Virgin meringue maker needs advice

[Themasterandmargaritas]

I made a batch of Nigella's mini meringues tonight and followed her recipe exactly. However there is nothing mini about them, nor are they white, nor will they withstand having a punnet full of berries placed delicately within.

What did I do wrong? What do I have to do next time? Finally, can I freeze these pathetic attempts so that I can pass them off on some poor unsuspecting friends next weekend?

hmmm the kind of sugar you use will alter how "white" they are
they do usually come out brownish, they will be yummy though, I am sure.

Ahh, our local version (kenyan) of Caster Sugar may be quite a world apart far from the version Nigella uses.

They do taste nice though, can I freeze them do you think?

meringues don't spread much during baking so why have yours turned out so large? Did yours spread?

Did you use golden caster sugar? If so, they will be a nice beigey colour.

What do they taste like? That's what's really important. Are they lovely and chewy in the middle?

pointydog.. mine always spread a bit. i wonder why... hmm

yes, you can freeze them

Pointy they didn't so much spread out as up. Yes they are very chewy in the middle but very very very crumbly....

Actually they spread out as well. They certainly can't be refered to as 'mini'

Don't freeze them, they go soggy. They will keep for about a month in an air tight container.

Best use for failed meringues (I'm an expert at failures) is Eaton mess. Which is basically smash them up mix with lots of cream and berries. You can serve in big wine glasses if you want them to look a bit grander.

You could also make knicker Bocker Glories (goodness knows how you spell that)

Smashing them up seems like the only solution, I could mix them up with passionfruit, melon and mango with cream couldn't I?

How do I stop the very crumbly business happening next time then?

nigella's a bit crap. What's her recipe? I've got a good one. Hasn't let me down.

Hers was 8 egg whites, pinch of salt, beat until firm-ish, then add 500g caster sugar little by little still beating. Finally add 4 teaspoon cornflour and 2 teaspoon white wine vinegar and fold in.

It seemed foolproof Of course I could be being let down by the quality of my ingredients, apart from the eggs as they are from our own chickens

Over to you Pointy, what's yours?

I always use Mary Berry's - never let me down, never spreads, lovely

Please tell Wallaroo.

I don;t mess about with vinegar or anything - I use an old Delia recipe with is 3 egg whites, beaten till stiff, then add in gradually 6 oz of sugar, beating like hell after every spoonful. Make whatever shape of meringue/pavlova you want and put into a really low oven - about 130C.

which is

Passion fruit and mango sounds good. You have to come up with a new elaborate name for the dish though. Failed meringues and fruit doesn't cut it.

Hang on then

did you leave them in the oven for an hour (with oven turned off) at the end of the cooking time? If not this could be why they were squishy in the middle, they need to be given time to dry out.

I just use sugar and egg white - 2 oz of sugar per egg . It always seems to take longer to cook them than you think, but that might be my oven.

at failed meringue and fruit, ok so keeping with the Eaton Mess theme it could be Aberdares Slop as it will be eaten in the Aberdares National park and given the state of some of the roads to get there, slop will probably be a pretty accurate description of it upon arrival.

4 egg whites
225g caster sugar
1 1/2 tsp cornflour
1 1/2 tsp white wine vinegar

Pre heat oven to 160.

Whisk egg whites until stiff, add sugar gradually still whisking. Blend cornflour and vinegar whisk into mixture.

Spread meringue(s) onto non stick baking paper.

Place into pre hearted oven but immediately reduce temp to 150. Bake for 1 - 1 1/4 hours until firm to touch. Turn oven off and allow to cool completely in oven.

Bewilder I cooked for 30 mins and left in the oven for 30 mins, so you think it needs longer?

Next time I will try sugar and egg whites only, with 2oz to every egg white, thanks.

Themaster I would definately say it needs longer. Also if you make a mix of white wine vinegar, vanilla extract and cornflour - equal amounts about a teaspoon each and mix it in a little bit at a time as you add the sugar to the eggs it will help.

yep I never use anything but egg whiter and sugar either.

chewy in the middle is GOOD!!!

yes, I use a little cornflour and lemon juice (rather than ww vinegar) because I was read that's what makes them delicious and chewy. I hate crumbly dry meringues. And golden caster sugar.

You can use the back of a spoon to make a dip in the middle to help make them bowl shaped rather than volcano shaped