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(Soda Pop) wrote in
om:

> Wayne Boatwright > wrote in message > > First, after I've
> cooked the meringue, it falls. Does this mean I've
>> > cooked it too long, or not long enough? It shrinks to about 1/4 of
>> > its final size once it comes out of the oven.
>> >
>> > Second, It tastes like egg. I've heard that this means the eggs are
>> > too old - however, I can't get anything newer!!
>> >
>> Without seeing your recipe and procedure, it's almost impossible to
>> tell what went wrong. Please post.
>>
>> It could be that you used too much sugar, didn't bake long enough,
>> beaten the whites too dry, etc. Many possilities.
>
> Thanks for your response. here is my recipe & procedu
>
> 6 large egg-whites
> 1 cup sugar
>
> Whip egg-whites (speed 8) in Kitchenaid Ultra Power Stand Mixer for 1
> minute until soft peaks form. Add sugar slowly and whip for another 2
> minutes until "firm & glossy".
>
> Place in loaf pan and bake in 350 degree oven for 20-25 minutes (until
> toothpick comes out clean). The internal temperature when I took it
> out of the oven was about 210 degrees.
>
> I empty out onto a greased cookie sheet to cool and it collapses
> immediately and tastes like scrambled egg. Yuck!
>
> Soda

Thanks for posting the recipe. First of all, the ratio of sugar to egg
whites could be increased, as much as ½ cup. It's also best to use
superfine sugar rather than regular granulated sugar.

I've never seen this type of meringue baked in a loaf pan before. The are
more commonly spooned or piped onto baking parchment.

Also, the temperature seems too high and the time seems too short. This
type of meringue is usually baked at a very low temperature for a very long
time. Typical would be 200-225°F for 2-3 hours. The meringue should be
dry and crisp with very little, if any, color.

Some recipes specify putting the meringues in a 350°F oven and immediately
turning the oven off. The meringues should remain in the oven for at least
8 hours, or overnight.

A technique that a baker once taught me is rather unorthodox, but it always
seems to work... Place egg whites in mixing bowl and place mixing bowl in
very warm (but not hot) water. Stir the egg whites gently and test the
temperature with a clean grease-free fingertip until the egg whites feel
somewhat warm. Use a whisk to lightly break up the egg whites. Add
superfine sugar all at once and continue stirring the egg white/sugar
mixture until the sugar is completely dissolved. Move mixing bowl to mixer
and beat on moderately high speed until stiff (but not dry) satiny peaks
form.

HTH

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.