View Full Version : Meringues
paulmbond
Aug 14, 2006, 09:52 AM
My wife made some meringues for a party on Saturday. They went soggy very shortly after putting the cream in. That wouldn't happen to a commercially made meringue. What is the difference?
aqua@home
Aug 14, 2006, 11:12 AM
What was her recipe?
I know www.allrecipes.com is an excellent source. They have recipes for everything, tips and comments. Maybe if you don't get any answers you could look there.
valinors_sorrow
Aug 14, 2006, 11:37 AM
For starters, cooking disaster odds are mulitplied by the number of guests when you are cooking for company... any seasoned host knows that LOL She will likely know to stock a good chocolate mint ice cream as back up next time. I suspect the common mistake of allowing fat to contaminate when whipping up the egg whites since the merest amount will do. I like the tips from the website Aqua gave and here are some specifically about the perfect meringue (http://allrecipes.com/advice/coll/baking/articles/217P1.asp)!
dmatos
Aug 14, 2006, 08:23 PM
Cream? Why was cream being used on meringues? Any cream will have moisture in it, which will dissolve a meringue. If you've seen whipped cream on commercial meringues, chances are it's not really cream, but instead an edible oil product like cool whip.
dionwf
Feb 23, 2007, 02:42 AM
My wife made some meringues for a party on Saturday. They went soggy very shortly after putting the cream in. That wouldn't happen to a commercially made meringue. What is the difference?
Hi- maybe u can try folding in -if you haven't already- a bit of cornstarch. Maybe about 5%? Or alternatively spread a bit of jam before you add the cream/icing- will act as a buffer... hope it helps