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My meringues always end up flat, brown and chewy. Any ideas why?

post #1 of 4
Thread Starter 

I've tried several different recipes for Pavlovas and meringues from reputable cookbooks, but they always end up this way. What is the most likely reason for this?

 

- Their texture when going into the oven looks the same as foamed shampoo/bubble bath, no matter how much I whisk it (by hand). But on TV, the whipped egg whites look more like a bright white whipped cream. I wish I knew what the texture should look and feel like.

 

- I beat them in a ceramic bowl. I know they say to use metal, but does this actually matter?

 

- The bowl is dry and has been cleaned with regular dishwashing liquid. I doubt there's any grease in it.

 

- I'm not very good at cracking eggs, so the egg whites aren't 100% clear (there could be a speck of yellow, or white in it). Does this actually matter?

 

 

When I look in the oven they fall flat and brown pretty fast.

post #2 of 4
Yes. All that matters. You can't skip details in a recipe and expect the recipe to turn out. Follow the recipe and try a hand mixer or Hobart/Kitchen aid automatic mixer that can go faster and longer than you can by hand.

A meringue needs to already be stiff when it goes on a pie.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #3 of 4

Perhaps the addition of confectioner's sugar to the egg whites would help the meringue hold its shape.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 4
Quote:
Originally Posted by Brandon ODell View Post

Yes. All that matters. You can't skip details in a recipe and expect the recipe to turn out. Follow the recipe and try a hand mixer or Hobart/Kitchen aid automatic mixer that can go faster and longer than you can by hand.

A meringue needs to already be stiff when it goes on a pie.

This...

 

plus a bit of Cream of Tartar as a stabilizer.  The browning is overbaking.

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