Merange gone wrong!!?? (<<< is that how it is spelt??)?!
me and my dad have tried sooo many times to make a good merang, you know, with the hardness on the outside and the chewy ont he inside!.!. and it seems to us that it is impossible!!!
We have looked on YouTube, VideoJug!.!. you name it, the tricks wont work!.!.
We seperate the egg whites!.!. and beat, and we gradually beat in the sugar and corn flour, and before it has reached the stiff peaks phase, it had gone back to a milky substance and would not budge to the stiff peaks that we wanted!!!
But we didnt give up,, we stuck that in the oven, and it sat in the oven and bubbled!.!. and that was it!.!. nothing hard, nothing chewy, just a layer of milky stuff!.!.
Are we cooking it wrong, is there a way of putting the sugar in!?!?!! HELP!!!Www@FoodAQ@Com
We have looked on YouTube, VideoJug!.!. you name it, the tricks wont work!.!.
We seperate the egg whites!.!. and beat, and we gradually beat in the sugar and corn flour, and before it has reached the stiff peaks phase, it had gone back to a milky substance and would not budge to the stiff peaks that we wanted!!!
But we didnt give up,, we stuck that in the oven, and it sat in the oven and bubbled!.!. and that was it!.!. nothing hard, nothing chewy, just a layer of milky stuff!.!.
Are we cooking it wrong, is there a way of putting the sugar in!?!?!! HELP!!!Www@FoodAQ@Com
Answers:
1!. This must be the most popular egg-white recipe of all, whipped with fine sugar into tall, stiff, shining peaks, then very lightly baked so that the surface is crisp and the centre is soft and chewy!. The tricky bit is whisking the egg whites, but the way the meringues are cooked is important, too!. The oven should be pre-heated to gas mark 2, 300°F (150°C) but do make sure you are not going to be using it for anything else, since the meringues stay in the oven until it is completely cold, so that they partly bake and then slowly dry out!.
2!. The eggs must be spanking fresh as this makes them easier to separate!. Separate 3 large eggs, one at a time, placing each white in a cup or small bowl before adding it to the whisking bowl!. This means that if an accident occurs with, say, the third egg and you break the yolk, the other two are safe!.
3!. The proportion of sugar is always 2 oz (50 g) for each egg white!. So, for 3 whites weigh out 6 oz (175 g) caster sugar onto a plate and have ready a clean, grease-free tablespoon!.
4!. Switch the whisk on to a slow speed and begin whisking for about two minutes, or until everything has become bubbly (this timing will be right for 2 to 3 egg whites; you'll need slightly more time for 4, 5 or 6)!.
5!. After that, switch to a medium speed for a further minute, then whisk at the highest speed and continue whisking through the soft peak stage until stiff peaks are formed!. The whites should be all cloudy and foamy at this stage!. Another test is to look at the whites on the end of the whisk – they should form a stiff peak without falling off the whisk!. It's very important not to over-whisk the whites – this will stretch the surface of the bubbles that have formed and they will burst and collapse into liquid!.
6!. Next, whisk the sugar in on fast speed, about a tablespoon at a time, until you have a stiff and glossy mixture with a satin sheen!. Spoon onto baking sheets lined with silicone paper (baking parchment) ready for baking!.
7!. My own method of baking has stood the test of time and, provided your oven temperature is correct, it will never let you down!. You will find the exact temperatures and timings in each individual recipe!. These differ according to the size of the meringues and the degree of colour called for, but the general principle is – they go into the oven at gas mark 2, 300°F (150°C), the temperature is then immediately reduced to gas mark 1, 275°F (140°C) for the actual baking and, once baked, the oven is turned off and the meringues are left in there, undisturbed, until the oven is completely coldWww@FoodAQ@Com
2!. The eggs must be spanking fresh as this makes them easier to separate!. Separate 3 large eggs, one at a time, placing each white in a cup or small bowl before adding it to the whisking bowl!. This means that if an accident occurs with, say, the third egg and you break the yolk, the other two are safe!.
3!. The proportion of sugar is always 2 oz (50 g) for each egg white!. So, for 3 whites weigh out 6 oz (175 g) caster sugar onto a plate and have ready a clean, grease-free tablespoon!.
4!. Switch the whisk on to a slow speed and begin whisking for about two minutes, or until everything has become bubbly (this timing will be right for 2 to 3 egg whites; you'll need slightly more time for 4, 5 or 6)!.
5!. After that, switch to a medium speed for a further minute, then whisk at the highest speed and continue whisking through the soft peak stage until stiff peaks are formed!. The whites should be all cloudy and foamy at this stage!. Another test is to look at the whites on the end of the whisk – they should form a stiff peak without falling off the whisk!. It's very important not to over-whisk the whites – this will stretch the surface of the bubbles that have formed and they will burst and collapse into liquid!.
6!. Next, whisk the sugar in on fast speed, about a tablespoon at a time, until you have a stiff and glossy mixture with a satin sheen!. Spoon onto baking sheets lined with silicone paper (baking parchment) ready for baking!.
7!. My own method of baking has stood the test of time and, provided your oven temperature is correct, it will never let you down!. You will find the exact temperatures and timings in each individual recipe!. These differ according to the size of the meringues and the degree of colour called for, but the general principle is – they go into the oven at gas mark 2, 300°F (150°C), the temperature is then immediately reduced to gas mark 1, 275°F (140°C) for the actual baking and, once baked, the oven is turned off and the meringues are left in there, undisturbed, until the oven is completely coldWww@FoodAQ@Com
Meringue!.!.!.!.!.!.!. first: was it raining or very humid there!? The humidity affects meringue (and candy); the sugar will not incorporate correctly!.!.!.!.!.!. Second: were your bowl and beaters squeaky clean and dried!? If even the slightest speck of egg yolk or oil are on them, your egg whites won't beat correctly !.!.!.!.!.I've never added corn flour, or cornstarch; I usually add cream of tartar, or nothing at all except the sugar!.!.!.!.!. I'd imagine that it was too humid there, or your equipment wasn't clean / dry enoughWww@FoodAQ@Com
Let's see if this helps!. No "corn starch" use cream of tartar!. Make sure you whisk it so that when you pull up the whisk it stays on!. Here is another tip that might work!. Use the eggs at room temperature!. By using cold egg whites it will make it runny when it gets warm!. There you go!. Give it a whirl and good luck!Www@FoodAQ@Com
Cornflour!.!.!.!.!.!.!.!.!?
Egg Whites Sugar and DON'T OVER WHISK
My family swears by a tiny drop of vinegar but I find it's not needed!.
O and it's meringue!!!Www@FoodAQ@Com
Egg Whites Sugar and DON'T OVER WHISK
My family swears by a tiny drop of vinegar but I find it's not needed!.
O and it's meringue!!!Www@FoodAQ@Com
Sounds like the egg whites were not fresh at all!. It helps to add salt too!.
Look up Nigella Lawson's meringue recipe, I use it and it's perfect every time!.Www@FoodAQ@Com
Look up Nigella Lawson's meringue recipe, I use it and it's perfect every time!.Www@FoodAQ@Com
MERINGUEWww@FoodAQ@Com
the oven needs to be almost cold to cook meringues apart from that i cant see ur doing anything wrong!. are yr eggs fresh and are u using correct quantities!?Www@FoodAQ@Com
I've never heard of using corn flour in any meringue recipe!. It usually calls for cream of tartar!. Cream of tartar will help stabilize your egg whites!. It's typically found where all the spices are, in a small canister or jar!.
Make sure your bowl and utensils such as your beaters are sqeaky clean, free from any fat or grease!. You egg whites will not reach stiff peaks if there's even a trace of grease in your bowl, or yolk in the whites!.
also avoid making meringues on days that are very humid, such as a rainy day!. The moisture in the air will affect the outcome!.Www@FoodAQ@Com
Make sure your bowl and utensils such as your beaters are sqeaky clean, free from any fat or grease!. You egg whites will not reach stiff peaks if there's even a trace of grease in your bowl, or yolk in the whites!.
also avoid making meringues on days that are very humid, such as a rainy day!. The moisture in the air will affect the outcome!.Www@FoodAQ@Com
Firstly its corn starch not corn flour and you really don't need corn starch!. I wouldn't add it!.
You also need to be careful not to get any egg yolk or fat in the mix or the eggs will fall!. Because of this you should avoid plastic bowls and utensils!.
Instead of corn starch add 1/4tsp cream of tartar per 4 whites if you have it, if not its not really needed but it can help!.
If you have icing/powdered sugar instead that is easier to work with though the taste isn't quite as good!.
--------------
Granulated sugar:
In a large bowl, beat on medium speed until soft peaks form:
1/2 cup egg whites (about 4 large eggs)
1tsp vanilla (optional)
1/2 tsp cream of tartar (optional)
VERY gradually add 1 tbsp at a time beating on high speed:
1 cup superfine sugar
Beat until the mixture holds stiff peaks, do not over mix!.
Powdered sugar: as above reducing the superfine sugar to 2/3 cup!. After beating sift 2/3 cup powdered sugar into the mixture and GENTLY fold in!.
For chewy meringues you will probably want to bake at 275 for about an hour!.Www@FoodAQ@Com
You also need to be careful not to get any egg yolk or fat in the mix or the eggs will fall!. Because of this you should avoid plastic bowls and utensils!.
Instead of corn starch add 1/4tsp cream of tartar per 4 whites if you have it, if not its not really needed but it can help!.
If you have icing/powdered sugar instead that is easier to work with though the taste isn't quite as good!.
--------------
Granulated sugar:
In a large bowl, beat on medium speed until soft peaks form:
1/2 cup egg whites (about 4 large eggs)
1tsp vanilla (optional)
1/2 tsp cream of tartar (optional)
VERY gradually add 1 tbsp at a time beating on high speed:
1 cup superfine sugar
Beat until the mixture holds stiff peaks, do not over mix!.
Powdered sugar: as above reducing the superfine sugar to 2/3 cup!. After beating sift 2/3 cup powdered sugar into the mixture and GENTLY fold in!.
For chewy meringues you will probably want to bake at 275 for about an hour!.Www@FoodAQ@Com