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Meringue Nests - Reduce the amount of sugar???

  • 13-07-2011 7:29am
    #1
    cjmcork
    Registered Users, Registered Users 2 Posts: 2,354 ✭✭✭


    Mods, not sure which sub-section this should go into.........I currently use the Avoca recipe for Meringue nests (ie. 6 egg whites with 180g caster sugar beaten on high for 15 minutes, then gradually add in 180g light brown fine sugar over 5 - 10 minutes), but I'd really like to reduce the amount of sugar I'm using.......any ideas how drastically different things would taste if I halved the sugar???

    would be grateful for any opinions.


Comments

  • #2
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    The amount of sugar in that recipe is equal to 2 ounces per egg white and I've never seen a meringue recipe with less than that. I don't think it would work with less sugar, although there are a lot of serious bakers in the Cake & Pie forum and they'll know for sure.


  • #3
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    Baking is much more of a science than cooking is. It's all about chemical reactions. By all means, try reducing the sugar but the ratios are important in baking, so you may just end up with a mess on your hands. If you halve the sugar, basically, it won't work. I'm pretty sure you'd end up with flat, tasteless rocks. The sugar is used to stabilise the whisked eggs, which allows the protein to be more adhesive and hold air bubbles better. Half the sugar = half the air bubbles = rocks.


  • #4
    Acoshla
    Closed Accounts Posts: 5,729 ✭✭✭Acoshla


    Faith wrote: »
    Baking is much more of a science than cooking is. It's all about chemical reactions. By all means, try reducing the sugar but the ratios are important in baking, so you may just end up with a mess on your hands. If you halve the sugar, basically, it won't work. I'm pretty sure you'd end up with flat, tasteless rocks. The sugar is used to stabilise the whisked eggs, which allows the protein to be more adhesive and hold air bubbles better. Half the sugar = half the air bubbles = rocks.

    +1!


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