Hello,

I'm trying to make meringue's - but I'm having problems.

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!!

Help!

Soda

(Soda Pop) wrote in
om:

> Hello,
>
> I'm trying to make meringue's - but I'm having problems.
>
> 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!!
>
> Help!
>
> Soda
>

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.

--
Wayne in Phoenix

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

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

>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
>


I've never heard of baking a meringue in a loaf pan. The only hard meringue
recipes that I know of are for things like meringue shells that you make by
piping the meringue on to parchment paper and then baking it in a slow oven ~
200 - 250 degrees F for up to an hour depending on the size. The shell is then
filled with some sort of filling.
I don't see how a meringue baked in a loaf pan could possibly be done all the
way through in just 25 minutes. You're going to have to bake it longer but
you'll probaly have to lower the temperature to keep it from burning.

(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.

ospam (DJS0302) wrote in message >
> I've never heard of baking a meringue in a loaf pan. The only hard meringue
> recipes that I know of are for things like meringue shells that you make by
> piping the meringue on to parchment paper and then baking it in a slow oven ~
> 200 - 250 degrees F for up to an hour depending on the size. The shell is then
> filled with some sort of filling.
> I don't see how a meringue baked in a loaf pan could possibly be done all the
> way through in just 25 minutes. You're going to have to bake it longer but
> you'll probaly have to lower the temperature to keep it from burning.


You may be right - it does brown quickly - so I tent it with a piece
of foil for about 10 minutes to prevent burning.

Heres the recipe for your info
http://www.epicurious.com/recipes/re...s/views/102690

Any thoughts on a better version!?

Thanks,

Soda

ospam (DJS0302) wrote in message >
> I've never heard of baking a meringue in a loaf pan. The only hard meringue
> recipes that I know of are for things like meringue shells that you make by
> piping the meringue on to parchment paper and then baking it in a slow oven ~
> 200 - 250 degrees F for up to an hour depending on the size. The shell is then
> filled with some sort of filling.
> I don't see how a meringue baked in a loaf pan could possibly be done all the
> way through in just 25 minutes. You're going to have to bake it longer but
> you'll probaly have to lower the temperature to keep it from burning.


You may be right - it does brown quickly - so I tent it with a piece
of foil for about 10 minutes to prevent burning.

Heres the recipe for your info
http://www.epicurious.com/recipes/re...s/views/102690

Any thoughts on a better version!?

Thanks,

Soda

>You may be right - it does brown quickly - so I tent it with a piece
>of foil for about 10 minutes to prevent burning.
>
>Heres the recipe for your info
>http://www.epicurious.com/recipes/re...s/views/102690
>
>Any thoughts on a better version!?
>
>Thanks,
>
>Soda

Well, after reading the recipe and doing a search on google and finding other
similar recipes for "Floating Island" I've come to the conclusion that the
recipe you have is correct. Apparently it's suppose to be like a soufflé so
it's likely that it's going to fall as it cools. Is this something you've
eaten before and wanted to try making it yourself or did you see the recipe and
thought it sounded good?
About the eggy taste, I think the meringue by itself is always going to taste
eggy especially when it's hot. I make homemade angelfood cakes which are
basically a meringue with flour and they always smell eggy until they've cooled
off. Since the dessert you're refering to is suppose to be served warm I would
imagine that the custard sauce that's poured over the meringue helps mask the
eggy taste.
Here's one recipe for a floating island that uses poached meringues rather than
baked. I have no idea what it tastes like. I'm not a big fan of meringues.
The only meringues I really like are the ones on lemon meringue pie.

http://www.recipesource.com/desserts...g-island1.html

>You may be right - it does brown quickly - so I tent it with a piece
>of foil for about 10 minutes to prevent burning.
>
>Heres the recipe for your info
>http://www.epicurious.com/recipes/re...s/views/102690
>
>Any thoughts on a better version!?
>
>Thanks,
>
>Soda

Well, after reading the recipe and doing a search on google and finding other
similar recipes for "Floating Island" I've come to the conclusion that the
recipe you have is correct. Apparently it's suppose to be like a soufflé so
it's likely that it's going to fall as it cools. Is this something you've
eaten before and wanted to try making it yourself or did you see the recipe and
thought it sounded good?
About the eggy taste, I think the meringue by itself is always going to taste
eggy especially when it's hot. I make homemade angelfood cakes which are
basically a meringue with flour and they always smell eggy until they've cooled
off. Since the dessert you're refering to is suppose to be served warm I would
imagine that the custard sauce that's poured over the meringue helps mask the
eggy taste.
Here's one recipe for a floating island that uses poached meringues rather than
baked. I have no idea what it tastes like. I'm not a big fan of meringues.
The only meringues I really like are the ones on lemon meringue pie.

http://www.recipesource.com/desserts...g-island1.html

DJS0302 wrote:

> >You may be right - it does brown quickly - so I tent it with a piece
> >of foil for about 10 minutes to prevent burning.
> >
> >Heres the recipe for your info
> >http://www.epicurious.com/recipes/re...s/views/102690
> >
> >Any thoughts on a better version!?
> >
> >Thanks,
> >
> >Soda
>
> Well, after reading the recipe and doing a search on google and finding
other
> similar recipes for "Floating Island" I've come to the conclusion that the
> recipe you have is correct. Apparently it's suppose to be like a soufflé
so
> it's likely that it's going to fall as it cools. Is this something you've
> eaten before and wanted to try making it yourself or did you see the
recipe and
> thought it sounded good?


In the movie _Desk Set_ Kate Hepburn makes Floating Island for her dinner
guest Spencer Tracy (the main course was fried chicken)...

--
Best
Greg

> >
> > 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 to everyone for their suggestions.

I tried "Floating Island" in a restaurant - and it appeared to be a
baked meringue. That recipe was the closest.

I think I'll try some of your suggestions - finer sugar and poaching
in liquid. Hopefully I can come closer..

Thanks again..

Soda