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Meringue

 
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Sweetie Barbara
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PostPosted: Mon Mar 15, 2010 1:32 pm    Post subject: Meringue Reply with quote

Dear Michael,

Thank you for helping me work my way through making chocolate bowls, and now, I am hoping you can help me again.

I make a wonderful Lemon Meringue pie http://www.recipezaar.com/Lemon-Meringue-Pie-182002 The meringue is so lovely when it comes out of the oven, but invariably, it separates from the crust, and the meringue looses its height. I am not sure what causes this or how to have it keep its lovely shape.

Thanks!
Most sincerely,
Barbara
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Sweetiebarbara



Joined: 15 Mar 2010
Posts: 4
Location: Staunton, VA

PostPosted: Mon Mar 15, 2010 2:01 pm    Post subject: Reply with quote

I had not signed in, so I am the poster of this question... Wink
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Jim Cooley



Joined: 09 Oct 2008
Posts: 346
Location: Seattle

PostPosted: Mon Mar 15, 2010 5:22 pm    Post subject: Reply with quote

You do want a to add a bit of cream of tartar to the merengue. I think Alton Brown explains why somewhere, but I"ve tried it and know from exerience it really works to keep it puffy.

As the the separation, have you tried cooling it very gently --e.g. turning the oven off, opening the door just a crack and letting it sit? This works with custards and cheesecakes.
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Dilbert



Joined: 19 Oct 2007
Posts: 1026
Location: central PA

PostPosted: Mon Mar 15, 2010 7:24 pm    Post subject: Reply with quote

I think it was AB who also suggested over-beating the egg whites could trigger separation.
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Sweetiebarbara



Joined: 15 Mar 2010
Posts: 4
Location: Staunton, VA

PostPosted: Tue Mar 16, 2010 4:18 am    Post subject: Reply with quote

Thanks for the replies! Yes, I use 1/4 tsp Cream of Tarter... and I cool gradually (but cooling from the oven I have not tried). I LOVE AB, by the way! I also looked up Italian Meringue and Swiss Meringue... I might try Swiss next time... I just hate it when it falls! Unsure
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Antilope



Joined: 03 Jan 2013
Posts: 11
Location: Sacramento, CA

PostPosted: Tue Jan 08, 2013 8:55 pm    Post subject: Reply with quote

...
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lydiaparkes52



Joined: 15 Feb 2013
Posts: 1

PostPosted: Fri Feb 15, 2013 9:36 am    Post subject: Re: Meringue Reply with quote

Sweetie Barbara wrote:
Dear Michael,

Thank you for helping me work my way through making chocolate bowls, and now, I am hoping you can help me again.

I make a wonderful Lemon Meringue pie http://www.recipezaar.com/Lemon-Meringue-Pie-182002 The meringue is so lovely when it comes out of the oven, but invariably, it separates from the crust, and the meringue looses its height. I am not sure what causes this or how to have it keep its lovely shape.

Thanks!
Most sincerely,
Barbara


Thank for sharing the link... I am so excited to give it a try.... Big smile
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counter



Joined: 07 Feb 2013
Posts: 44

PostPosted: Fri Feb 22, 2013 4:21 pm    Post subject: Reply with quote

I love meringue, but I usually eat it at the restaurant, because I've never tried to make it at home...I'll try with this new recipe!
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