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Thread: Meringue

  1. #17
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    Re: Meringue

    Quote Originally Posted by andyjhill View Post
    10 ive always dried mine out in a very cool oven for a least two hours till the bottoms of the meringues feel nice and firm
    How cool an oven are we talking about here? I know when you heat the sugar before you add it to the eggs this cooks the eggs so they do just need to dry out, but when the sugar is just going straight in I thought the eggs actually needed to be cooked (BBC is 100oC and Delia 140oC).

    I may be having another crack this weekend so will definitely be extra careful that nothing is contaminated and try the salt and lemon.

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    Re: Meringue

    jombouk when you add heated sugar to meringue thats a diff type called italian meringue. if i remeber correctly italian meringue is made with whats called soft ball sugar which is a mix of water and sugar heated to about 114c and then added to the meringue slowly as its is mixing. to be honest ive always dried meringue off in a oven thats been used but has been switched off and just used the left over heat to do its work.

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    Re: Meringue

    How did you get on? My first Meringue was a flop

  4. #20
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    Re: Meringue

    Had a couple of flops as I was in a hurry and didn't whisk enough. I know when they're done now though, my poor hand blender with a single whisk attachment slows down to a crawl when they're nice and thick. Didn't have the oven quite as cool as andyjhill recommended as I was worried about actually cooking the eggs inside (stuck it on 100oC just), but they came out fine and people seemed to enjoy them

    Think I've done enough meringues for a while, will have to find another challenge!

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