Meringue

[ali_kat]

Love it, however, just recently they all seem to be sinking

Going from this at lunchtime


007 by ali_kat_xx, on Flickr

To this in the evening when it is about to be served


008 by ali_kat_xx, on Flickr

Any tips on how to get it to stay up please?

[Melman Giraffe]

Have you tried Vinegar? Adding a small dash to the egg whites also makes it nice and chewy in the middle Or just cook and serve immediately

[trickywoo]

I'd say it needs a bit more whipping.

Your peaks look very soft and you may also have cooked it on too high a temperature.

[David A]

Dash of vinegar bit of cornflour too. Also let it dry out longer In the oven and also storein a dryer place (not in the tumble dryer though!)

[ali_kat]

Cheers guys, will try those! Any excuse to make more!!!

[ali_kat]

Testing today, whipping for longer, finer grade of castor sugar to be used, & cornflour

Next week testing with vinegar

Then I'll test with both

[ali_kat]

It sank again

BUT!!! I know why!!!!

My oven is ste, so I open it after 20 mins & turn it.

Plus, I'm not mixing the sugar correct as it is shiny & shouldn't be, I need to mix it slower and when soft peaks AND I need to be using a glass or metal bowl, not plastic.

[Mobile Chicane]

Could it the wet 'summer' causing damp in the house?

I bet your house doesn't have a damp-proof course. A common thing apparently with Victorian properties.

[ali_kat]

Could be, but I don't get damp here

However, cooking boiled ham at the same time may not have helped!!

Tastes gorgeous, still high but dropped

Photos later on phone ATM

[Cheese Mechanic]

According to Leith's, over whisking the egg whites can lead to collapse, a sign of this (apparently) is a lumpy cotton wool like texture around the edge of the bowl.

An acidid additive (they mention cream of Tartare ) can remedy the situation, only tiny amounts being needed, they quote approx 1 sixteenth of a tea spoon per egg white.

Plus, they also mention, that whites whisked in a copper bowl will perform significantly better than those not whisked in copper bowls.

[ali_kat]

009 by ali_kat_xx, on Flickr


010 by ali_kat_xx, on Flickr


012 by ali_kat_xx, on Flickr

You can see in the last one how much it dropped, and that was before cutting

Still nice & thick though

[ali_kat]

Cheese Mechanic said:

According to Leith's, over whisking the egg whites can lead to collapse, a sign of this (apparently) is a lumpy cotton wool like texture around the edge of the bowl.

An acidid additive (they mention cream of Tartare ) can remedy the situation, only tiny amounts being needed, they quote approx 1 sixteenth of a tea spoon per egg white.

Plus, they also mention, that whites whisked in a copper bowl will perform significantly better than those not whisked in copper bowls.

I've been reading Leith's, Nigella, you name it today

I'll be trying that too, but have decided I need a Kenwood Chef They never used to sink when I used Mum's!!

[Turtle head]

Try making a Italian Meringue if you watch the youtube video it will explain. The Italian meringue should be more stable and less prone to sinking, I have worked as a chef for the last ten years if I ever need to make meringue this is always the method that I use.


https://www.youtube.com/watch?v=loIoBrFCHl0

[ali_kat]

That's yet another excuse to make pie

And is another in my arsenal of reasoning that I need a Kenwood Chef!

[bint]

ali_kat said:

That's yet another excuse to make pie

And is another in my arsenal of reasoning that I need a Kenwood Chef!

Ditto. I have a nasty feeling mum got rid of hers and they're so expensive new!

[ali_kat]

Mum still has hers, she won't let it out of her sight

[Gretchen]

ali_kat said:

It sank again

BUT!!! I know why!!!!

My oven is ste, so I open it after 20 mins & turn it.

Plus, I'm not mixing the sugar correct as it is shiny & shouldn't be, I need to mix it slower and when soft peaks AND I need to be using a glass or metal bowl, not plastic.

DO NOT DO THIS!

You're massively lowering the temperature (up to 25•) by opening the door.

Try to refrain next time and see if it helps.

[ali_kat]

I know

Problem is, it will end up cooked on one side more than the other

[David A]

Solution 1 fill the dip with whipped cream.

As its in a Pini guess you can't cook it long enough to "cook or dry" the meringue in the middle. Cook it off the meringue and transfer on later? Or use the Italian cooked meringue method to set the cell walls before cooked.

[ali_kat]

Managed it







8 whites, into oven that's still hot from the pastry temp, heat turned down @ 45 mins later = bingo