I'm trying to make merengues with a hand blender. It's all mixed together... the eggwhites were first, then slowly I added the sugar, then vanilla... but it's not fluffy... it's runny... is there anything I can do that will save it or do I have to start all over??
2006-12-24 08:27:57 · 7 answers · asked by magicpixie 3 in Food & Drink ➔ Cooking & Recipes
Everything has to be spotlessly clean
No yolk at all can be in the whites or it wont work
Electric beater will save you time
And if you overbeat it, it will fall back down and become runny again, cant save it
Quick recipe for you, used it last night, am about to decorate it
4 egg whites
220 grams sugar
1tsp cornflour
1tsp vanilla essence
1tsp vinegar
Beat whites until stiff, add half sugar, beat until stiff and glossy, add rest of sugar, cornflour, essence, vinegar and beat again until sugar has dissolved.
Form on tray lined with baking paper and put in oven at 150c for 80 mins...let cool in oven.
2006-12-24 08:34:16 · answer #1 · answered by mickattafe 3 · 1⤊ 0⤋
Hi!
When I make meringue for the top of a lemon meringue pie, my mother used to put one or two tablespoons of marshmallow creme into the egg whites. Then she would beat them with a hand held mixer on high until they mixture was glossy and the peaks of the meringue were stiff when swiped with a spatula. Hope this helps!
2006-12-24 08:38:48 · answer #2 · answered by azsurprise1669 2 · 0⤊ 0⤋
The egg whites will not fluff up if there is any fat in the whites(did you break a yolk?) the bowl or the beaters. Even a little will ruin the meringue. You will have to start again with clean bowls etc.
2006-12-24 08:33:37 · answer #3 · answered by MimC 4 · 1⤊ 0⤋
I did it by hand once and it took my friend and I an hour and a half switching to get it to fluff. If your intent it will be a good workout for you. Dont you have someone nearby that you can borrow an electrical blender from?
2006-12-24 08:34:31 · answer #4 · answered by JAMI E 5 · 0⤊ 0⤋
You need to beat the egg whites until they form soft peaks. Then fold in the sugar.
2006-12-24 08:30:43 · answer #5 · answered by Anonymous · 1⤊ 0⤋
add a pinch of cream of tartar this will help them "fluff up"
Make sure there is no kind of fat in bowl/on beaters...even a miniscule amount will ruin merengue.
Use cold beaters..put them in freezer for a few minutes prior to using them
2006-12-24 08:37:49 · answer #6 · answered by justme 2 · 0⤊ 0⤋
Beat the hell out of it.!! If it doesn't straighten out go to ..........COOKS.COM...............good help, you'll like it.! Don't take this suggestion as fact: do you or are you supposed to add CREAM of TARTAR???
2006-12-24 08:34:12 · answer #7 · answered by buzzwaltz 4 · 0⤊ 0⤋