The Poultry Keeper

ntsmama · Joined: 06 Dec 2007 Posts: 234

I adore meringues but loathe the white foamy things supermerkets (and a lot of bakers sell as meringues).
The original recipe is halved but I like to use my Kenwood Chef and therefore the quantity below is best for me. But otherwise, it's pretty amazing that you can get 8 meringues out of just one egg white!!

2 egg whites
1 1/2 c. caster sugar
1/2 tsp. vanilla
1 tsp. white vinegar
1 tsp. cornflour
1/4 cup boiling water

Place all ingredients in the order given (so that the egg whites aren't cooked by the boiling water!) into a medium-sized bowl and beat with electric whisk until mixture is thick and satiny, about 12 minutes. It'll look like whipped cream (and taste heavenly although I know a lot of people wouldn't dream of eating uncooked eggs).

Spoon 16 blobs of mixture onto a tray (I use those washable baking papers).

Bake in middle of oven at 180 degreesC (350 degreesF) for
10 minutes; reduce heat to 150 degreesC (300 degreesF) and bake a further 45
minutes.

Allow to cool in oven.

CP · Posted: Wed Apr 16, 2008 10:06 am Post subject:

I've never heard of putting boiling water into meringues before! Confused

Obviously it works or you'd never have posted the recipe. Wink

Would it work using just a hand whisk? Confused

ntsmama · Joined: 06 Dec 2007 Posts: 234

Might do...plus you'd lose weight with all that whisking!!
Sorry, I'm not much help. An electric whisk - even a cheapo one is an essential life tool - I would never attempted any recipe if I had to whisk by hand. I'm too lazy!

milkmaid · Joined: 19 Apr 2005 Posts: 6797 Location: isle of lewis

do you need to put on grease proof paper
i just don't seem to be able to cook them without them weeping
and i have so many eggs ,i'm not sure what to do with them all
and do you whisk over the boiling water or add it to the ingredents

kated · Joined: 01 Nov 2006 Posts: 1585 Location: norfolk

Hi Milkmaid, I have never whisked the egg whites over boiling water when making meringues and the weeping could be not quite long enough cooking or not quite hot enough to dry them out all the way through. If it only happens after they've come out of the oven by a few hours, then that indicates a damp atmosphere. Incidentally, I always use light brown sugar as I love the slightly chewy, toffee-ey flavour it gives them.

HTH

Kate

milkmaid · Joined: 19 Apr 2005 Posts: 6797 Location: isle of lewis

i just seem to always have trouble with them we have 2 heats
i wish the wind would change dinner will not be ready till 9 tonight
or quickly someone get bath , Laughing

kated · Joined: 01 Nov 2006 Posts: 1585 Location: norfolk

Is it a rayburn? Mine doesn't like an easterly either!

ntsmama · Joined: 06 Dec 2007 Posts: 234

You add the boiling water to the ingredients.

I've never used greaseproof paper so I can't help - sorry.

milkmaid · Joined: 19 Apr 2005 Posts: 6797 Location: isle of lewis

it's a wamsler ,but same sort of thing Cool

Rotty · Joined: 18 Sep 2007 Posts: 11 Location: Isle of Lewis

can anybody convert this in the gas mark , becouse mom is trying to cook them and she doesn't know the gas mark Laughing

CP · Posted: Sun Apr 27, 2008 2:41 pm Post subject:

180 degreesC (350 degreesF) is Gas Mark 4
150 degreesC (300 degreesF) is Gas Mark 2

milkmaid · Joined: 19 Apr 2005 Posts: 6797 Location: isle of lewis

thank you
i'll do it tomorrow
oh is making noises about going to sleep for work tonight Rolling Eyes