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If youve done everything properly and avoided all the pitfalls described above the last thing you want to do is deflate your meringue by squeezing the Use 2 tbsp. The lemon juice doesnt flavour the meringue it is the lemon zest that adds the flavour.
Oh arse what can i do with failed meringue mixture.
What to do with failed meringue. Add egg whites beat for a couple of minutes add cream of tartar beat for a couple of minutes start adding your castor sugar a little at a time. Ive made meringues twice this week and they came out fine. The only problem is cooking time and temperature which depend on size and whether you like m a bit gooey on the inside or not.
Cook the meringue dough as you would if it was still fine. Crush the meringue and sprinkle it over cream strawberries kiwis and passion fruit juice. This only works if its over whipped and soupy but generally went to meringue stage and isnt just liquid egg white.
But if I overwhip meringue and it gets soupy I just pour it in thin layers into greased and parchment lined cake pans and bake it pop it out and you have disks for mousse cake. Failed as in collapsed. Yes you could use it in most cooked dishes where lift or height is not essentialyour pancake idea also waffles noodle casseroles or bread puddings.
How to substitutechoose a recipe that uses approx the same of eggs and volume of sugar then eliminate. New dry pan room temperature egg whites absolutely no yolk a bit of cream of tartar fast whipping of the whites until stiff peaks form mixer or intense whisking. Feed the failures to the kids.
They usually dont mind. Jun 16 2014 0616 AM 10. I have been baking since I was 8 and am not sure why I end up with a liquid mess when trying to make meringue for Pavlova.
The eggs whites whip up nicely and I add the sugar mixing after each addition. Inevitably I end up with liquid as opposed to firm meringue. Oh arse what can i do with failed meringue mixture.
Start new thread in this topic Watch this thread Flip this thread Refresh the display Add a message. To bake meringue the oven must be preheated at a low temperature 100 celsius or less Avoid a cold kitchen a warm kitchen helps to achieve the softstiff peaks Add a pinch of salt to the egg whites before beating them there is also a white dust called Creme Of Tartar which is an excellent stabiliser for meringues Do not over beat. Acids are added to meringues to help stabilise the whisked egg whites and to stop the meringue from collapsing before it is baked.
Cream of tartar is one form of acid but in this recipe Nigella adds acid in the form of lemon juice. The lemon juice doesnt flavour the meringue it is the lemon zest that adds the flavour. A mild acid will help give your meringue more volume and structure which means they will inflate more fully and hold the air longer.
You dont need much. About 14 teaspoon of cream of tartar for every two to three egg whites should do the trick. You can also use lemon juice.
Presumably youve baked it. The easiest and tastiest thing you can do is make Eton Mess. Prepare strawberries and cut them into chunks.
Break the meringue into pieces. Turn off the oven and keep the meringue in the oven as it cools. This dries it further.
You can store the meringue in the oven overnight if need be. Otherwise serve and layer into an Eton Mess immediately as it doesnt keep well – especially in any sort of humidity. If you have any extra crackly meringue mess left its great over ice cream.
If youve done everything properly and avoided all the pitfalls described above the last thing you want to do is deflate your meringue by squeezing the Use 2 tbsp. Break it into pieces and make Eton mess - a great British dessertWere your eggs fresh. Meringues crack when they cool too quickly.
Leave them in the oven after baking with the oven turned off to slow the cooling process and help avoid the cracks. Meringues may collapse for a couple of reasons. Older egg whites tend to not hold the air bubbles as well as fresher whites which can cause them to collapse.