• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

My merengues never come out good

lozina

lozina

Lifer
I love to make Alton Brown's creme brulee recipe which leaves me with 6 leftover egg whites.

The best thing I have found to do with them is to make merengues but I cant figure out why they cant come out dry and firm like when I buy them at bakeries/stores.

They come out soft and sticky.

One time I followed a recipe that said 200 degrees for like 1.5 hours and then leave in oven with door open to continue drying overnight. That didnt do it.

Also tried baking at 350 for 30 minutes and then when they were still soft (and getting a bit too brown) I let them sit at 200 degrees for another hour and they came out OK but still a bit soft and sticky.

What can I do to ensure they dry nice and firm? Maybe leave the baking sheet to preheat in the oven so when I plop the dollups of egg white mixture they sort of sear? I dunno...

I beat the egg whites until they form medium to hard peaks. Then I mix in the sugar and continue beating until very firm peaks its almost like marshmallow consistency at that point. Then I dollup them on the baking sheet and bake. The other ingredients I add are vanilla flavor, coconut flakes, pinch of salt and cream of tartar to enhance firmness of the whites.

Adding the coconut flakes I suppose makes it a step towards macaroons but I cant help myself I love coconuts...
 
merengue-dog-gif.gif
 
lozina said:
The best thing I have found to do with them is to make merengues but I cant figure out why they cant come out dry and firm like when I buy them at bakeries/stores.
Click to expand...

Try making souffles. Most souffle recipes are a couple of yolks and a whole buttload of whites, so toss in another 2 eggs and you've got the makings for souffles for four to six people. And they're not all that hard to do.
 
I think I'm the only person on the Internet that hates Alton Brown. The guy seems to over-complicate the simplest cooking techniques. It's like watching Sheldon Cooper make a pie from scratch 😀

Anyway, your oven probably isn't getting hot enough to do the job. Try boosting it up 25 degrees or so.
 
Mixolydian said:
Doesn't humidity have a major impact on meringues?
Click to expand...
Yes, high humidity and any traces of fat will destroy a meringue.

First trick - do not separate the yolks and whites using your hands. Even the oils from your skin can cause a meringue to fail. Here's a trick to separate yolks from whites that doesn't involve using your hands:

http://www.youtube.com/watch?v=_AirVOuTN_M

Second trick - allow the whites to come to room temp. You will get a better volume out of them.

Third trick - use a non-reactive bowl like stainless or glass. Do not use a plastic bowl since they can harbor fats that prevent the whites from obtaining the proper stiffness.

Fourth trick - make sure all of your utensils are perfectly dry. Any moisture will cause a meringue to fail.

Last of all - don't try to make a meringue on a rainy day.
 
Last edited:
TastesLikeChicken said:
Yes, high humidity and any traces of fat will destroy a meringue.

First trick - do not separate the yolks and whites using your hands. Even the oils from your skin can cause a meringue to fail. Here's a trick to separate yolks from whites that doesn't involve using your hands:

http://www.youtube.com/watch?v=_AirVOuTN_M

Second trick - allow the whites to come to room temp. You will get a better volume out of them.

Third trick - use a non-reactive bowl like stainless or glass. Do not use a plastic bowl since they can harbor fats that prevent the whites from obtaining the proper stiffness.

Fourth trick - make sure all of your utensils are perfectly dry. Any moisture will cause a meringue to fail.

Last of all - don't try to make a meringue on a rainy day.
Click to expand...

I've always chilled my eggs to make removing the yolks easier. If they're room temp the membrane gets more fragile...the tiniest bit of yolk will ruin it.

You could always cheat and buy egg whites in a container too 🙂

The humidity thing---I've never had a problem with that. Gas ovens by nature are humid and mine turn out fine.
 
Fritzo said:
I've always chilled my eggs to make removing the yolks easier. If they're room temp the membrane gets more fragile...the tiniest bit of yolk will ruin it.

You could always cheat and buy egg whites in a container too 🙂

The humidity thing---I've never had a problem with that. Gas ovens by nature are humid and mine turn out fine.
Click to expand...
Remove the yolks when the eggs are chilled using the bottle trick then allow the whites to come to room temp. The bottle trick works better when the yolks are cold anyway. The membrane around the yolk sack is stronger when it's cold.

Gas ovens do have a certain humidity produced by combustion but the heat ameliorates the process. The problem with the humidity is the amount integrated into the egg whites when they are whipped to stiff peaks. You want to keep that to a minimum.
 
TastesLikeChicken said:
You'll break eggs just to show that and amaze your friends. I did.

:biggrin:
Click to expand...

I showed our 2 year old how to break an egg the other day. He was a little surprised at first...then turned towards the egg carton to try for some more 😱

I fully expect to walk in the kitchen and find him sitting there with a dozen busted eggs at some point now. Though at least he's a good kid and would probably be trying to put them all in a bowl or something. 😀
 
Fritzo said:
I think I'm the only person on the Internet that hates Alton Brown. The guy seems to over-complicate the simplest cooking techniques. It's like watching Sheldon Cooper make a pie from scratch 😀

Anyway, your oven probably isn't getting hot enough to do the job. Try boosting it up 25 degrees or so.
Click to expand...

I don't even know who Alton Brown is 😉

However, I've been following a ton of CI/ATK recipes and they do have a penchant for complicating things at times...though everything turns out delicious and goes as expected, so that's worth it for me.

TastesLikeChicken said:
Here's a trick to separate yolks from whites that doesn't involve using your hands:

http://www.youtube.com/watch?v=_AirVOuTN_M
Click to expand...

Holy hell. I need to go try that. Now.
 
biostud said:
add a small amount of vinegar.
Click to expand...

Cream of tartar is a better source of acid as there is a fair amount of water in the vinegar. Merengues really aren't rocket science, they just require a long slow heat to dry them out. Especially in humid climates. An oven really isn't even necessary unless you like them browned. I've used a proof box and warming drawer and just let them go overnight.
 
I've done nutella meringues and they turned out fine: http://creampuffsinvenice.ca/2011/02/05/nutella-the-world-needs-you/

Place in the oven for 10 minutes (at 300º F). After 10 minutes, immediately lower the heat to 200 degrees F. and rotate the trays. Bake for an hour.

After an hour, check the meringues. If they are completely dried out then turn the oven off and leave the meringues in the oven for a few hours to cool with the oven. If the meringues still look a bit “wet”, then continue baking for another 20 minutes or so. Either way, once fully baked, turn off the oven and leave the meringues in there for a few hours.

When you remove the meringues from the oven they should be completely dry and cool and will sound hollow when you tap the bottoms.
Click to expand...
 
Can you cheat and hit them with a touch of cornstarch during the mix? I've never tried it, but I'm thinking you might retain some structure.

Are you having issues with them coming out of the oven or in the mixer? If it's an issue getting to the right peaks in the bowl, use a little bit of cream of tartar.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top