Joojoo Posted July 11, 2008 Share Posted July 11, 2008 Hi Does anyone know how long a batch of meringues will keep for? They don't usually last very long in this house (whoops - oh dear, I've just had another slice of pavlova for elevenses ), but I'm tempted to make extra to save making them so frequently. Thanks Jue x This is one I made yesterday - Quote Link to comment Share on other sites More sharing options...
Louise Posted July 11, 2008 Share Posted July 11, 2008 I think if you keep them in an airtight tin they keep for ages Quote Link to comment Share on other sites More sharing options...
Joojoo Posted July 11, 2008 Author Share Posted July 11, 2008 Thanks Louise. I wondered that as the packets in the supermarkets seem to have quite a long shelf life on them, but obviously they are packed full of preservatives. Will perhaps try some meringue nests this weekend and see how they go Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 11, 2008 Share Posted July 11, 2008 Funny you should ask this......... I cleared out a cupboard yesterday..... and found a plastic bag full of small meringues...........they must have been there for almost 2 years I had some with strawberries and then grandchildren also had some after school. They were absolutely fine They were small and had been cooked on a very low temp. for a long time - and probably left in the oven overnight. I wouldn't keep any which had been cooked for a shorter time and are chewy in the middle - which is how I really like them. Quote Link to comment Share on other sites More sharing options...
Joojoo Posted July 11, 2008 Author Share Posted July 11, 2008 crikey they would never last that long in this house I would have sniffed them out That's a good point about them being gooey in the middle - that's usually how I like them too. I usually do them for just over an hour on 140C then turn the oven off and leave them in there til the next day. God I've got to stop talking about them or I'll be off for another slice of that pavlova Does anyone else think that their chickens are making them fat? Quote Link to comment Share on other sites More sharing options...
chickencam Posted July 11, 2008 Share Posted July 11, 2008 MY chickens are definately making me fat, I have made loads of cakes recently and my only sweet weekness is good cake. I have put on half a stone in the last few months Quote Link to comment Share on other sites More sharing options...
TAJ Posted July 11, 2008 Share Posted July 11, 2008 They usually last a few weeks here - the trouble is the more soft fruit we have ripe the more the excuse to put it in meringue nests! Tracy Quote Link to comment Share on other sites More sharing options...
Joojoo Posted July 11, 2008 Author Share Posted July 11, 2008 MY chickens are definately making me fat, I have made loads of cakes recently and my only sweet weekness is good cake. I have put on half a stone in the last few months I think I've put that on in 3 weeks One whole pavlova a week (just for little ole me as son isn't overkeen on meringues) is not good!!! They are soooooooo yummy though. I hadn't made any for years until I got the girls. Now I can't stop . They have got to be less fattening than chocolate cake tho which is another slight weakness. Fortunately, I'm a bit short of time at the mo and the choccy cake takes a lot longer to make. Flipping chickens - they should come with a cholesterol warning Quote Link to comment Share on other sites More sharing options...
Joojoo Posted July 11, 2008 Author Share Posted July 11, 2008 They usually last a few weeks here - the trouble is the more soft fruit we have ripe the more the excuse to put it in meringue nests! Tracy snap Quote Link to comment Share on other sites More sharing options...
chickencam Posted July 11, 2008 Share Posted July 11, 2008 What do you use the yolks for? I am always annoyed that I never need yolks at the same time as white or vice versa. Am I right in thinking that you can freeze the whites for making meringues at a later date? Quote Link to comment Share on other sites More sharing options...
Joojoo Posted July 11, 2008 Author Share Posted July 11, 2008 I haven't really found a good use for them- I know what you mean I get frustrated by them being wasted. I usually end up making scrambled egg for my tea on the night I'm baking the meringues and just chucking the extra yolks in there. I hadnt thought of freezing the whites. Do they freeze ok? My reason for doing extra pavlova bases is more to save time, though saying that they only take 15 mins then they are in the oven so can't really complain that I'm tied to the cooker Quote Link to comment Share on other sites More sharing options...
Louise Posted July 11, 2008 Share Posted July 11, 2008 Lemon curd uses eggs plus extra yolks Very nice spread on meringues Other thing is mayonaisse Quote Link to comment Share on other sites More sharing options...
Joojoo Posted July 11, 2008 Author Share Posted July 11, 2008 ooh lemon curd would be a nice one. I hadn't thought of that. Might have a go next time I make a pavlova. Quote Link to comment Share on other sites More sharing options...
chickencam Posted July 11, 2008 Share Posted July 11, 2008 ooh yes there is recipe for a lemon roulade somewhere on here isn't there Quote Link to comment Share on other sites More sharing options...
TAJ Posted July 11, 2008 Share Posted July 11, 2008 There was a thread on this a while back. I use them for mayonnaise - so quick & easy. Plus to add extra yolks in scrabled egg or in a quiche. The bad way to use them (and I did this last weekend) is to make meringues with the whites and a batch of creme brule with the yolks - last weekend I made a dozen meringue nests with three whites and 6 individual raspberry (from the allotment) breme brule with the three egg yolks & ½ pint cream- there is a free recipe card for this is M&S at the moment for this. Tracy Quote Link to comment Share on other sites More sharing options...
Joojoo Posted July 11, 2008 Author Share Posted July 11, 2008 ooh yes there is recipe for a lemon roulade somewhere on here isn't there It's probably worth asking Poet as she makes quite a lot of lemon curd and was considering selling it so it must be good Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted July 14, 2008 Share Posted July 14, 2008 MY chickens are definately making me fat, I have made loads of cakes recently and my only sweet weekness is good cake. I have put on half a stone in the last few months Oh yes, me too Quote Link to comment Share on other sites More sharing options...
bronze Posted July 14, 2008 Share Posted July 14, 2008 creme brulee for extra yolks. A pavlova the size pictured lasts us one meal here. I seem to be making meringues everyday at the moment mmmmm Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted July 14, 2008 Share Posted July 14, 2008 What do you use the yolks for? I am always annoyed that I never need yolks at the same time as white or vice versa. Ice cream!!! Then you combine the meringues, the ice cream and some yummy summer fruits for a great pud! Am I right in thinking that you can freeze the whites for making meringues at a later date? Yes, I tend to keep a pot in the freezer to which I add whites as I use the yolks for mayo etc with a note of how many whites are in it. Quote Link to comment Share on other sites More sharing options...
FruitandNutCake Posted July 22, 2008 Share Posted July 22, 2008 I've made two american type lemon merangue pies. The second one went pear shaped - think I over cooked it at too high a temperature and the merangue flopped and was burnt Do eggs contain a lot of cholesterol? I've put on a few pounds too, but went for a blood test and it shows slightle raised blood cholesterol - and they've sent me leaflets on a low fat diet. I'm confused as I've always been underweight with a BMI of about 18. Even now I'm still within the "normal" range - so is it the increased number of eggs I'm eating? Quote Link to comment Share on other sites More sharing options...
spratly0 Posted July 22, 2008 Share Posted July 22, 2008 mmmmm home made lemon curd! quick and easy to make and tastes far superior to shop bought - cheaper too, not such a long shelf life but thats not a problem in our house can't wait for my first eggs - to taste the difference, (currently use supermarket organic) I am already overweight so it won't make too much difference - I hope Quote Link to comment Share on other sites More sharing options...
chickencam Posted July 22, 2008 Share Posted July 22, 2008 Eggs do contain cholesterol but it is the good kind but I think if you have a family tendency to raised cholesterol then they can raise your levels but otherwise you are ok to eat one a day. I plan on doing loads of swimming with the children this summer we have been 3 days running so far so good hopefully by the end of the summer despite cakes we will be a bit fitter and maybe even a bit lighter Quote Link to comment Share on other sites More sharing options...
Abbey Road Girl Posted July 22, 2008 Share Posted July 22, 2008 According to one of my favourite cookery books, you can freeze eggs both separated into whites and yolks or as whole eggs. If you are freezing whole eggs, scramble them with either a pinch of salt (for use in savoury dishes) or a pinch of sugar (for sweet dishes)--and don't forget to label them. Raw eggs do well frozen, but cooked eggs do not. Quote Link to comment Share on other sites More sharing options...
