Making Your Own Meringues

fx

Sat, 5 Mar 2016 20:24:38 GMT

Good idea, flavoring meringue, makes them more interesting

fx

Thu, 3 Mar 2016 13:01:28 GMT

This is only used so that the meringue do not stick to your baking dish.

Skibee

Fri, 6 Apr 2012 20:49:08 GMT

Stunning photos! Worked beautifully. I added instant coffee powder as I love coffee flavor meringues! Thank you for the great article.

sue lyon

Wed, 29 Feb 2012 23:33:30 GMT

milles mercies. i made meringues many years ago and had forgotten how to do it. i actually had done them in my copper bowl. this time i had a pint of eggwhites just sitting in the fridge because i had made several key lime pies. i tried, actually the meringues are in the oven now. it was so long ago that i had a pastry bag that this time i cut a small hole in a ziplock bag and used it as my forcing bag. it worked perfectly. oh thanks you again. your recipe was easy, clear and just delightful.

Leah

Sat, 22 Oct 2011 05:01:10 GMT

what substitue is for parchment paper? I learn to make the meringues at first time.

Rutpak

Thu, 9 Sep 2010 15:46:10 GMT

Great blog and great photos, nice change from many US food blogs.
I did meringues yesterday and they was excellent. I add more lemon and whisk by hand (it was quite tiring) two days old filtered whites. After a night my meringues was ever more tasty. I am thinking about making rag� bolognese, it will be second time I"d made it. First time I made it using very similar recipe to yours. This time I thinking about not using milk and using vegetable stock instead of chicken.
Emil.

fx

Sun, 15 Aug 2010 17:28:51 GMT

Zach, glad the meringue worked even with just a fork for cookware!

Zach

Sat, 17 Jul 2010 20:23:07 GMT

Word to the timid: I just made these without a scale, parchment paper, piping bag, baking sheets, or calibrated oven (does that feel like 200 degrees? Sure!) and they came out perfect. Exactitude is apparently unnecessary; my egg whites were 8 days old and filtered, though.

LouLou

Fri, 2 Jul 2010 12:56:15 GMT

Just brilliant. I love the photos and the clearly defined method for making french meringues! I"m going to make them this weekend !!

Boots

Fri, 12 Mar 2010 00:28:57 GMT

Re:13/02/2010 - problem... Yes, it worked now that the eggwhites were not overbeaten. More yummy this time, and many thanks for your prompt reply and guidance. Your website photos are marvelous for any new baker.

lucila

Thu, 4 Mar 2010 22:59:31 GMT

hacia mucho tiempo queria saber esta receta muchas grasias

boots

Fri, 26 Feb 2010 17:43:52 GMT

Thanks so much for your reply, but I will try your recipe once again tonight and will keep you posted. Have a great wkend.

fx

Tue, 23 Feb 2010 17:19:41 GMT

Maybe you overbeat your eggs, or added too much water. Not certain what happened here.

boots

Sat, 13 Feb 2010 10:05:56 GMT

Baked a pavlova for almost two hours in a gas oven; opened the oven to check if dried, closed the oven as the top felt crispy, cooked and dry. Looked through the glass door oven without opening the oven, and the pavlova top crumbled and looked hallow inside even when left in the oven to cool. What had caused this? How could the entire Pavlova be intact without this crumbling problem. Your help would be much appreciated as soon as possible as a relative of mine would like me to show her to prepare this great recipe
Many thanks in advance.

fx

Thu, 14 Jan 2010 18:36:19 GMT

Glad this helped you, Jonathan. Cooking sugar for confectionery is tricky, even with the thermometer. Good luck!

Jonathan

Thu, 3 Dec 2009 06:55:35 GMT

Dear FX,

Thank you for your clear advice for the meringue. I successfully made them here - even though it rained throughout the day! :). I gave them a little coffee flavor. I want to make some candies and confections for Christmas but don"t have a candy thermometer yet.

alex

Thu, 13 Aug 2009 04:42:10 GMT

I have been making meringues for dessert since 1974,
when I came to the States from England.
I serve them with whipped cream/confectioners sugar
sandwiched between 2 meringues. So good!!!

anm

Wed, 1 Jul 2009 16:20:59 GMT

Simply astounding Francois

Patricia

Tue, 2 Jun 2009 01:04:21 GMT

Gracias por la receta. Los tips estan muy buenos. ahora tratar� de llevarlos a cabo. La verdad es que nunca me han salido bien.

fx

Mon, 13 Apr 2009 19:25:47 GMT

Hola Elena, gracias por tu visita! Desgraciadamente no si si puedes a�adir splenda, tienes que pruebar. Per� si que puedes usar todos los sabores artificiales y naturales que quieres. Buena suerta!

elena valencia

Thu, 9 Apr 2009 23:04:36 GMT

me gusto mucho tu receta de los merengues, y sobre todo que lo pones paso a paso, quedarian igual los merengues si les a�ado splenda, y sabor artificial?, gracias de antemano por tu respuesta. bye

fx

Tue, 9 Dec 2008 10:40:44 GMT

Oh Judy, you nailed down a very critical point here. There are all sizes of eggs out there, if you count the eggs or egg whites instead of weighing them, your cakes and meringues will be very different depending on the eggs you use. If you want to do bring your pastry to the next level you have to buy a digital scale - no other way.

judy b

Tue, 9 Dec 2008 10:07:12 GMT

Great article and helpful because I made a chiffon cake and it used 7 yolks. My ownly problem is I have no scale to weigh and wish I knew how many whites to use. like 4 whites and 2 cups of sugar---something akin to that. But learned to keep oven ajar too. Thanks judy

fx

Sun, 19 Oct 2008 12:26:15 GMT

Good luck with the Pavlova Scotty!

Scotty

Sat, 18 Oct 2008 17:25:33 GMT

I"m really rather glad that I found your website, Ive been reading through it and its now one of my favorites. As for your meringues, They work out a treat, An absolute treat! I"m going to tie it into the Pavlova recipe my grandmother taught me to see if it will help ( Pavlova is basically a giant meringue)

fx

Tue, 12 Aug 2008 04:53:43 GMT

Una, this looks like a terrific discovery, those popping meringues. Do you recall the size of the drops, the temperature and time you baked them?

Una Smith

Sat, 9 Aug 2008 23:18:39 GMT

Here is a random use for meringues. I made little meringue drops to use as the base of icing roses to decorate a birthday cake. I put them in the cold oven to dry out of the way, then forgot they were there and turned on the oven. Oops. Well, the meringues were still moist inside and they puffed up into ... mushrooms! Each one with a cap and stem, bent at its own funny angle. I decorated them like psychedelic toadstools, using food coloring and a paintbrush, and stuck them all over the cake. It was a huge success.

fx

Wed, 4 Jun 2008 15:29:49 GMT

Dalline, I will soon publish a rhubarb meringue pie recipe, but otherwise just read the tips about meringue making and follow them strictly, it should help with your results. Good luck!

fx

Wed, 4 Jun 2008 13:42:08 GMT

Albert, thanks a lot for visiting and I"m glad you liked the recipe! Check out some of my other articles, you might enjoy the Paneer one.

fx

Wed, 4 Jun 2008 13:35:07 GMT

Sarah, there are lots of things you can try. First use only the cleanest pots, whisks and above all, egg whites. Then let your egg whites age in the fridge for a good week before trying. If you have an all-copper pot, use it to whisk the whites. Otherwise add a drop of lemon to stabilize them. Add the sugar gradually. You might want to try an electric whisker. I hope this helps!

Dalline Roberts

Fri, 30 May 2008 16:06:14 GMT

I loved your article about meringue, but am interested in meringue for pies, my crust always gets soggy, because my meringue weeps, I have never beat the egg whites completely stiff before adding the sugar, would this cure my weeping of the meringue other wise the pies turn out fine. I usually add the sugar when the egg whites come up in a little stiff piece that stands up. Thanks for any help. Dalline

albert seijas

Wed, 28 May 2008 01:39:33 GMT

I was very impressed by the precision at which the recipes were described. In and throughout the language used was persistently clear, whilst maintaining a refreshingly humorous, yet informative tone...I am utterly delighted to have come across such gem of a website!

good work!

Al sage.

Sarah

Mon, 26 May 2008 13:17:47 GMT

I"m in despair! No matter how carefully I whisk, once I get my egg whites to the "standing in peaks" stage, once I start adding sugar, even just a little sprinkle at a time (usually I"m using a mixture of caster and icing sugar), the whole lot just turns to runny liquid. What on earth am I doing wrong? A neighbour told me I had overbeaten the eggs, but someone else told me to whisk them til they wouldn"t drop out of the bowl and I can never get to that stage before they turn runny, they will ALWAYS just slide out of the bowl! Please help.

fx

Tue, 4 Mar 2008 16:09:17 GMT

Yvonne you have done the hardest part, making the meringue. Just let them bake in peace and on a low heat and they will be just fine. Good luck!

Yvonne Russell

Tue, 4 Mar 2008 14:16:07 GMT

I have my meringues in the oven now and they look just right! I hope they bake well, and will let you know if any problems ensue. Thank you for this recipe and I will be visiting your we site again. Yvonne

fx

Thu, 14 Feb 2008 15:30:31 GMT

Steve, I don"t think you could really do meringue without sugar. If it"s possible, I don"t know how, sorry!

Steve

Thu, 14 Feb 2008 13:11:54 GMT

Can this be done without sugar or sugar substitutes?Thanks

fx

Sat, 2 Feb 2008 14:46:46 GMT

Thank you Rutuja!

rutuja

Fri, 1 Feb 2008 23:59:40 GMT

The procedure is very well and easily explained.Home u put up some more recipes like this!

paulette roos

Fri, 1 Feb 2008 14:57:22 GMT

What causes pies to sweat? My meringue pies have a syrup like liquid between topping and filling.

Dalline

Sat, 19 Jan 2008 11:57:53 GMT

I loved your article but was trying to find out about merinques on pie. When to put on cold or hot pies and what to do to keep them from seeping after they have been on a while. Any help will be great.Thanks

Phyllis Roedername

Fri, 18 Jan 2008 16:46:07 GMT

I enjoyed reading about how to make the meringue. My problem is that it usually "weeps" after I take it out of the oven (lemon meringue pie). What causes the weeping and how can I prevent it? With that answer, I will have the perfect pie! Many thanks!!

fx

Wed, 16 Jan 2008 11:03:42 GMT

Flavored meringues are very popular in France too. I"m glad the recipe worked for you!

Tracy

Thu, 10 Jan 2008 19:14:13 GMT

Meringues are naturally a lower calorie cookie but since I"m really watching my sugar I decided to substitute half the sugar with Splenda. Also added 3 drops of yellow food coloring and 1/2 tsp banana flavoring (to two egg whites) along with 3/4 cup chopped walnuts. This made wonderful Banana Nut Meringues that I"ll be taking to my next club function! thanks for the great photos!

Gilda Garcia

Mon, 7 Jan 2008 15:17:01 GMT

Very helpful tips and pictures. I love meringues.

Judith A. Doan

Wed, 21 Nov 2007 13:47:21 GMT

I"m 65 years old. The print is way too small. What type of bowl should I use? Can you let me know now? I"m in the process of making meringue, please. Appreciate your help. Thank You! Judy Doan Maskeegirl@yahoo.com

Dennis

Wed, 21 Nov 2007 11:14:05 GMT

Hi, thank you for a very imformative article! If you wish to use cream of tartar, is there a certain amount to use? Also how important is it that the egg whites are room temperature vs refrigerated before you whip them up? Thank you for your help. Dennis

Florence

Thu, 8 Nov 2007 15:47:55 GMT

Is it possible to make the meringue ahead (1 hour of so)of time? ..... because I have always made it when I was ready to put it in the oven, and the noise of the beating of egg whites has always been unsatisfactory to me!

becky

Sat, 20 Oct 2007 23:44:12 GMT

THANKS for posting! it is incredibly useful with the details and pictures! keep posting please! my first attempt at meringue failed miserably because I did not use an electric mixer... I hope now with your tips I can bake real meringues:)

Sheri

Tue, 4 Sep 2007 23:12:22 GMT

I"ve searched several times for a "good" recipe, as I had lost one from my mother"s Hoosier Inn restaurant in Indiana in the 1940s. How delighted I was that someone had posted the hyperlink to this recipe at another site.I love knowing the reason behind why you should do something & you certainly explained this extremely well. Plus, the pictures are excellent. Thank you so much!P.S. Now if you have a recipe for a Crustless Cheesecake (not a cheesepie, that most of the recipes "actually" are, I would love it. lol