Ain't Nobody Here Posted May 2, 2009 Share Posted May 2, 2009 I've got a good recipe which works every time ..... but I can't find it . I would like to have it so I'll keep looking . Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted May 2, 2009 Share Posted May 2, 2009 I have a recipe my Mum used to use, that never fails, and a strange one where you put everything into one bowl, and beat until ready, it always looks like it isn't going to work, but it does Karen x Quote Link to comment Share on other sites More sharing options...
Snowy Posted May 3, 2009 Share Posted May 3, 2009 Don't you have to leave them in the oven overnight to get them crisp all the way through? They need to dry out rather than cook. Quote Link to comment Share on other sites More sharing options...
Phoebe Posted May 3, 2009 Share Posted May 3, 2009 I use 3 egg whites and 6oz caster sugar. Whip egg whites (with electric hand mixer) until just making firm peaks and then continue whipping while you add sugar a teaspoon at a time. then bake for 1.5 to two hours. - however, I have an Aga so the oven temp is very low. You can turn them over when half done, to make sure bottoms dry out as much as poss, or leave in a turned off oven, or on top of a warm cooker to finish drying out inside. Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted May 3, 2009 Share Posted May 3, 2009 I whisk up egg whites then when very thick & bubbly add the sugar (1oz sugar to 1 egg white as above) & mix until it's all incorporated & shiny, spoon the mix in small dollops onto greaseproof or baking parchment & stick them in an oven of no more than 100-150C. I have no idea how long they take, I just keep checking until one comes off the paper easily. Then they are lovely and crispy inside too. If you want them slightly chewy, do the same thing, but make the dollops a bit bigger, or cook for less time. Sorry not very specific, but all ovens are different & the freshness & temperature of your eggs makes a difference too. I was asked to make meringues for a friend's inlaws wedding anniversary & ended up making about 300 - and very nice the few "rejects" were too Sha x Quote Link to comment Share on other sites More sharing options...
LJ's Chooks Posted May 5, 2009 Share Posted May 5, 2009 oh mine is so simple.....wizz up egg whites til stiff.... add caster sugar, wizz... If you use 2oz of caster sugar to every egg white it seems to do the job, then bung it in the oven for 2hrs at 125-140 C, then turn off the oven and leave it there overnight or until the oven is cold. This is tried and tested by by next door neighbour and i have stolen her recipe!! Seems to work for me every time, but i think it depends on your oven. Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 5, 2009 Share Posted May 5, 2009 I usually use the cook them then leave in the oven overnight method too Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted May 5, 2009 Share Posted May 5, 2009 I like them chewy inside - how do I get that? michelle Quote Link to comment Share on other sites More sharing options...
bluekarin Posted May 5, 2009 Share Posted May 5, 2009 I like them chewy inside - how do I get that? michelle I get mine to be chewy by taking them out after the initial cooking time. If you leave them in the oven overnight, they dry out and go all crisp. I really like them chewy too. The dry, powdery ones make me cough. Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted May 6, 2009 Share Posted May 6, 2009 I like them chewy inside - how do I get that? michelle I think it's when you put vinegar into the mix that makes it chewy, something about the reaction of the vinegar with the protein in the egg white If you leave the vinegar out then the meringue goes dry and powdery I think. Karen x Quote Link to comment Share on other sites More sharing options...
AJuff Posted May 7, 2009 Share Posted May 7, 2009 No I disagree with the vinegar . . makes them taste funny!! You can get them chewy by leaving them overnight in the oven. 4 egg whites, 6oz caster sugar. Whip the egg whites until you can turn the bowl upsidedown and they won't fall out, whisk in the sugar very quickly and put mixture onto a baking tray. 1hr at 140 then turn off the oven and leave them. Yummy chewy meringues. Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted May 7, 2009 Share Posted May 7, 2009 No I disagree with the vinegar . . makes them taste funny!! You can get them chewy by leaving them overnight in the oven. 4 egg whites, 6oz caster sugar. Whip the egg whites until you can turn the bowl upsidedown and they won't fall out, whisk in the sugar very quickly and put mixture onto a baking tray. 1hr at 140 then turn off the oven and leave them. Yummy chewy meringues. I will be checking the over the head thing on husband! Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted May 8, 2009 Share Posted May 8, 2009 No I disagree with the vinegar . . makes them taste funny!! You can get them chewy by leaving them overnight in the oven. 4 egg whites, 6oz caster sugar. Whip the egg whites until you can turn the bowl upsidedown and they won't fall out, whisk in the sugar very quickly and put mixture onto a baking tray. 1hr at 140 then turn off the oven and leave them. Yummy chewy meringues. I've never notices that now of course I'll have to go and make some just to do a taste test Karen x Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted May 9, 2009 Share Posted May 9, 2009 Got an easy (but not chewy) version. One egg white in a bowl and beat it lightly - don't need much froth. Then add icing sugar and mix in until it forms a dough. Roll into small balls and put in the microwave on high - between 2/3 minutes depending on the microwave. Do it enough to see them spread and rise up - when they stop growing, they are done. If they are overdone they will be crunchier. You can sandwich with cream or dip in choc. I usually make them into mini pavlovas. It makes loads and they can be stored in a plastic bag. I usually put them on top of baking parchment while cooking. Quote Link to comment Share on other sites More sharing options...
LJ's Chooks Posted May 12, 2009 Share Posted May 12, 2009 oh Koojie.... you've got gorgeous orpy's!!!! what did you keep them in before the cube.... did you have a little eglu???? Quote Link to comment Share on other sites More sharing options...
