Merangue advice

[Muminneedofadvicelol]

I've searched for a recent post, but can't seem to find one.

I made a merangue last night and left it in the oven over night. Door wasn't left open on oven as it didn't tell me to, but my meringue is very soft and it's turned a ligh brown colour.

I can never seem to get this right.

I had the oven at 100c like it said for an hour. Turn oven off and leave it in over night.

My bowl wasn't greasy.

My baby got me up at 5, so the ovens on again at 200c and I'm putting it in for 10 mins. This could be a mistake, but I'm willing to try it and if not, I can make another one today

Anyone got any advice on this?

Thanks x

Hello
Can you find a Mary Berry receipt,
Otherwise I go by weight of eggs in shell and do equal amount of caster sugar.
Whip whites to soft peak stage , whisk in sugar in small amounts,
I add a large teaspoon of cornflour and a small splash of white vinegar at the end. If you like a harder shell to the outside and a bit of squidgy on the inside,
Slightly older eggs are better as some of the water content has gone.

DH chef said if it’s gone brown is because the sugars have caramelised. He said your oven may be too efficient and you need to drop the temp to 70/80 instead. What are you making it for? Pavlova or a dry meringue for Eaton mess etc.

I've never made a pavlova if you've made one of those but with regular meringue blobs they do go a light brown and are soft and chewy in the middle (and delicious unlike the brilliant white rock solid meringue you buy in the shop). Depending what you want to do with it it should taste ok. I wouldn't put it back in the oven.

BBC good food ultimate meringue recipe works for me. Chocolate meringue is also amazing (add cocoa and dark chocolate chunks).

I had read it can be normal for them to go kinda brown. I think it's because I saw the Mary Berry Christmas wreath and it's literally as white as snow. I know the shop ones that are white usually are really hard. I had a little taste of mine and it was actually really nice and very chewy. I can only hope it is OK tomorrow.

All great tips. I'll take these on board and see how it goes next time. With the sugar, I actually took a tip from online bakers "The Merangue Girls". They put the sugar in the oven for 5 mins and add it to the egg whites. It gave the mixture a really glossy effect.

I popped it back in the oven and it seems to have hardened a bit. I'll be using whipped cream and it could hide a multitude of sins.

Now to do the other desert...

Rename them brown sugar meringues or caramel meringues. Then you've nailed them.

Perfect idea @cleaning247