No Check Meringues
Posted 17 July 2010 - 10:01 AM
Posted 17 July 2010 - 10:07 AM
Posted 17 July 2010 - 12:47 PM
eh? meringues don't rise, they just dry out... are you whisking them till you can turn the bowl upside down skippy?
i never get mine to rise!
Posted 17 July 2010 - 01:47 PM
Edited by shoe, 17 July 2010 - 01:47 PM.
Posted 17 July 2010 - 03:54 PM
Posted 17 July 2010 - 10:25 PM
Posted 18 July 2010 - 07:24 PM
Posted 19 July 2010 - 11:52 AM
Posted 19 July 2010 - 02:24 PM
Posted 19 July 2010 - 07:58 PM
Posted 19 July 2010 - 08:19 PM
Edited by GinFizz, 19 July 2010 - 08:20 PM.
Posted 20 July 2010 - 07:21 AM
Posted 20 July 2010 - 03:25 PM
hahaha!!! That's the same way as I was taught at school Gin...same era!! A pyrex or glass bowl is best too and I agree the whisk and bowl have to be spotlessly clean!!I'm going to have a go at these as I've never tried making them
I have only ever made them with real sugar. I was taught by a home economics teacher in the 80s (before the curse of GCSEs and 'cooking' with ready made products...). You have to have a scrupulously clean bowl and whisk. We used to use vinegar to clean them and then rinse really well. Any traces of fat from previous cake baking or from stray egg yolk will stop the eggs from whisking to proper stiffness. Then you have to whisk the sugar and whites until they are so stiff you can turn the bowl upside down without them falling out. (We had to put the bowl upside down over our heads in school!!). We did them with rotary whisks back in the day. I think it would be hard with just a balloon whisk and an electric one is easiest. Best to put greaseproof paper on the trey. How they turn out is a matter of preference but I like them crispy on the outside and slightly chewy in the middle (not as hard as the supermarket ones and not as white but 100 times nicer ).
Edited by northernstar, 20 July 2010 - 03:25 PM.
Posted 20 July 2010 - 03:35 PM
Edited by kateyboo, 20 July 2010 - 03:36 PM.
Posted 20 July 2010 - 03:45 PM
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