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Meringue disaster - please tell me what I am dong wrong

(16 Posts)
Generallyok Fri 28-Apr-17 17:17:47

Ok supposed to be providing meringues for a christening on Sunday. Made 3 attempts and each have been a disaster. Every time the recipe seems to sloppy and I can shake the meringue into a nest. Please someone tell me what I am doing wrong. I have been so rubbish in the kitchen before. I am using the ready bought egg whites from chiller section.

Unescorted Fri 28-Apr-17 17:24:57

Wash everything really well - the smallest amount of fat will prevent it from thickening. Whisk the whites with a teaspoon of vinegar to soft peaks. Add a tablespoon of caster sugar per egg white while continuing to whisk. Add a teaspoon of cornflour whisk until shiney. Pipe out with a disposable piping bag or shape with the back of a spoon.

OlennasWimple Fri 28-Apr-17 17:26:15

Yes, wash and wipe and wipe all your equipment until it is literally squeaky clean

Are you whisking the whites properly first before adding the sugar?

Persemillion Fri 28-Apr-17 17:26:30

Egg whites should be beaten thoroughly before incorporating sugar very slowly. The sugar must be completely dissolved within the beaten eggs.

Generallyok Fri 28-Apr-17 17:31:14

Thank you all the recipe that I found required 3 egg whites and 150g sugar. Maybe to much? I thought I was whisking for a long time but maybe not enough did the tip bowl upside down trick before adding sugar. All seems good until I add sugar then goes all watery. There is no way my mixture has been thick enough to pipe

TondelayaDellaVentamiglia Fri 28-Apr-17 17:33:46

i am a bit suspicious of that boxed egg white if i am honest...

last two pavs I have made with them have not been my usual Giant Fluffy Cloud of Extreme Sweetness and Calories

tips would be to make sure everything is very clean...hot wash and dry all utensils and bowls

old eggs whites whisk better...even to the extent of leaving them in a bowl in the fridge overnight

get eggs to stiff peaks and add sugar very slowly

try not to add more until previous additions are thoroughly mixed in...you can dab a finger in and "feel" the sugar grains.

I'd try again with real eggs tbh

gastropod Fri 28-Apr-17 17:37:01

4 egg whites
250g caster sugar

Squeaky clean equipment.
Whisk whites to soft peaks. Stand mixer best.
Gentle shower in the caster sugar very, very slowly. Stop every now and then to scrape any sugar crystals from the side of the bowl into the mix. Once all the sugar is incorporated, whisk on medium for 10 minutes.
Meringue mix will be beautifully shiny and firm. Pipe or spoon onto lined baking tray. Bake for 1hour 15 mins (more if they are big) at 120 degrees, switch off heat, open oven door and let cool inside the oven.

sqidsin Fri 28-Apr-17 17:38:02

I've never attempted piping - worried I'd squeeze the air out of the mixture! To make nests, I put a spoonful onto the tray (on baking paper) then use a teaspoon to sort of hollow out the centre a bit. Looks pretty rustic but I like that!

gastropod Fri 28-Apr-17 17:40:08

PS I should have said my meringues were always flat and rubbish until I used this recipe! It's adapted from Michel Roux's book, Eggs.

bigchangesabound Fri 28-Apr-17 17:40:18

Use a glass or ceramic bowl, not a plastic one as they don't get as clean.
Add sugar small amount at a time and mix well to ensure fully dissolved/incorporated.
I always use delias recipe which is 50g of sugar per egg white and a pinch of salt.

MabelTheCow Fri 28-Apr-17 17:40:58

I use 50g of sugar per egg white but no vinegar and make sure they are at room temperature as they whisk better.
I completely agree about making sure everything is super clean (and dry) first but then whisk like your life depends on it. You really want the peaks to be as stiff as you can make them before adding sugar.

TondelayaDellaVentamiglia Fri 28-Apr-17 17:43:38

oh and TOP TIP if you are making individual meringues is to use one of the ice cream scoops with the spring/trigger bit on the side.. think school dinner mash potato scoop.... every last one will be identical!!

One like this

LumelaMme Fri 28-Apr-17 17:44:17

It's adding the sugar slowly that is the trick. I dumped it in all in one go once. Flattest pavlova in the history of the world.

VerySadInside Fri 28-Apr-17 17:45:00

Old eggs, well past sell by date is best!

petitdonkey Fri 28-Apr-17 17:48:35

this recipe has never failed!!

Heat oven to 200 C
Double sugar to egg whites. So 150g egg whites (I use the carton) 300g caster sugar.

Heat the sugar in the oven (I put it in a frying pan) for 7 mins or until warm to touch. Take out and turn oven down to 110

Meanwhile whisk the egg whites until white and fluffy. Add the sugar in one go and keep whisking on high for 10mins (I have a KA) until totally cool.

Cook for 1hr30

FamilySpartan Fri 28-Apr-17 18:10:21

I've found that egg whites from a carton can be very hit-and-miss. Use fresh egg whites instead.

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