crack. I have made lots of them (mer) and some of them crack. does anyone know why this is...oven only on 140
smileeah,
Dec 20, 4:18am
local paper today said it is to do with the oven temp. Try lowering temp and cooking longer it said.
kenny17,
Dec 20, 5:41am
one of the great mysteries of life,sometimes thays do...sometimes thays don't....
ribzuba,
Dec 20, 7:18am
you are meant to cook meingues at 100 deg, reason being you are not cooking them, you are drying them out-they should not crack this way
lilyfield,
Dec 20, 11:42am
used to make thousands of meringues in hotel. they were never put in oven. left on trays on top of oven for 2 days. always perfect
fishheadsoup,
Dec 20, 12:19pm
lilyfield could you please explain this method for us thanks
korbo,
Dec 20, 2:47pm
yes, sounds very interesting. i imagine the temp in the hotel kitchen would be rather warm. please tell us.
maryteatowel1,
Dec 20, 2:55pm
....we use to do that too...the sugar was heated with water and made into a syrup...then added....i will go find my recipe...has a high sugar content...we used it for piping and animal decorations as well...
maryteatowel1,
Dec 20, 3:23pm
...ok...i was wrong about the syrup...that goes into the italian meringue...this is easier...and sorry it's in large quantities...
250 mls egg white...about 8 large eggs 250 gm castor sugar 200 gm icing sugar vanilla 28 gm cornflour...if you are going to bake them...it will insure they stay dry...in saying that...these day's you cant get plain icing sugar...all of it from the supermarket has about 5% cornflour in it...
beat the egg whites slowly...i use my kenwood...slowly add 200 gm castor sugar...when it has dissolved add the icing sugar... finally add the vanilla and the last 50gm castor sugar...this doesn't need to be dissolved like the first lot...if you are going to bake them add the cornflour now...
if you are going to bake the...110C for 3 hours...
italian meringue is very soft yet very stable and not for baking...
5 egg whites 1/4 tsp cream of tartar
1 1/2 cups sugar 1/2 cup water...boiled together to reach soft ball stage 112C
beat the egg whites slowly until soft peaks form...add cream of tartar and continue at a moderate speed...dribble the hot syrup in...when finished adding the syrup increase the speed until the egg whites are cool...at least 15 mins...it will be develop less volume but very stable and dense...pipe into shapes and leave to dry or use as a frosting...
maryteatowel1,
Nov 24, 9:46am
...we did use to make another meringue with just icing sugar and egg white over a water bath...chef use to make us do it by hand in a cooper bowl with a whisk...i hated doing it!!! but damn it, the result was great!!!...you couldn't get the same result with electric beaters...but i'm a lazy cook so have not used that method since leaving that restaurant...
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