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Meringue???

  • 27-09-2014 9:51pm
    #1
    karlitob
    Registered Users, Registered Users 2 Posts: 2,594 ✭✭✭


    Hi all,

    Any ideas on why my meringue stays soft and marshmallowy in the middle regardless for how long I cook it for. I spoon of caster for every white and a squeeze of lemon. On for approx 1.5 to 2 hours at 100/110 C.

    Thanks


Comments

  • #2
    dee_mc
    Registered Users, Registered Users 2 Posts: 7,188 ✭✭✭dee_mc


    That doesn't sound like enough sugar for making a crisp meringue - for meringue 'nests' or similar I would use about 30g of sugar per large egg white, which is more than twice as much as you're using (about 15g).
    For a crisp on the outside, chewy on the inside meringue roulade I'd use 55g sugar per egg white. For pavlova I'd use about 60g sugar per egg white, plus cornflour and a drop of vinegar.
    What are you making exactly - meringues, a roulade, a pavlova? Proportion of egg white to sugar will vary accordingly.


  • #3
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    It's definitely not enough sugar. If it's pavlova you're making, you can't go wrong with Delia Smith's recipe. I've been making it for years.
    http://www.deliaonline.com/recipes/type-of-dish/entertaining/strawberry-and-vanilla-pavlova.html


    Edit: I notice that in this version she uses golden caster sugar, but I use normal caster sugar as per the older version.


  • #4
    karlitob
    Registered Users, Registered Users 2 Posts: 2,594 ✭✭✭karlitob


    dee_mc wrote: »
    That doesn't sound like enough sugar for making a crisp meringue - for meringue 'nests' or similar I would use about 30g of sugar per large egg white, which is more than twice as much as you're using (about 15g).
    For a crisp on the outside, chewy on the inside meringue roulade I'd use 55g sugar per egg white. For pavlova I'd use about 60g sugar per egg white, plus cornflour and a drop of vinegar.
    What are you making exactly - meringues, a roulade, a pavlova? Proportion of egg white to sugar will vary accordingly.

    Excellent - thank you. I never thought it was the sugar ratio. Wasn't baking anything in particular - I just wanted to get right whatever product I was making - in this instance it was eton mess.

    And, by the way - I whipped egg whites for a mousse the other day - forgot there was no sugar in it when I licked the bowl - UGH!!!!!!!


  • #5
    tfak85
    Registered Users, Registered Users 2 Posts: 1,068 ✭✭✭tfak85


    I think for meringues you can't beat the Meringue Girls recipe! I've made it so many times and it's delicious, crunchy outside and chewy and delicious inside! They use the Two Chicks egg whites, which I've found to be brilliant, you can also portion them out and freeze them if you're worried about expiration dates etc.
    This is their video, I could write the whole thing out but there is no need!

    https://www.youtube.com/watch?v=roXtZBa4onA


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