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 ...
3
votes
1answer
191 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
639 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
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1answer
166 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
448 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'...
7
votes
5answers
69k 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 ...
12
votes
6answers
15k 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?
1
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2answers
27k 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 ...
2
votes
1answer
146 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, ...
5
votes
1answer
1k 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.
4
votes
2answers
9k 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
181 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
3k 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
3k 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
6k 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 ...
8
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2answers
8k 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?
4
votes
2answers
528 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
353 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 ...
7
votes
2answers
3k 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 ...
2
votes
1answer
2k 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
140 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 ...
3
votes
5answers
118k 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 ...
1
vote
1answer
184 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 ...
5
votes
2answers
19k 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
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0answers
121 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 ...