Charlottechicken Posted June 28, 2011 Share Posted June 28, 2011 Help! I've made some ice cream and with the leftover egg whites, thought I would rustle up a few individual meringues, to make ice cream and summer fruit pavlovas. The only thing is, I'm not keen on meringue and not sure what it should look like or what the texture should be. I only know the dried shop bought things. The ones I cooked were very chewy and slightly golden brown in colour, but still sticky underneath so probably not quite cooked enough. Any tips? Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted June 28, 2011 Share Posted June 28, 2011 The oven was possibly a bit hot. Meringues need to 'dry out' more than cook, so a lower heat and longer time in the oven is better than a higher heat and less cooking time. Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted June 28, 2011 Author Share Posted June 28, 2011 Ahh, thank you, that makes sense, as the oven is quite fierce and I've been turning it down 10 degrees to do cakes. Should I aim for white in colour or do they have a bit of a tan when they are home made? Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted June 28, 2011 Share Posted June 28, 2011 You don't really want more than the tiniest hint of colour on them. I have a fairly fierce fan oven and usually turn the temperature in the recipe down 20-30 degrees for meringues. Leave them a bit longer than the time in the recipe if needs be until they are dried out. They're ready when they peel away easily from the baking parchment. Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted June 28, 2011 Share Posted June 28, 2011 Ours generally turn out brownish. I never have the oven over 150 and when they are done I turn the oven off and leave the meringues in with the oven door slightly open so that they dry out. Here is pretty much what I do Quote Link to comment Share on other sites More sharing options...
Olly Posted June 28, 2011 Share Posted June 28, 2011 My mum always used to turn the oven off, stick a wooden spoon in the door to keep it ajar, and go to bed! They'd be perfect in the morning. Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted June 29, 2011 Share Posted June 29, 2011 My mum always used to turn the oven off, stick a wooden spoon in the door to keep it ajar, and go to bed! They'd be perfect in the morning. meringues for breakfast Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted June 30, 2011 Author Share Posted June 30, 2011 After a second failure (much lower oven heat and in for longer) I've found out I shouldn't be using a plastic bowl, as they just weren't drying out and I caramelised the last lot I'm not a fan of meringues so am going to make some shortbread to stick ice cream and fruit on, I think that'll work much better! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 30, 2011 Share Posted June 30, 2011 My mum always used to turn the oven off, stick a wooden spoon in the door to keep it ajar, and go to bed! They'd be perfect in the morning. meringues for breakfast Obviously didn't have any lurchers then I do that same, minimal heat and let the dry out. I once made pick and white ones fro R's birthday and sandwiched them together with whipped cream flavoured with rose water... delicious! Edited to add... always use old egg whites i.e. over a week old or they won't whip up into peaks. Quote Link to comment Share on other sites More sharing options...
