[Sca-cooks] Speaking of Meringues OOP not OT
Martina C Grasse
grasse at mscd.edu
Fri Dec 26 08:11:49 PST 2003
I have always made meringues from fresh egg whites, they have always
been shiny white clouds which crunch once and then melt in the mouth.
This time I need to make LOTS, so I am working from frozen whites, and
the meringues are just not quite right. The whites where gleaned from
real eggs and frozen about 3 months. AH wonder if the plastic
Tupperware the donor froze them in is part of my problem?
They are not nearly as fluffy as usual, 4 whites usually fill 2 cookie
sheets with meringue kisses, and this group has been making 1 or 1.5
sheets only. I know my kitchen aid is spotless, as are all the other
tools, and one of the 5 batches I have done so far came out perfect,
the other 4
The sugar has been staying a bit grainy, I dont have the volume I
usually get, and they tend to crack a little in the oven. All NEW and
NOT WELCOME symptoms.
I use 4 whites (4T of thawed ) and let it come to room temp before
using.
1 cup sugar
.5 t cream of tartar
and a splash of vanilla
Thanks for any suggestions.
Gwen Cat
Realizing that prepping for a laurel ceremony is like prepping for a
wedding, only no honeymoon ;-)
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