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Questions tagged [meringue]

85 questions
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Why does my pavlova always look like this?

It has circles on it every time I try to make it. And sometimes it just won't dry - it's soft; it doesn't really crack like I hope it would! It always sinks and the bottom is kinda sticky and dark brownish. (click for full size) Here's the recipe…
Frozen Heaven
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How to consistently get golden beads on meringue topping?

Sometimes, golden beads form on my cheesecake with meringue topping. I very much like this effect, but I can't get it to appear consistently. Can anyone give advice as to what to pay attention to?
phant0m
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How do I make meringue using a whipped cream charger?

What is the method and ingredients for making small hard meringues using a whipped cream charger? How do I combine the ingredients in the charger prior to whipping? Please help - I can't find this anywhere.
Richard
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Too big tin for meringue cake recipe. How to solve?

So I have this recipe for a hazelnut meringue cake. It asks for an 18cm tin. However, I only have a 24cm tin. I went to the shop today but they do not have a 18cm tin. So i guess there are several other possible options. I could make more of the…
Lotte Laat
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How to make a meringue cake layer that is not cracked?

I have been trying for some time to make a meringue cake layer (like for Pavlova, but flatter, thinner) and I have not had any luck. The recipe I use is 50 grams of sugar per one medium egg white, and 1/4 or 1/2 teaspoon of cream of tartar if using…
zofia
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Icing a cake with meringue: can it be done in advance?

I have an event this Saturday for which I'm preparing a layered cake to take. I was planning to ice it with meringue (Italian, for best stability) and then torching it. The event begins in the morning, and the cake should be eaten in the early…
Fimpellizzeri
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Meringue - Dry Crisp And Impossibly Delicate

I am looking for a recipe for an impossibly dry/crisp baked meringue. The baked meringue medallions, once cooled, are almost like oak log ash, and the medallions cannot be picked up by their edges, that's how delicate they are. If you touch the…
Jesu Spectre
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Separating egg yolks the night before beating meringue

When separating egg whites from yolks could a person do it the night before so the morning of making pies turns out faster?
Lori
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If the egg whites are old, is it safe to make Italian meringue?

If the eggs are little bit old, and I used the egg whites to make Italian meringue, is it safe to it ? Egg whites could contain salmonella, and especially in my country where eggs are sold locally from local farms without being tested. I have the…
alim1990
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What would the best Cornflour substitute be for a Pavlova?

Our local stores do not sell cornflour so I need a substitute. Online I'm finding people saying use normal flour, or you can use arrowroot or you can use cornstarch at half the quantity. But these substitutions are given for purposes like…
Kias
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Re-Heat meringues after having them in the fridge for a long time?

Three weeks ago I tried to make meringues. Unfortunately I left them in the oven for too short, and thus they were quite soft. Thus I put them in the fridge. Now I took them out again, and noticed that they were quite soft again (due to taking…
arc_lupus
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Italian meringue deflated after adding sugar

I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably should note they were only a few weeks shy of their expiration date). I know fresher whites…
JShweky
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how long does swiss meringue last?

I've just discovered swiss meringue as a dairy-free option for frosting cakes and am not sure much about it, including how long it lasts, whether to store it in the fridge or room temperature, how far ahead can I make it and does it freeze. …
emily
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Why did my meringue deflate and go soft?

I used 8 egg whites with sugar and beat it. It was so stiff that I could actually maybe cut it with a knife and make a sculpture out of it. I preheated the oven to 150 degrees and baked it at 140. The meringue deflated and was soft and quite a…
Fatima khan
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Can I flavor powdered sugar with vanilla beans or citrus zest?

I'm asking specifically for macarons (the fussiest cookie in the known universe), so I wouldn't be interested in trying if it would negatively affect the way the sugar behaves in a macaron recipe, but a subtle flavoring could be pretty cool. I…
Jolenealaska
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