How do you make a marange?

Question

I am unsure of the spelling, please forgive me. Any way, do you know how to make a pie with a marange topping that is extremely high?

Answer 1

Separate 4 jumbo eggs. Place the whites into a clean glass bowl. Let the whites sit until they reach room temperature. Using an electric mixer whip the whites until they are thick and foamy. Add 1/2 tsp cream of tartar and 4 TBSP of granulated sugar. Continue to beat the whites until stiff peaks form. You can test this by turning off the mixer while the beaters are still in the egg whites, and lifting the beaters. If the whites stand up they are ready to use. Mound the whites onto your pie and place into your oven that has been preheated to 375. Watch closely. When the meringues are golden brown, your pie is ready.

Answer 2

Hi, I have no idea how to make a pie. But for the marangue, you have to whip up egg whites and caster sugar. Bake them at about 180 degrees for 10 mins.

Answer 3

here's a few things that might help you along your way. good luck to you and i hope it finds it's way to your best answer and everything comes out ok.



Meringue recipes work better with eggs that are at least 3 or 4 days old.

Thin, older egg whites whip more easily to a higher volume than thick, fresh egg whites. Once whipped, the foam from thin whites is less stable because the liquid film drains more easily from the bubbles. If volume is more important than stability, then older eggs are better to use. For better stability, a good rule of thumb is to use fresher eggs for meringues, saving older ones for general baking.

Cold eggs separate more easily than those at room temperature because the whites hold together better.



To separate an egg: Crack the egg and hold the shell halves over a bowl. Transfer the yolk back and forth between the halves, letting the white drop into the bowl. Do not cut the yolk (whites containing any yolk will not beat properly). Transfer the yolk to another bowl.

The tiniest bit of fat or egg yolk will wreck a meringue. When separating eggs, if a speck of egg yolk falls into the egg whites, lift it out with an empty eggshell half. Do not try to fish it out with your fingers; the oil on your skin will prevent the egg whites from expanding.

After separating, bring egg whites to room temperature to ensure volume when beating, as warmer eggs whip faster than cold eggs. Egg whites right out of the refrigerator will not whip well. The ideal temperature to whip a common meringue is room temperature, about 70 degrees F. (21 degrees C.). Usually 30 minutes is adequate to obtain room temperature.

Copper, stainless-steel, or glass bowls work best for making meringues. Avoid using plastic bowls for whipping egg whites as they can often harbor traces of grease, which prevents the whites from getting stiff.

Make sure that all your utensils are immaculately clean, completely grease-free, and completely dry. Meringues are very sensitive and they don't like any moisture. Don't make meringues on a rainy or really humid day (remember that they are mostly air and if that air contains a lot of water, it will have an effect). Avoid letting your fingers touch the areas that will come in contact with the egg whites. That way, you'll avoid leaving oils from your hands on the utensils you just washed.

Place the egg whites into a large, tall bowl and set your mixer to medium-high speed. NOTE: I would not hand beat a meringues (too much work). Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the sugar stiffens the foam. As the mixing time increases, the bubbles become smaller and more numerous; this increases the volume and makes a more-stable structure. (A beaten egg white can increase six to eight times its original volume.)

I like to use superfine sugar when making meringue because it dissolves faster than table sugar. When beating egg whites and the recipe calls for sugar, add the sugar at the very end when the whites have formed soft peaks. Gradually add the sugar, a few spoonfuls at a time, beating the whole time. As a general rule, add a total of 1/4 cup of sugar for each egg white.

Do not make meringues that have less than 2 tablespoons of sugar per egg white. If you use any less, the foam will not set and the meringue will shrink. To tell if the sugar is dissolved when you are beating egg whites for meringues, rub a bit of the foam between your fingers. If it feels gritty, the sugar is not dissolved, so keep beating for a few minutes.


By varying the amount of sugar in the final mix, you control how hard or soft the final meringue will be.

For soft peaks - place egg whites in a clean glass or metal bowl (not plastic), and beat with an electric mixer on medium speed or with a rotary beater until egg whites form peaks with tips that curl over when the beaters are lifted. For stiff peaks, continue beating egg whites on high speed until they form peaks with tips that stand straight when the beaters are lifted.


For stiff peaks - continue beating egg whites on high speed until they form peaks with tips that stand straight when the beaters are lifted.

Photos from houseandhome.msn.com/ Food/BakedDesserts1010.aspx


Once you start a making whipped egg whites, continue it straight through and finish it off. Do not stop halfway to take a break.

The meringue is done when it is not runny and when you can hold a spoonful of it upside down and none of it drops off. Also when you swirl a spoon through it and the swirls hold their shape indefinitely.

Make the meringue first - then prepare the filling. Place meringue on the piping-hot filling to begin cooking the bottom of the meringue. The residual heat carried by the filling cooks the base of the meringue ever so slightly, making it less prone to leaking or shrinking.

Meringues will become more done if you bake them at a lower temperature for a longer time. Bake at 325 degrees for 20 to 30 minutes.

Meringue Pies should be stored under an inverted bowl at room temperature. Remember, meringue pies only last a day or two, and then the meringue starts breaking down. If you place any cooked meringue in the refrigerator, no matter how long you baked it, it will bead and weep.

To cut baked meringue into serving pieces, use a knife dipped in cold water.



--------------------------------------------------------------------------------

Questions and Answers:

QUESTIONS:
I am having trouble with my egg whites on my cream pies. They wilt after baking. Please tell me how to make pretty meringue.

ANSWERS:
Meringues are basically egg whites and sugar. Anything made with a high percentage of sugar, always attracts moisture because sugar is hygroscopic, that is, it has a great affinity for water (the sugar attracts water from the surroundings and causes small brown beads to form). Thus, it's not the heat that causes the beading on your meringue, but humidity in the warm air, or a steaming kettle, a moist kitchen, an often, a rainy day. This is particularly noticeable on a very humid day. This is a very common problem with meringue, and is perhaps a good reason for eating meringue-topped pies soon after they're prepared!. When the meringue is out of the oven and has cooled, store it in an air-tight container.

Another important factor in making meringues is to add the sugar very slowly to the eggs whites, beating well since undissolved sugar attracts beads of moisture. Consider using superfine sugar which is finer in texture and dissolves more easily than the regular granulated form.

Also, be sure to place the meringue on the filling while it is hot. The residual heat carried by the filling cooks the base of the meringue ever so slightly, making it less prone to leaking or shrinking.

Use these decorating tricks when making meringue:

Add a cornstarch mixture to help stabilize the meringue.

CORNSTARCH MIXTURE RECIPE
Per 4 egg whites, stir 1 tablespoon cornstarch into 1/3 cup cold water, heat while stirring until the starch thickens. Set aside to cool. After the sugar has been beaten into the meringue and it forms soft peaks, add cornstarch mixture 1 tablespoon at a time, beating to stiff peaks.

Add a piping gel to stabilize the meringue. Use approximately one tablespoon for each three to four egg whites.

PIPING GEL RECIPE
You can also purchase ready made from http://www.wilton.com

2 envelopes (2 tablespoons) Knox unflavored gelatin
2 tablespoons cold water
2 cups light Karo syrup

Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes. Heat on low until the gelatin has become clear/dissolved - DO NOT BOIL.

Add the syrup and heat thoroughly. Cool and store, refrigerated, for up to 2 months.

Cream of tartar is also a wonderful stabilizer:

CREAM OF TARTAR MIXTURE
Add 1/8 teaspoon cream of tartar for each egg white you are using. Stir lightly to mix it in. Start beating and when it reaches a nice, soft, fluffy stage (the meringue bends like a bird's beak when beaters are lifted), begin adding the sugar. Use two tablespoons sugar for each egg white to make a soft meringue.


--------------------------------------------------------------------------------

QUESTIONS:
I have tried many times over many years to make meringue. When I lived in Northern PA. I use to bake as a teenager and my meringues were beautiful and big. I now live in southern Pa. and my meringue stinks. It comes out of the oven, huge and nice, but give it 5 minutes out of the oven and its flat as a pancake. I've tried under beating, and over beating, and all types of recipes, but it's always th same. I know it's always humid down here, but this is ridiculous. I've lived down here for 30 years now and it never changes. HELP.

ANSWERS:
Humidity affects a meringue's texture. Damp, humid days may cause it to be limp and sticky. Check the weather outside before you start. You can not make crisp meringue on a humid day. Meringue should be made on dry days. The cornstarch mixture helps them hold up under humid conditions, but to ensure success, plan to bake when it is less humid.

CORNSTARCH MIXTURE RECIPE:
Per 4 egg whites, stir 1 tablespoon cornstarch into 1/3 cup cold water, heat while stirring until the starch thickens. Set aside to cool. After the sugar has been beaten into the meringue and it forms soft peaks, add cornstarch mixture 1 tablespoon at a time, beating to stiff peaks.



--------------------------------------------------------------------------------

QUESTIONS:
I am having trouble with what someone called "sweating" between my meringue and the pie. I made a chocolate pie , put the meringue on top, cooked it, let it cool in the oven (just like I was told) and even cut the meringue with a hot knife (again like I was told) immediately after taking it out of the oven .I noticed liquid between the meringue and the pie which of course made the pie runny. Have you ever heard of this? I can't seem to find out what I am doing wrong. Please help if you can. Thank you!

ANSWERS:
Sweating, beading, weeping, or moisture droplets: When water seeps between the filling and the meringue, the pie is weeping. Weeping is a common problem with meringue pies, but it is avoidable.

This is caused by over baking the meringue. When egg whites bake too long, they begin to tighten, squeezing out little drops of moisture.


Meringues will also weep if there's any undissolved sugar. I like to use superfine sugar when making meringue because it dissolves faster than table sugar.


Over-baking also produces a tough meringue. Meringue needs to be cooked to 160 degrees F but not so long that they are overdone. Lower the oven heat and bake for a shorter time. Bake meringues just until they are light brown and dry to the touch. It can also be caused by under- or over-mixing, or too little sugar was used.


Also frequently occurs when beaten meringue is spooned onto a cool filling. Be sure to place the meringue on the filling while it is hot. The residual heat carried by the filling cooks the base of the meringue ever so slightly, making it less prone to leaking or shrinking.


--------------------------------------------------------------------------------

QUESTIONS:
How do I keep my crust from getting soggy?

ANSWERS:
There are several things you can do:

Bake the pie in the lower half of the oven so the pastry is exposed to more intense heat.


Use a glass pie plate - glass does a better job of absorbing the radiant heat of an oven, than either pottery or metal, so pastry bakes faster.


Some cooks pre-bake or partially bake the shell before adding the custard filling.


--------------------------------------------------------------------------------

QUESTIONS:
Why does the meringue pull away from the crust when baking? Is there any way to keep a meringue from shrinking and “weeping”? I make very good cream pies, but have not been successful in making a meringue that does not weep. Any suggestions that you could give me would be appreciated.

ANSWERS:
To prevent the meringue from shrinking during baking, seal it completely to the crust edge with a spatula when mounding it atop the filling. Be sure to place the meringue on the filling while it is hot. The residual heat carried by the filling cooks the base of the meringue ever so slightly, making it less prone to leaking or shrinking.





Apple Whisky Meringue

[Reset] Keys :
Ingredients :

175 gm plain flour sifted
85 gm butter or margarlne
175 gm caster sugar
1 x egg yolk and 2 egg whites
450 gm cooking apples peeled and cored
1 tbl honey
1 tbl whlsky

Method :
Preheat oven to gas mark 5 375F190C.
First make the pastry.
Place the sifted flour in a bowl.
Then rub in the butter until the mixture resembles fine breadcrumbs and after that mix in 50g caster sugar.
Now bind the mixture together with the egg yolk and enougl cold water to make a smooth dough (about 1 tablespoon).
Knead it lightly on a floured surface then pop it into a polythene bag and let it rest for 15 minutes.
Roll the pastry out to line an 20cm flan tin prick the base all over and then chill the flan case in the fridge for 30 minutes before baking.
Now cover the pastry with a sheet of greaseproof paper and add baking beans or dried peas ano bake it blind in the oven for 15 minutes.
After that carefully remove the beans and paper and bake the flan for a further 10 minutes to dry it out completely.
While that is happening roughly chop the apples and place them in a small saucepan with the honey and 1 tablespoon of water.
Cover the pan and cook the apples gently for about 10-15 minutes or until they have collapsed and softened.
Then beat in the whisky and spread the apple mixture into the flan case.
For the meringue whisk the egg whites until they form soft peaks and gradually whisk in the remaining 110g sugar.
Then cover the apple mixture completely with the meringue spreading it right up to the edges and bake in the oven at gas mark 3 325F 170C for about 30 minutes until the meringue is pale beige and crisp.
Serves 6



Bake-Sale Lemon Meringue Pie

[Reset] Keys : Pies Citrus Pie
Ingredients :

1 x refrigerated pie crust (half of 15-ounce - room temperature 1 package)
1 tsp all purpose flour
1 1/4 cup sugar
1/3 cup sugar
1 1/2 cup water
6 tbl cornstarch
5 lrg eggs separated
1 tbl grated lemon peel
1 pch salt
1/2 cup fresh lemon juice
2 tbl unsalted butter room temperature
1/2 tsp cream of tartar

Method :
Position rack in center of oven and preheat to 450 F. Unfold pie crust.
Press out fold lines. If crust cracks, wet fingers and push edges together.
Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter
glass pie dish. Fold edges over; crimp decoratively. Pierce crust all over with fork. Bake until crust is pale golden, about 12 minutes. Cool crust completely on rack.
Whisk 1 1/4 cups sugar, water, 5 tablespoons cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to blend. Whisk over medium heat until mixture comes to boil. Whisk over medium heat until mixture comes to boil. Whisk until mixture thickens, about 2 minutes. Remove from heat. Add lemon juice and butter; whisk until smooth. Cool completely, stirring occasionally, about 1 hour.
Preheat oven to 350 F. Mix 1/3 cup sugar and 1 tablespoon cornstarch in small bowl. Beat egg whites in large bowl until foamy; add cream of tartar and beat until soft peaks form. Add sugar mixture 1 tablespoonful at a time,
beating until stiff peaks form after each addition.
Spread cooled lemon filling in crust. Spoon dollops of meringue around edge
of pie atop filling. Spoon remaining meringue onto center of pie. Spread meringue to cover filling, mounding in center and sealing completely to crust edge. Using rubber spatula or spoon, swirl meringue decoratively, forming peaks. Bake pie until meringue peaks are light brown, about 12 minutes. Transfer to rack and cool completely. refrigerate pie until cold, about 1 1/2 hours. (Can be prepared 3 hours ahead. Keep refrigerated.)
8 Servings
NOTES : In the good old days, when everyone baked, the bake sale offered cooks a chance to strut their stuff. The competition was friendly but
cutthroat, and winners were determined by whose sweets sold first-and at
what premium price. In celebration of those leisurely times, here is a
classic lemon meringue pie.




Banana Meringue Pie

[Reset] Keys : Pies Tropical Fruits
Ingredients :

1 1/4 cup All-Purpose Flour
2 tbl Granulated Sugar
6 tbl Cold Unsalted Butter, diced
1 x Egg, beaten
6 x Ripe Bananas
1/2 cup Warm Light Cream
1/2 cup Granulated Sugar
1 tbl Cornstarch
1 tsp Vanilla
4 x Egg Whites, room temperature
1 pch Salt
1/3 cup Granulated Sugar
+------------------------------ FILLING
+------------------------------ MERINGUE To make pastry,

Method :
Combine flour, sugar and butter in a food processor.
Process until the consistency of fine meal. Add beaten egg; continue to process just until dough starts to come together. Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill. Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don't have a flan pan, a pie plate can be used.) Chill for 30 minutes. Bake pastry at 375 degrees for 12 minutes until light golden in color. Thinly slice five of the bananas and arrange on bottom of pastry shell.
Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla.
Pour over banana layer. Bake at 350 degrees for 35 - 40 minutes or until filling is set. Let pie cool slightly. To make meringue, beat egg whites with a pinch of salt until soft peaks form. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy.
Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or until browned. Let cool; refrigerate until serving time.
Serves 6.