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James Silverton[_1_]

Hello, !
You wrote on Sun, 28 Jan 2007 19:17:25 GMT:

??>> Re-living some childhood favs, I made lemon meringue pie.
??>> Got the thumbs up from my wife for the shortcrust case and
??>> the filling was ok, but the meringe was flat. Used 4 egg
??>> whites, whisked with a Braun then added 4 oz of sugar in 2
??>> stages. Too thin to spread onto the filling, had to pour
??>> it on. The eggs had only been out of the fridge for 45
??>> mins, I wonder if this was a factor?
??>>
??>> Bertie
??>>
J> Utensils/vessels need to be *scrupulously' clean for
J> meringue. Any trace of detergent, grease, other fat (egg
J> yolk!!!) and you're stuffed, it'll go flat. I''m told that
J> wiping every surface that might touch a meringue with a
J> freshly cut lemon might help, but I remain unconvinced.

I've never come across any real problems with meringue and just
normal care was used in washing the bowl. Beating "until stiff
peaks form" is the way to go and if you can't get stiff peaks,
you won't get meringue. I wonder if using a copper bowl might
help :-) It's been shown to work for omelets and there is even a
scientific explanation!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not