Misha's Meringue Malaise - was, Re: [Sca-cooks] Newby to the list

[Philip & Susan Troy]

XvLoverCrimvX at aol.com wrote:

> On to food comment:I tried to make a baked mint meringue that would hopefully
> be somewhat crunchy and the melt-in-your-mouth-not-in-your-hand mint
> meringue. I whipped the eggs, added the sugar in little by little, had the
> bowl over ice and cooked it but it still went wrong. Help me!!

In what way did it go wrong? The first thing that comes to mind is that
you don't want the bowl over ice when beating egg whites (we _are_ just
talking about egg whites here, no?); ice is for when you're beating
cream, and not strictly necessary for that, either, but I think ice
would hinder rather than help in making meringue.

So, are we talking about complete failure to puff up and turn white in
the beating stage, or did they somehow cook wrong? What kind of mint
flavoring did you use? Oven temp? Cooking time? Are you sure the bowl
was clean, free of all fat, including yolks? Is it very humid where you live?

Insufficient data...

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98