Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [meringue]

85 questions
6
votes
1 answer

Using nuts in pavlova meringue

I want to use ground nuts in a pavlova meringue, but I am having difficulty deciding what cooking technique would be best to use - recipes for meringue with nuts added seem to require a higher heat (350f/ 175 C) and shorter cooking time, cooling out…
Marianne
  • 61
  • 2
6
votes
1 answer

How to keep baked meringue from shrinking away from pie crust?

I've tried this three times now, but have not yet had success. When making pies like chocolate cream pie or lemon pie and topping them with meringue, after baking said meringue it inevitably shrinks and pulls away from the pie crust, in cases…
Fimpellizzeri
  • 661
  • 3
  • 13
6
votes
1 answer

How to avoid holes in Chiffon cake?

I have recently baked a couple of chiffon cakes, overall I'm happy with the bake - the structure and flavor are very good. However I have a recurring issue with large holes in the sponge, see the picture below. I suspect it is some of the…
GdD
  • 74,019
  • 3
  • 128
  • 240
5
votes
1 answer

How to whip up a small quantity of Italian meringue?

Sometimes, I want to make a recipe (or train one) that involves Italian meringue, but I find it very difficult to whip one up when using small quantities of egg whites. I find it very hard to whip Italian meringue without using a stand mixer. My…
Fimpellizzeri
  • 661
  • 3
  • 13
5
votes
1 answer

What are these chocolate meringues called?

I've picked these up at a swiss/ french patisserie and I'd love to try making them myself, but I can't find anything online similar to this. They are dry and crusty on the outside and have a soft mousse like texture on the inside. They are not chewy…
Belen
  • 51
  • 2
5
votes
3 answers

Can you safely torch a meringue topping instead of baking it?

I want to make a butterscotch pudding and chill it in ramekins. Since the pudding calls for egg yolks, I thought of making the whites into a meringue topping. If I do that, can I brown the topping with a kitchen torch instead of baking all the…
crmdgn
  • 1,572
  • 3
  • 18
  • 31
5
votes
1 answer

What's this odd stuff coming out of my meringue?

I used this (http://m.allrecipes.com/recipe/58871/authentic-french-meringues/) recipe, but added some vanilla, probably a bit extra sugar, and baked them at 185 instead of 200 with the door open.
keroro
  • 53
  • 4
5
votes
1 answer

Can I cook Meringue on tin foil rather than Baking paper?

I am making meringue's and don't have access to baking paper, would tin foil work or could I just grease the tin itself?
user15463
  • 51
  • 1
  • 1
  • 2
5
votes
2 answers

Does an acid actually stabilize meringue and if so why?

Is it scientific fact that acid stabilizes meringue or is this a fallacy? If so does anyone know actually why and are there any other substances that do this well also?
Sebiddychef
  • 3,728
  • 4
  • 20
  • 29
5
votes
2 answers

How do I keep meringue from "weeping"?

Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
JustRightMenus
  • 10,817
  • 29
  • 65
  • 94
5
votes
1 answer

What are the Purposes of the Types of Meringue that are used for Pastry?

i have seen a lot of recipes, which calls french meringue mostly in spongy cakes in the japanese cheesecake for example and other cake recipes, but for the decoration and filling of them are used another kind of meringue that could be swiss or…
Michael Ben David
  • 869
  • 2
  • 12
  • 23
4
votes
1 answer

Incorporating Italian meringue into mousse

Yesterday I made some mousse using whipped cream and Italian meringue as aerators. I incorporated the whipped cream to the base first and the Italian meringue last. However, the Italian meringue was a bit 'chunky' and did not easily incorporate into…
Fimpellizzeri
  • 661
  • 3
  • 13
4
votes
7 answers

What is the best way to making a great pavlova base?

What is the best way to making a great pavlova base?
Anonymous Type
  • 215
  • 1
  • 4
  • 8
4
votes
2 answers

Îles flottantes vs. oeufs à la neige

Long ago, I ate at someone's house and was served pieces of meringue on chilled crème anglaise.* The hostess called it îles flottantes, but I have since heard it called oeufs à la neige. Meanwhile, I've seen île flottante used to refer to a single…
crmdgn
  • 1,572
  • 3
  • 18
  • 31
4
votes
2 answers

How can I stop my pavlova from "leaking"?

I'm learning to make Pavlova. I'm five attempts in and generally pretty happy with my latest one except for the weird "leaking" that happens during baking. Anyone know why this happens and how to stop it? Photos: Ingredients: 160g egg whites (at…
Felix Lover
  • 141
  • 1
  • 1
  • 3
1
2
3 4 5 6