What do you need to know about making meringue?
Things to remember when making meringue: 1. Make in a very clean steel or glass bowl; grease will break down your meringue. Don’t use plastic bowls! 2. Egg whites must be pure; if you get a little yolk in them, it’s full of fats that will break down your meringue. 3. Beat on high until the peaks start bulging out in front of your beaters.
When do you break open a meringue tester?
If you prefer a chewier center, break open your first tester 20 minutes or so before the end of the baking time. Higher temperatures can cause meringues to crack and brown. A longer bake at a low temperature leaves you with a smooth, shiny, crisp meringue that blissfully melts in your mouth.
What are the rules for baking lemon meringue?
Soft, pillowy meringue is the perfect blanket for tangy lemon filling. Meringue rule 7: Avoid humid days. Remember how sugar absorbs all of the moisture it possibly can? This is why baking meringues in high humidity can be problematic. It takes a lot longer for them to dry out in the oven.
Do you put meringue on top or bottom of custard?
If you want the meringue to not separate and make a liquid layer on your pie, put it on your custard or filling while it is still hot. The hot custard cooks the meringue from the bottom, and the oven cooks it from the top. If you put meringue on cool filling, the bottom of it may stay raw and can separate.
How do you make meringue for a pie?
In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust.
How long does it take to make meringue from egg whites?
Egg whites must be pure; if you get a little yolk in them, it’s full of fats that will break down your meringue. 3. Beat on high until the peaks start bulging out in front of your beaters. For me, this takes about 7-8 minutes. 4. Add the sugar, vanilla, and cream of tartar when you are about halfway to 3/4 through.
Are there any meringues that Don’t Weep?
At last a meringue that does not weep!! I have tried so many different meringues that weren’t supposed to weep and of course they always did. Tried using the extra fine sugar and it helped but did not prevent the weeping.This one truly does not weep and tastes excellent.
