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Author
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Topic: What am I doing wrong?
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charmainec
Moderator Posts: 8467
From: Venus next to Randall
Registered: Apr 2009
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posted May 05, 2014 11:31 AM
  
My meringues always come out a flop. They appear to be expanding when in the oven but by the time they come out they're anything but big.  It's as if they deflate.  They're usually in the oven for about 45min to an hour. Is the timing wrong or the mixture? I slowly beat in the sugar and when it seems firm enough, I tip the bowl upside to test. Nothing falls out. What am I doing wrong! ------------------
Remember, love can conquer the influences of the planets....It can even eliminate karma. Linda Goodman IP: Logged |
Sibyl
Knowflake Posts: 867
From: Uranus
Registered: Dec 2010
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posted May 05, 2014 12:25 PM
I hate making meringues... I think once you have mastered them you can pretty much call yourself an expert!! Sometimes they turn out great, and sometimes not at all  I found some tips here that you could look through; http://chowhound.chow.com/topics/888291 From the responses I think it is pretty evident a meringue is a state of art IP: Logged |
Randall
Webmaster Posts: 42297
From: Saturn next to Charmainec
Registered: Apr 2009
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posted May 05, 2014 02:04 PM
I will ask my mom. Hers are always perfect.IP: Logged |
charmainec
Moderator Posts: 8467
From: Venus next to Randall
Registered: Apr 2009
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posted May 06, 2014 07:26 AM
Thank you!It could possible be the mixture itself.
Glad, I'm not the only one experiencing that problem.  Will give it another try. This is something I just have to perfect! ------------------
Remember, love can conquer the influences of the planets....It can even eliminate karma. Linda Goodman IP: Logged |
Ellynlvx
Moderator Posts: 9042
From: the Point of Light within the Mind of God
Registered: Aug 2013
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posted May 06, 2014 10:28 AM
http://whatscookingamerica.net/Eggs/perfectmeringue.htm I was going to say any sort of oil, even on your hands or the bowl will spoil it, also seal it to the crust well. IP: Logged |
charmainec
Moderator Posts: 8467
From: Venus next to Randall
Registered: Apr 2009
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posted July 05, 2014 04:46 AM
They still flop!IP: Logged |
juniperb
Moderator Posts: 8148
From: Blue Star Kachina
Registered: Apr 2009
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posted July 05, 2014 08:57 AM
Whip it good !Until it forms stiff peaks to ensure its floofyness.  Is every thing at room temp? Bowl, utensils and eggs? There are small, medium, large and jumbo eggs. Are you using large eggs with the medium eggs amount of sugar? The balance of egg to sugar is important. Sounds like small things but can effect the meringue. It is an art and one that good meringue makers take for granted. My Taurus Mom just shook her head at my first dozen mess`s and wondered how something so easy could be so mangled. ------------------
Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged.
Rumi IP: Logged |
Ami Anne
Moderator Posts: 55749
From: Pluto/house next to NickiG
Registered: Sep 2010
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posted July 05, 2014 12:01 PM
My grandmother was a great meringue maker. Good luck Charmaine!------------------
Want To Ask Any Question About Bible Prophecy? Go For it. It is Free, of course.
http://www.mychristianpsychic.com/
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Ami Anne
Moderator Posts: 55749
From: Pluto/house next to NickiG
Registered: Sep 2010
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posted July 05, 2014 02:51 PM
You know what I was wondering, Charmaine. If you made a lemon meringue pie with no sugar and had a Miracle fruit before eating it, it would taste like a normal lemon meringue pie. I bet it would! ------------------
Want To Ask Any Question About Bible Prophecy? Go For it. It is Free, of course.
http://www.mychristianpsychic.com/
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Lindaland
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