Cooking For Engineers

[Sweetie Barbara]

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

[Sweetiebarbara]

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

[Jim Cooley]

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.

[Dilbert]

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

[Sweetiebarbara]

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!

[Antilope]

...

[lydiaparkes52]

[counter]

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!