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 i make a merange really high--like in the store?-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 i make a merange really high--like in the store?),it will help you,my kids.
Answers:
Make a meringue using 4 egg whites. Assuming you are using a hand mixer: In a 1-11/2 quart stainless steel, copper or glass bowl add the egg whites and 1/4 tsp cream of tartar. Begin beating at med speed until foamy. Increase speed to high and whip until soft peaks form. Begin adding 1/2 c of sugar, 1 tablespoon at a time, while beating. Continue beating until stiff peaks form. Beat in 1 tsp vanilla. Gently spread the meringue over the filled pie, sealing the meringue against the crust to prevent shrinking. Swirl the meringue with a narrow spatula to make peaks or use the back of a tablespoon. Bake in a 425 degree oven for 12-15 min until browned. Allow to cool before refrigerating to prevent shrinking or weaping. For a higher meringue you may use a 2 qt bowl, 6 egg whites and 2/3 c sugar, following the same procedure earlier described.
Other Answers:
Whip only the egg whites and sugar, in a copper bowl, with a wire wisk, until stiff, high peaks form.
Start wtih eggs at room temperature.
DON'T EVER beat the egg whites more than you absolutely have to! From experience (and i've messed this up a lot) i've learned that egg whites are key!!! thats the main source of height and fluffiness so you want to make sure that you check every once in a while during the mixing process to make sure you aren't overbeating.
Use a chilled bowl it will work.
A chilled bowl is the trick.
All of the other answers are fine, but the real trick is to make a bigger recipe. Instead of using the regular 3 egg white recipe, accomodate it to use 4 or 5 egg whites. That's what I usually do, becuase I like a taller pie too!
Use a lot of eggs and only use the whites, and cream of tartar sugar, vanilla. Make sure the peaks are very stiff Double or triple recipe given.
Double and triple clean your bowl. The slightest trace of oil will impede the whipping of the egg whites. Also, use a pinch of Cream of Tartar along with the sugar to help the eggs whip fully.
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.
PRE: How do I make a merengue that doesn't separate? NEXT: NONE
Kitty said: Yes.how do i make a merange really high--like in the store?-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 i make a merange really high--like in the store?),it will help you,my kids.
Answers:
Make a meringue using 4 egg whites. Assuming you are using a hand mixer: In a 1-11/2 quart stainless steel, copper or glass bowl add the egg whites and 1/4 tsp cream of tartar. Begin beating at med speed until foamy. Increase speed to high and whip until soft peaks form. Begin adding 1/2 c of sugar, 1 tablespoon at a time, while beating. Continue beating until stiff peaks form. Beat in 1 tsp vanilla. Gently spread the meringue over the filled pie, sealing the meringue against the crust to prevent shrinking. Swirl the meringue with a narrow spatula to make peaks or use the back of a tablespoon. Bake in a 425 degree oven for 12-15 min until browned. Allow to cool before refrigerating to prevent shrinking or weaping. For a higher meringue you may use a 2 qt bowl, 6 egg whites and 2/3 c sugar, following the same procedure earlier described.
Other Answers:
Whip only the egg whites and sugar, in a copper bowl, with a wire wisk, until stiff, high peaks form.
Start wtih eggs at room temperature.
DON'T EVER beat the egg whites more than you absolutely have to! From experience (and i've messed this up a lot) i've learned that egg whites are key!!! thats the main source of height and fluffiness so you want to make sure that you check every once in a while during the mixing process to make sure you aren't overbeating.
Use a chilled bowl it will work.
A chilled bowl is the trick.
All of the other answers are fine, but the real trick is to make a bigger recipe. Instead of using the regular 3 egg white recipe, accomodate it to use 4 or 5 egg whites. That's what I usually do, becuase I like a taller pie too!
Use a lot of eggs and only use the whites, and cream of tartar sugar, vanilla. Make sure the peaks are very stiff Double or triple recipe given.
Double and triple clean your bowl. The slightest trace of oil will impede the whipping of the egg whites. Also, use a pinch of Cream of Tartar along with the sugar to help the eggs whip fully.
correctness,It's Non-profit and only for informational purposes.
PRE: How do I make a merengue that doesn't separate? NEXT: NONE
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