Help with cooking meringues please!?!
Help with cooking meringues please!?
Can anyone please help me with my failed attempt at cooking meringues? I cooked them and put them in the oven but when I took them out they deflated and came out flat and rubbery. Can anyone suggest what I was doing wrong, thanks heaps :o)
Answers:
Sounds like you didn't beat them long enough before baking. You have to beat the crap out of them and when stiff peaks form when you lift your beaters....beat for an extra minute or two ...then bake.
make sure the eggwhites make stiff peaks. and continue to mix while pouring sugar, dont stop until it is dissolved
try a diff recipe:
Meringue Cookies
INGREDIENTS:
3 egg whites
1 cup sugar
1/2 teaspoon lemon juice
1/2 cup slivered blanched almonds
PREPARATION:
Beat egg whites until stiff. Add sugar gradually, while continuing to beat, until sugar is incorporated and dissolved. Add lemon juice then fold in almonds. Line a baking sheet with foil. Drop meringue mixture by teaspoonfuls onto foil. Bake at 350° for about 12 minute, until lightly browned.
Makes about 36 to 48 cookies.
Good answers above. Adding some Cream of Tartar will also help keep the meringue from deflating so much. I also think it helps if you bake the meringues at only 350 for about 15 minutes and then go to a higher temperature to lightly brown.
i was taught to make sure your merengue SHINYY...beat until shiny, and stiff peaks ..then its perfect