Merangues help?!


Question:

Merangues help?

Its not very easy to make is it?
I've eaten some delicious ones but,when i make it myself it seems not as delicious...
Any tips or recipes ?


Answers:

They're not too hard to make - at least not labor intensive anyway (just a few rules - lol! ). Its best to use eggs that are a few days old - grocery store eggs are fine. Best to use a glass or stainless bowl to whip them as plastic can contain traces of fat which will inhibit the foaming or volume. If you have a stand mixer, such as a Kitchen-Aid it will be easier. It is absolutely imperative that no yolk at all is in the whites when you start to beat them. Also, a ratio of at least 2 Tbsp of superfine sugar per egg white is best, but don't add the sugar (or any other flavor) until the whites are at the glossy, peaked stage. I like to add a drop of vanilla at the end.

Hope this helps!




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources