Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [meringue]

87 questions
11
votes
1 answer

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, for which I've had good results with various…
Fimpellizzeri
  • 661
  • 5
  • 13
5
votes
1 answer

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 Italian meringue without using a stand mixer. My…
Fimpellizzeri
  • 661
  • 5
  • 13
5
votes
3 answers

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 with a kitchen torch instead of baking all the…
crmdgn
  • 1,582
  • 4
  • 21
  • 34
5
votes
1 answer

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.
keroro
  • 53
  • 1
  • 4
4
votes
2 answers

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 it? Photos: Ingredients: 160g egg whites (at…
Felix Lover
  • 141
  • 1
  • 1
  • 3
4
votes
1 answer

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, fast, evenly spaced timing over 5 minutes. Towards…
Matt W
  • 1,099
  • 3
  • 14
  • 22
2
votes
1 answer

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?
Lori
  • 21
  • 1
  • 2
2
votes
1 answer

Why did my meringue deflate and go soft?

I used 8 egg whites with sugar and beat it. It was so stiff that I could actually maybe cut it with a knife and make a sculpture out of it. I preheated the oven to 150 degrees and baked it at 140. The meringue deflated and was soft and quite a…
Fatima khan
  • 21
  • 1
  • 2
2
votes
2 answers

Adding Adjuncts to Meringues

I'm planning on making some peppermint meringues tonight but am a little concerned about my recipe. I've successfully made meringues in the past with peppermint extract but this recipe contains crushed peppermint candy. A commenter on the recipe…
Vecta
  • 2,694
  • 4
  • 22
  • 24
1
vote
1 answer

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?
JohnnyPerry
  • 11
  • 1
1
vote
1 answer

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 use butter cream with real butter, add the meringue…
user54855
  • 11
  • 2