Y wont my meringues meringuefy????!


Question: Y wont my meringues meringuefy!?!?!?!?
every now and then when i make meringues or pavlova they wont go crispy!. like instead of forming that crunchy shell, they just turn into toffee!. i usually dont make a big deal about it and just turn em into something else, but what am i doing wrong!?
i use sugar, egg whites, vanilla essance, salt, and cornflour (i think thats it)!. i dont use vinagar because of food intolerances!.

lol y wont they meringuefy!?!?Www@FoodAQ@Com


Answers:
Usually you use vinegar to wipe down the sides of your bowl to break down any fat particles because any tiny amount of oil or fat will keep your eggs from reaching a proper stiff peak!. You could use lemon juice instead since it's an acid as well!. also you should use a metal bowl as they don't hold fat as much as glass or plastic!. Glass is your next best option but never use a plastic bowl!. Be sure you aren't over beating your eggs, it just takes less than a minute for your eggs to go from stiff peak to soft peak to unusable!. Your eggs should be relatively fresh and your eggs and all your utensils should be a room temperature before you start!. Sadly the weather and the humidity level where you live plays a big factor in how your meringues come out!. Dry = good; wet = bad so never try when it's raining!. I hope this helps have loads of fun with your baking!

I heart meringues :)Www@FoodAQ@Com

NEVER-FAIL MERINGUE

1 Tbsp!. cornstarch
2 Tbsp!. cold water
1/2 cup boiling water
3 egg whites
6 Tbsp!. sugar
1 tsp!. vanilla
pinch of salt

Blend cornstarch and cold water in a saucepan!. Add boiling water and cook, stirring until clear and thickened!. Let stand until COMPLETELY cold!. With electric mixer at high speed, beat egg whites until foamy!. Gradually add sugar and beat until STIFF, but not dry!. Turn mixer to low speed add salt and vanilla!. Gradually beat in cold cornstarch mixture!. Turn mixer again to high speed and beat well!. Spread meringue over cooled pie filling!. Bake at 350o for 10 minutes!.

--Ann Landers (yes, the advice columnist!)Www@FoodAQ@Com

Try adding some cream of tartar (1/2 tsp)!. This powder helps stabilize the egg whites when you beat them!. also, your oven should be about 200 degrees farenheit, and your cookies should be in the oven for 1 1/2-2 hours!. If you bake them at a higher temperature for a shorter period, you will yield a chewier cookie!.Www@FoodAQ@Com

Might be the age of the eggs!. I think really fresh eggs don't whip as well, or it might be the other way around!. But it's one or the other so check that!. also your utensils have to be scrupulously clean and dry!. I've never had a problem with pavs!. They have always turned out!. They are so yummy, aren't they!? As far as I was told the vinegar is there just to keep the meringue from 'weeping' after it is cooked!. So I can't see it making a difference!.Www@FoodAQ@Com

If you desire the tall, squilley merigue, make sure your egg whites are well-beaten!.Www@FoodAQ@Com

Ewww vinegar!.!.!.!.!.
Make sure the egg whites are stiff peak stage!.Www@FoodAQ@Com

try leaving them in a warm oven over nightWww@FoodAQ@Com

What temperature do you bake at!? Should be low and slowWww@FoodAQ@Com





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