Meringues - how did I manage them?

[NotanOtter]

SO! I am a rubbish cook but am trying and trying not to be. Today some friends were coming and as i have a new mixer i decided to make meringues.

It started fine - i did 12 egg whites to 24oz caster sugar and it all looked ok but then the mixture looked much too drippy

anyway i spent all day hours cooking them and they did not rise but looked like oyster shells ... anyone know why they did not rise??

they taste like toffee heaven crisp on outside and a bit chewy - if only they'd risen i would be so pleased

any tips?

Did you beat the eggs until they were very stiff before gradually adding the sugar?

my tip is to pretend that's how they're supposed to be. They sound even better than normal meringues to me. You genius.

was your bowl super, super clean?
if you get any fat/oil etc in the mixture it can go very wrong (even some egg yolk will do it)

were the eggs cold? room temp eggs always beat up better i find.

also need really fresh eggs

did you add the sugar gradually?

I'm not sure about measurements (unfamiliar with oz) but usually 1 egg white to 60g sugar works for me.

If the mixture looked "drippy" before it went in the oven then it wont rise.

You need to beat the egg whites until they form stiff peaks (and you can tip the bowl upside down without the mixture falling out) and once you add sugar you must continue to whisk until the mixture is smooth and glossy.

thankyou all! The book was an aga cookbook ( novice /crap cook emotion) and it said 'soft peaks' before adding sugar . I have a new kitchenad and was mopping floors as it did the beating so i was almost worried i had overdone it - ages but on slow.

but the peaks were NOT stiff - just tiny

i added the sugar slowly but the cookbook said a teaspoon at a time which with 24 oz would have taken 17 house 47 minutes so no not that slowly

maybe i will try to make the eggs rock hard peaks next time then?

i did notice the eggs were VERY cold - so that too not a good idea..

is it possible to overbeat the eggs?? if not i will just beat a lot more

Yes ... You need stiff peaks first before adding sugar

Also, pinch of salt helps

Wipe the bowl with half a lemon before adding the whites - this removes any grease which can stop the eggs beating as well as they can

the bowl had been in the dishwasher.....might try the lemon juice trick

Merins don't rise, they just harden in the size and shape they already are.

Toffee outside chewy inside sounds lovely.

ok so they needed to be firmer on entry - lesson learned!

As nacy above said - best tip from Jamie O - keep beating after all sugar is added for about 5-8 mins!! If you rub a little mix between your fingers it shouldn't be gritty at all nice and smooth and shiny.

Old egg whites beat up more than fresh! Don't bother with salt or vinegar or cornflour at all - adding a few interesting flavours can be interesting - like finely grated orange peel or cocoa sieved in.

thankyou SDD !

I will take heed of your advice and keep beating - any one got any tips on beater speed?

ps i have a kitchenaid?

Have an older kenwood but still the same. Beat the whites on medium to get them to firm peaks (when you can tip the bowl over your head so you must be sure . Whisk the suggar in gradually at about the nsame speed then when all in (you can add slowly at start then faster - usually works and can't be faffed with very small adds, as long as you got firm peaks to start. Final whisk is at full blast for a good 5-8 mins (honestly!) - put the timer on as sometimes you wil be tempted to turn it off sooner.

Spoon onto the paper (tip put a couple of blobs of meringue mix on underside as it holds paper in place).