How do I make a meringue (can't spell it let alone cook it)?

Question

I would like to know how to make a meringue to go on a pudding. I can whisk egg whites beautifully but thats it, when I cook it its burnt or saggy! There is a pudding I used to have called mandarin rice, it had mandarin and a rice pudding with a meringue ontop does anyone know this receipe please?

Answer 1

Here are some recpes I found, all slightly different, but maybe there will be one that is the one you are looking for

Mandarin Rice Pudding
http://homecooking.about.com/library/archive/bldes160.htm

Mandarin Rice Pudding
http://www.recipesource.com/side-dishes/puddings/02/rec0216.html

Mandarin Rice Pudding
http://www.recipezaar.com/39635

Mandarin Rice Pudding
http://recipes.chef2chef.net/recipe-archive/44/236267.shtml

quik and easy Meringues
batch of twelve
http://www.beastieboys.com/bbs/showthread.php?t=62945

Easy Meringues
http://www.ruhr-uni-bochum.de/callahans/subsection3.5.3.html

Meringues
http://www.recipezaar.com/135848

Mini Meringues
http://allrecipes.com/recipe/mini-meringues/detail.aspx

Make Meringues Light and airy
http://www.ehow.com/how_13800_make-meringues.html

Hope this helps :))

Answer 2

Ingredients
200g/7oz Shortcrust Pastry

The juice and grated zest of 2-3 Mandarins

Cold Water
3 Level tbsp Cornflour
A large knob of Margarine
75g/3oz Sugar
3 Egg Yolks
For the Meringue
3 Egg Whites
50g/2oz Caster Sugar



Instructions



1. Preheat the oven to 200C, 400F, Gas mark 6.

2. On a floured board, roll out the pastry and use to line a 23cm/8 inch flan tin. Line the pastry case with greaseproof paper, fill with baking beans and bake in the oven for 15 minutes.

3. Meanwhile, place the mandarin juice and zest in a measuring jug and make up to 300ml/10fl.oz with cold water. Whisk the cornflour into the water mixture.



4. Transfer the mixture to a small saucepan and cook gently until thickened, stirring constantly. The mixture should be quite stiff.



5. Remove from the heat and add the margarine, sugar and egg yolks and stir vigorously until well blended.

6. Reduce the oven temperature to 170C, 3255F, Gas mark 3. Remove the beans and paper from the pastry case and pour in the filling. Set aside

7. Whisk the egg whites until stiff peaks form, stir in most of the caster sugar and pile or pipe over the mandarin filling, making sure the edges are well covered.

8. Sprinkle with the remaining sugar and bake in the oven for 20 minutes. Reduce the temperature to 140C, 275F, Gas Mark 1 and continue to bake for a further 20 minutes. This slower baking will help the meringue stays crisp when cold. remove from the oven and allow to cool.

NB If the top gets soft before you serve it, just flash it under a very hot grill - but only for 30 seconds or so. Once it's cooled, it will be crisp again.


not quite what your after but it looks nice

Answer 3

MERINGUES

Editor's note: This delicious recipe comes from Effortless Elegance with Colin Cowie.

1 cup granulated sugar
1 cup superfine sugar
8 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla or almond extract

1. Preheat the oven to 250 degrees.

2. Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.

3. Mix the sugars and set aside.

4. In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.

5. Add the vanilla and beat at high speed until stiff and glossy.

6. Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle.

7. Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening the oven door.

8. When ready to serve, carefully peel away the paper or foil.

Note: The meringues can be made up to 2 weeks ahead. Seal them in plastic bags and store in an airtight container.

Makes 20 meringues.

Effortless Elegance with Colin Cowie
1996
Colin Cowie
Harper Collins

Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 4

Meringue is pronounced "Merang". I know, I see your eyes roll up, but its a French word .
Beat only the egg whites to which you have put in a quarter tsp of tartar powder. When it is stiff , put it on top of you premade pudding.
That means you have to prepare the pudding first (maybe the night before), cool it down in the fridge. line up the mandarin slices on top,
And then put the beaten egg white. Then bake for a short time at 375 preheated oven until you see a part of the meringue turn a bit brown. Serve right away.

Answer 5

egg white and caster sugar , just fold in the egg white and caster sugar , heat in the ovan , put a little cream and some fruit on the top

Answer 6

Fold in sugar with a spoon and eat most of the mixture

Answer 7

Practice practice and practice. There's an art to it that's for sure. Each oven needs slightly different settings.

Answer 8

the spelling's right
http://en.wikipedia.org/wiki/Meringue
http://whatscookingamerica.net/Eggs/perfectmeringue.htm

Answer 9

go to dictionary .com then once you know how to spell it, go to foodnetwork.com and type it in. it will give you some recipes, I'm sure

Answer 10

bless we knew what u meant