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View Full Version : Episode 2 Merangue Problems.

Maynza
12-10-2006, 02:14 AM
I just want to point out the reason the merangue didn't get to the stiff peaks stage is because you forgot the ingredient that causes the peaks to form!

Cream of Tartar.

I don't know the exact ratio of egg whites to cream, but just a little bit will allow you to get stiff merangues that can be used in all kinds of recipies and as toppings on pies and Baked Alaska.

Sorry if this is the wrong place to post this, I didn't see a episode 2 thread.
masherscf
12-10-2006, 04:18 AM
The other problem was that they got yolk in the white.
tokenuser
12-10-2006, 04:20 PM
As an Aussie that makes Pavlova all the time (basically a merangue dessert), the key is to have the eggs at room temp, use extremely clean and DRY tools, and never EVER use a plastic bowl.

Provided you can get egg whites with no yolk in them (its not a difficult skill to learn), and provided you incorporate the sugar into the whites slowly, and make sure its fully disolved before adding more, you get flawless merangue.

FWIW - I take 10 minutes to beat (electric beater) 1C of sugar into 4 egg whites for a Pav. Flawless every time.

ALSO - Never EVER be tempted to use the "egg white in a carton" type stuff - it has been processed, and will not beat up to hold a peak to save your life. Leave them for omlettes.
AriaStar
12-12-2006, 04:48 AM
I take 10 minutes to beat (electric beater)...

Try doing this by hand!
originx
12-12-2006, 04:48 AM
Try doing this by hand!


Too easy. Way too easy. hahahahahaah
AriaStar
12-12-2006, 06:35 AM
Too easy. Way too easy. hahahahahaah

Okay, well, you're used to using your hand. I am NOT. So HA!
HackedAlias
12-13-2006, 03:39 AM
As an Aussie that makes Pavlova all the time (basically a merangue dessert), the key is to have the eggs at room temp, use extremely clean and DRY tools, and never EVER use a plastic bowl.

Provided you can get egg whites with no yolk in them (its not a difficult skill to learn), and provided you incorporate the sugar into the whites slowly, and make sure its fully disolved before adding more, you get flawless merangue.

FWIW - I take 10 minutes to beat (electric beater) 1C of sugar into 4 egg whites for a Pav. Flawless every time.

ALSO - Never EVER be tempted to use the "egg white in a carton" type stuff - it has been processed, and will not beat up to hold a peak to save your life. Leave them for omlettes.


No matter how hard I try, I cant get the darn yolks to not mix with the whites...it gets frustrating after the fifth try.
originx
12-13-2006, 04:15 AM
Okay, well, you're used to using your hand. I am NOT. So HA!



Quoted the wrong post, sorry. I was talking about Tokenuser taking ten minutes to beat.
Maynza
12-13-2006, 08:42 AM
No matter how hard I try, I cant get the darn yolks to not mix with the whites...it gets frustrating after the fifth try.

TIP: Do not crack on the edge of a bowl, this sends shards of egg shell into the yolk, instead, crack them on a flat surface.
tokenuser
12-13-2006, 11:35 AM
TIP: Do not crack on the edge of a bowl, this sends shards of egg shell into the yolk, instead, crack them on a flat surface.There is an "art" to seperating eggs. For my money, cracking on edge of bowl is actually best, but you need the right technique. It also then gives you a sharp edge on the egg shell to help seperate the yolk from the white. On the other hand, some people swear on cracking the egg on a flat surface, opening the egg into a cupped hand, and letting the white "fall" through the fingers while you keep the yolk sack in your hand. Its all about technique, and what you are comfortable with, but the key thing is ... if you get yolk, water, or oil in the egg white, it will not form the peaks needed for a merangue.
masherscf
12-13-2006, 11:46 AM
Try doing this by hand!

That's what she said!
AriaStar
12-13-2006, 08:26 PM
That's what she said!

Um, are you quoting me to myself?
tokenuser
12-13-2006, 08:34 PM
Beating to a stiff peak takes time. Whether you beat it by hand or have assistance, to get the stiffest peaks, you need to take it slowly, and make sure there are no interruptions in the process, and make sure that foreign material isn't introduced unless it will help you hold the peak longer.
AriaStar
12-13-2006, 09:29 PM
Beating to a stiff peak takes time. Whether you beat it by hand or have assistance, to get the stiffest peaks, you need to take it slowly, and make sure there are no interruptions in the process, and make sure that foreign material isn't introduced unless it will help you hold the peak longer.

Yup. I need to get a countertop blender thing.