Patricia W Posted December 30, 2010 Share Posted December 30, 2010 Anyone got one? It's the one thing I don't seem to master. It's either soggy, too crisp or just - wrong! I've got 6 egg whites left from SIL creme brulee making so thought I'd have one last try. If anyone can help, it'll be you lot. Quote Link to comment Share on other sites More sharing options...
DebC Posted December 30, 2010 Share Posted December 30, 2010 There was a great recipe in Good Food magazine August 2010 4 egg whites 250g/9oz caster sugar 1 tsp white wine vinegar (i've used plain white vinegar because I misread the recipe and it was fine) 1 tsp cornflour 1 tsp vanilla extract Heat oven to 150C/130C fan/gas 2 Mark a dinner plate sized circle on baking parchment (I've used a silicone sheet) whisk egg whites with a hand mixer until stiff peaks whisk in the sugar bit at a time until looks glossy whisk in vinegar, vanilla and cornflour spread over marked circle creating a creater in the middle Bake for 1 hour, turn off heat and let cool completely in the oven Pile on cream and fruit I've made small meringues and found that they needed an hour. the trick seems to be to resist temption and not open the door!!!! I'm not very good at doing that Hope it goes well Quote Link to comment Share on other sites More sharing options...
DebC Posted December 30, 2010 Share Posted December 30, 2010 forgot to say, but sure you already know - room temperature egg whites and very, very clean bowl/utensils as grease kills a miringue! Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted December 31, 2010 Share Posted December 31, 2010 Hope it turns out ok. I just can't do meringues. Emma.x Quote Link to comment Share on other sites More sharing options...
Patricia W Posted December 31, 2010 Author Share Posted December 31, 2010 I'll let you know how I get on... starting it sooon.... Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted January 2, 2011 Share Posted January 2, 2011 If you have a fan oven it will go soggy if you leave it in there with the door closed - need to open the door or just leave oven on slightly. Quote Link to comment Share on other sites More sharing options...
Patricia W Posted January 3, 2011 Author Share Posted January 3, 2011 It was a triumph! Crisp on the outside and silky smooth on the inside. Not sure why it worked this time but I had a clean bowl, room temp egg whites, added cornflour and vinegar, left it in the oven with the door open for about an hour after it was cooked... One or more of those things worked. My first after 40 years! Quote Link to comment Share on other sites More sharing options...
DebC Posted January 4, 2011 Share Posted January 4, 2011 Wow, glad you got such a good result - another fear beaten! Quote Link to comment Share on other sites More sharing options...
Patricia W Posted January 4, 2011 Author Share Posted January 4, 2011 I'm going to have to make it again to prove it wasn't a fluke! Quote Link to comment Share on other sites More sharing options...
