Question about making meringue

[Mrs.Butterworth]

After seeing the "Good Eats" ep. on lemon meringue pie I decided to give it a try and make two. For the most part everything was fine with the crust and filling (filling is a tad too loose, but hey) but the meringue simply would not whip up to stiff peaks. I used 8 eggs, 1/4 tsp cream of tartar, and 2 2/3 cups sugar. Now I have made souffle before, which is similar, and it worked fine. Formula was almost identical, except half size. After one ditched batch and a good hour of whipping, I set it aside and came back later to discover that the top was stiff and the bottom was still liquid egg white. I think the issue is I just can't get the full 8 eggs to foam up properly. It's like the foam reaches a critical mass and won't get any bigger no matter how much white you have. Anybody familiar with this phenomenon and how to avoid it for making larger batches of meringue?

[Mrs.Butterworth]

Also, is meringue supposed to be sticky on top after it's been baked? I put some cling wrap over it to bring it to work and all of the pretty caramelized top peeled off with the wrap.

[foodpump]

Don't quite understand, meringue is made with only eggwhites, yet you write that you used 8 whole eggs.

Couple of golden rules when making meringue or whipping eggwhites:
1) Make sure your bowl and beaters are absolutely clean--no grease, oil, or even fingerprints, and make sure the bowl you use isn't plastic either

2) When you separate the whites, make absolutely sure there's no yolk--even the tiniest bit, or you'll never get it to whip.

3) Whip slowly until the foam builds, then start adding in sugar slowly

[Mrs.Butterworth]

Sorry I did mean to say I used 8 egg WHITES. I actually did get a bit of yolk in it, but I fished out virtually all of it. I know that is probably the reason, but I seemed to have bad luck in that the 8th egg yolk kept breaking, and I just plain ran out of eggs. I was hoping that a drop or two (literally) of egg yolk wouldn't ruin it. Seems like I just had bad luck separating eggs yesterday

[mudbug]

Originally Posted by Mrs.Butterworth

I was hoping that a drop or two (literally) of egg yolk wouldn't ruin it.

Now you have proven to yourself that it can. Every utensil from the bowl to the whisks must be perfectly clean as well.

When you break eggs, have three bowls in front of you. One for the whites, one for the yolks and one small custard bowl that you are using under each egg you break and separate the white into, then transfer to the larger bowl of whites. This way, if one messes up, it doesn't contaminate the bowl of whites.

[Z~BESTUS]

MRS.BUTTERWORTH:
Good morning. I would like to add my recomendations along with the other great rules you have recieved. The best time to seperate the whites from the yolk is when they are cold. The time to whip-up the whites is when they are at room temperature. This is the way you get max. volume. One more thing my friend, never reverse speed when whipping. EX: If you begin whipping at say speed #2.... Later you may speed up to say #3 Do not reverse to speed #2. You are apt to lose air in your concoction. This also goes for Whipping up WHIPPED CREAM. I hope this info helps you in your pie making skills. I hope you do not mind one more suggestion. It is optimum to make a ITALIAN MERINGUE for lemon pie. Sometimes that can be a pain. Doing a SWISS MERINGUE is much less time consuming & it is much much better 2nd choice. I must also mention to you or to remind you that Mr. Alton Brown Is a COOK... not a Baker. His knowledge about baking & Baking science is limited. That has been my expierence with cooks.
Good luck & have a nice day.

~Z~BESTUS.

[piracer]

er, why does it have to be a metal bowl when you whip egg whites? whats wrong with plasitc?

[mudbug]

Originally Posted by piracer

er, why does it have to be a metal bowl when you whip egg whites? whats wrong with plasitc?

Plastic bowls may appear clean but microscopic cracks can hold onto grease.

[Mrs.Butterworth]

Originally Posted by Z~BESTUS

If you begin whipping at say speed #2.... Later you may speed up to say #3 Do not reverse to speed #2. You are apt to lose air in your concoction.

Sorry, I can't find the speed setting on my arm

As I already established in the equipment forum, I am still hemming and hawing over getting a stand mixer

[dano1]

Originally Posted by Mrs.Butterworth

Sorry, I can't find the speed setting on my arm

As I already established in the equipment forum, I am still hemming and hawing over getting a stand mixer

you're whipping by hand? that may be one of the probs. don't get me wrong, meringues have been beaten by hand for quite a while, but do yourself-and your arm-a favor.

[Mrs.Butterworth]

I've been itching to get one, but I am a bit low on cash right now. It's one of my top priorities for kitchen supplies, but I keep hearing complaints about all of the Kitchen Aid mixers with the exception of the pro 6, which is out of my price range. I almost bought a refurbished KA 5Q Pro Plus for $165, but if I am going to spend a lot of cash on an appliance like this I want to be sure it is gonna last me, which is why I ended up resolving to just wait it out and save up for the 5Q Delonghi mixer. Crossing my fingers for it to go on sale for less than $300

BESTUS, excellent advice on the 3-bowl approach! I will use that in the future! Now all I need is a third metal bowl...

[cakerookie]

Wash your bowl with a cap full of vinegar and wipe it dry this will remove any grease residue. I have did it and it works cannot add anything else everyone has you covered.

Rgds Rook

[castironchef]

As to why it's a PITA to whip egg whites in plastic is, not only are they darned near impossible to completely de-grease, but plastic's chemical makeup is very similar to fat's, enough so that it, too, will interfere with the whipping process.

As Mrs. Butterworth just proved, it doesn't take much contamination to contaminate a batch of egg whites.

[Jock]

Mrs B, you asked about the sticky top when you took your pie to work. Yeah, that happens to meringues. I don't know if there is a formula for a meringe that travels well but the ones I make (all be in infrequently) at home go sticky on top when they are stored for any length of time.

Jock

[mudbug]

Regarding Fat and Plastic

"...fat and plastic share molecular structures. In fact, they're so similar to one another that they often bond together so much so that even a serious washing can't drive them apart. Ugghgh. As a result, plastic utensils often harbor enough fat molecules to crash a batch of whites."

Alton Brown
Episode: Egg Files V: Quantum Foam