Comments on: meringues, sort of http://www.sassyradish.com/2008/04/meringues-sort-of/ Cooking unfussy and spruced up comfort food, breaking down kitchen-phobia barriers with seasonal fare Fri, 10 Feb 2012 03:18:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Radish http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-64640 Radish Wed, 13 Jan 2010 03:56:11 +0000 http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-64640 erin, that makes perfect sense :) thanks!! erin, that makes perfect sense :) thanks!!

]]> By: Erin http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-64621 Erin Wed, 13 Jan 2010 01:41:27 +0000 http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-64621 IT WAS THE VANILLA!!! I usually make fine meringues but I was trying out a new recipie and added the vanilla before I really started beating the eggs. They never fluffed up and I learned that the vanilla can debase the egg whites if added too early in the fluff process. Thats probably why the recipe wanted me to use vanilla seeds instead of the liquid.... IT WAS THE VANILLA!!!

I usually make fine meringues but I was trying out a new recipie and added the vanilla before I really started beating the eggs. They never fluffed up and I learned that the vanilla can debase the egg whites if added too early in the fluff process. Thats probably why the recipe wanted me to use vanilla seeds instead of the liquid….

]]> By: Claire http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-55916 Claire Tue, 24 Nov 2009 00:26:35 +0000 http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-55916 Have been reading back issues of your blog and am not sure if you read comments from this long ago, or indeed if you've solved the problem.. but.. others are right in making sure your bowl is scrupulously clean. Then beat the egg whites until they are airy and then add the sugar (caster which is fine ground in the US I'd guess) one teaspoon at a time until the egg whites look glossy then add the rest in batches - you need the sugar to dissolve. Then add the flavourings (vanilla, lemon zest) and one tsp white vinegar with one tsp cornflour dissolved in it and beat one last time. This helps stabilise the mixture. Bake in a low oven 140C for about an hour (depending on size of meringues). Oh, and my quantities are 1 egg white to 2oz sugar. Works every time for me! Good luck. Have been reading back issues of your blog and am not sure if you read comments from this long ago, or indeed if you’ve solved the problem.. but.. others are right in making sure your bowl is scrupulously clean. Then beat the egg whites until they are airy and then add the sugar (caster which is fine ground in the US I’d guess) one teaspoon at a time until the egg whites look glossy then add the rest in batches – you need the sugar to dissolve. Then add the flavourings (vanilla, lemon zest) and one tsp white vinegar with one tsp cornflour dissolved in it and beat one last time. This helps stabilise the mixture. Bake in a low oven 140C for about an hour (depending on size of meringues). Oh, and my quantities are 1 egg white to 2oz sugar. Works every time for me!
Good luck.

]]> By: Tim http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-18200 Tim Sat, 21 Jun 2008 19:36:08 +0000 http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-18200 I'm sorry to hear that they didn't work out, but they actually look kind of cool. My first thought scrolling down the page was that you had a container of shaved white truffle! I’m sorry to hear that they didn’t work out, but they actually look kind of cool. My first thought scrolling down the page was that you had a container of shaved white truffle!

]]> By: Ellie @ Kitchen Wench http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-18199 Ellie @ Kitchen Wench Thu, 17 Apr 2008 20:01:51 +0000 http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-18199 That picture reminds me far too much of my first meringue attempt - tasty, but depressing as all heck! And having the egg whites at room temp does help :) I'm sure they'll turn out perfectly next time, just don't let this experience put you off the cheeky little buggers! That picture reminds me far too much of my first meringue attempt – tasty, but depressing as all heck! And having the egg whites at room temp does help :) I’m sure they’ll turn out perfectly next time, just don’t let this experience put you off the cheeky little buggers!

]]> By: radish http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-18198 radish Wed, 16 Apr 2008 22:21:39 +0000 http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-18198 Yeah, they did wind up being on the good side of okay, but i still feel a bit annoyed they didn't do what i _wanted_ them to do. Because I'm demanding like that. I don't think it was the grease or the moisture. I was pretty good about those things, i think i started out a bit too ambitious with the beating of the whites. And apparently, they HAVE to be at room temperature. Yeah, they did wind up being on the good side of okay, but i still feel a bit annoyed they didn’t do what i _wanted_ them to do. Because I’m demanding like that. I don’t think it was the grease or the moisture. I was pretty good about those things, i think i started out a bit too ambitious with the beating of the whites. And apparently, they HAVE to be at room temperature.

]]> By: Helen http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-18197 Helen Wed, 16 Apr 2008 15:47:19 +0000 http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-18197 Hmmm, maybe you had some grease in there somewhere? Anyway, who cares, if they tasted good that's all that counts! You may have just invented something new, trouble is, you don't know how you did it... Hmmm, maybe you had some grease in there somewhere? Anyway, who cares, if they tasted good that’s all that counts! You may have just invented something new, trouble is, you don’t know how you did it…

]]> By: robin http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-18196 robin Wed, 16 Apr 2008 02:40:25 +0000 http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-18196 Maybe it was the lemon zest, if they were too wet? And I've always used a stainless steel bowl for whipping, since I can be 100% sure it's clean. Beyond that, who knows, meringues are fickle. I'm interested in the crisps though, I think I might like them more than meringues. Maybe it was the lemon zest, if they were too wet? And I’ve always used a stainless steel bowl for whipping, since I can be 100% sure it’s clean. Beyond that, who knows, meringues are fickle.
I’m interested in the crisps though, I think I might like them more than meringues.

]]> By: jennywenny http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-18195 jennywenny Tue, 15 Apr 2008 01:28:34 +0000 http://www.sassyradish.com/2008/04/meringues-sort-of/#comment-18195 I'm just wondering if a little grease was around and deflated your egg whites? Lemon zest should have helped by adding acidity, I would have thought. Sorry they didnt work out so well, at least they tasted nice! I’m just wondering if a little grease was around and deflated your egg whites? Lemon zest should have helped by adding acidity, I would have thought. Sorry they didnt work out so well, at least they tasted nice!

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