Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make meringues?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make meringues?),it will help you,my kids.
Answers:
EGG WHITES
SUGAR
CREAM OF TARTAR
ELECTRIC MIXER
BEAT EGG WHITES ON HIGH SPEED SETTING, ADD SUGAR 1 TSP AT A TIME. WHEN IT BEGINS TO STIFFEN ENOUGH TO FORM PEAKS, ADD 1/4 TSP CREAM OF TARTER. CONTINUE ADDING SUGAR UNTIL STIFF PEAKS CAN BE FORMED. HARD TO SAY EXACTLY HOW MUCH SUGAR, IT ALL DEPENDS ON HOW MANY EGG WHITES, SIZE OF EGG, ROOM TEMP, ALTITUDE, BARO PRESSURE ETC. IN GENERAL, I USE 1/2 TO 1 CUP SUGAR TO 4 EGG WHITES. THE "SECRET WEAPON" FOR MERINGUE IS THE CREAM OF TARTER. DON'T LET ANYONE TALK YOU OUT OF IT! IT KEEPS THE MERINGUE FROM GOING FLAT AND MAINTAINS STIFFNESS.
DON'T BE AFRAID OF HOW MUCH SUGAR TO USE, THE STIFFNESS WILL TELL YOU WHEN TO QUIT!
Then just pop it in the broiler section of your stove for a minute or two to give it that nice golden baked appearance.
I ASSUME THIS IS FOR A PIE. I DON'T HAVE ANY IDEA WHAT THE ANSWER ABOVE MINE IS! BY SOME OF THE SPELLING, IT IS PROBABLY U.K., OR SOMETHING. (COLOUR/COLOR FLAVOUR/FLAVOR)
Other Answers:
You whip egg whites and sugar together. I generally use 4 egg whites and about a 1/4 cup of sugar. Make sure you use a glass or stainless steel bowl. If you use plastic and there's any grease on it at all, your meringue will not work. You can add sugar to taste. Whip the egg whites on highest speed and gradually add the sugar and beat until meringue form stiff peaks. Good luck. Tina
225g (8oz) Caster Sugar
4 Egg Whites
Whisk the whites of the eggs to a stiff froth and with a wooden spoon.
Quickly stir in the caster sugar.
Have some boards thick enough to put in the oven to prevent the bottom of the meringues from acquiring too much colour.
Cut some strips of paper about 5cm (2 inches) wide.
Place the paper on the board and drop a tablespoonful of the mixture at a time on the paper, taking care that all the meringues are the same size.
In dropping from the spoon, make the mixture the shape of an egg and keep the meringues about 5cm (2 inches) apart from each other on the paper.
Sprinkle over some sifted sugar.
Bake in a moderate oven for 30 minutes.
As soon as they begin to colour, remove them from the oven.
Take each slip of paper by the two ends and turn it gently on the table and with a small spoon, take out the soft part of each meringue.
Spread some clean paper on the board, turn the meringues upside down and put them into the oven to harden and brown on the other side.
Great speed is necessary in making this sweet dish, as, if the meringues are not put into the oven as soon as the sugar and eggs are mixed, the former melts and the mixture would run on the paper, instead of keeping its egg shape.
The sweeter the meringues are made, the crisper they will be, but, if there is not enough sugar mixed with them, they will most likely be tough.
When required for table, fill them with whipped cream, flavoured with vanilla and sweetened with caster sugar.
Join two of the meringues together and pile them high in the dish.
To vary their appearance, finely chopped almonds or currants may be scattered over them before the sugar is sprinkled over and they may be garnished with any brightly coloured preserve.
They are sometimes coloured with cochineal, and if kept well covered in a dry place, will remain good for a month or six weeks.
Time: Altogether, about 30 minutes.
Sufficient to make 2 dozen meringues.
Seasonable at any time.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make meringues?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make meringues?),it will help you,my kids.
Answers:
EGG WHITES
SUGAR
CREAM OF TARTAR
ELECTRIC MIXER
BEAT EGG WHITES ON HIGH SPEED SETTING, ADD SUGAR 1 TSP AT A TIME. WHEN IT BEGINS TO STIFFEN ENOUGH TO FORM PEAKS, ADD 1/4 TSP CREAM OF TARTER. CONTINUE ADDING SUGAR UNTIL STIFF PEAKS CAN BE FORMED. HARD TO SAY EXACTLY HOW MUCH SUGAR, IT ALL DEPENDS ON HOW MANY EGG WHITES, SIZE OF EGG, ROOM TEMP, ALTITUDE, BARO PRESSURE ETC. IN GENERAL, I USE 1/2 TO 1 CUP SUGAR TO 4 EGG WHITES. THE "SECRET WEAPON" FOR MERINGUE IS THE CREAM OF TARTER. DON'T LET ANYONE TALK YOU OUT OF IT! IT KEEPS THE MERINGUE FROM GOING FLAT AND MAINTAINS STIFFNESS.
DON'T BE AFRAID OF HOW MUCH SUGAR TO USE, THE STIFFNESS WILL TELL YOU WHEN TO QUIT!
Then just pop it in the broiler section of your stove for a minute or two to give it that nice golden baked appearance.
I ASSUME THIS IS FOR A PIE. I DON'T HAVE ANY IDEA WHAT THE ANSWER ABOVE MINE IS! BY SOME OF THE SPELLING, IT IS PROBABLY U.K., OR SOMETHING. (COLOUR/COLOR FLAVOUR/FLAVOR)
Other Answers:
You whip egg whites and sugar together. I generally use 4 egg whites and about a 1/4 cup of sugar. Make sure you use a glass or stainless steel bowl. If you use plastic and there's any grease on it at all, your meringue will not work. You can add sugar to taste. Whip the egg whites on highest speed and gradually add the sugar and beat until meringue form stiff peaks. Good luck. Tina
225g (8oz) Caster Sugar
4 Egg Whites
Whisk the whites of the eggs to a stiff froth and with a wooden spoon.
Quickly stir in the caster sugar.
Have some boards thick enough to put in the oven to prevent the bottom of the meringues from acquiring too much colour.
Cut some strips of paper about 5cm (2 inches) wide.
Place the paper on the board and drop a tablespoonful of the mixture at a time on the paper, taking care that all the meringues are the same size.
In dropping from the spoon, make the mixture the shape of an egg and keep the meringues about 5cm (2 inches) apart from each other on the paper.
Sprinkle over some sifted sugar.
Bake in a moderate oven for 30 minutes.
As soon as they begin to colour, remove them from the oven.
Take each slip of paper by the two ends and turn it gently on the table and with a small spoon, take out the soft part of each meringue.
Spread some clean paper on the board, turn the meringues upside down and put them into the oven to harden and brown on the other side.
Great speed is necessary in making this sweet dish, as, if the meringues are not put into the oven as soon as the sugar and eggs are mixed, the former melts and the mixture would run on the paper, instead of keeping its egg shape.
The sweeter the meringues are made, the crisper they will be, but, if there is not enough sugar mixed with them, they will most likely be tough.
When required for table, fill them with whipped cream, flavoured with vanilla and sweetened with caster sugar.
Join two of the meringues together and pile them high in the dish.
To vary their appearance, finely chopped almonds or currants may be scattered over them before the sugar is sprinkled over and they may be garnished with any brightly coloured preserve.
They are sometimes coloured with cochineal, and if kept well covered in a dry place, will remain good for a month or six weeks.
Time: Altogether, about 30 minutes.
Sufficient to make 2 dozen meringues.
Seasonable at any time.
correctness,It's Non-profit and only for informational purposes.
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