[Sca-cooks] Speaking of Meringues OOP not OT

[Martina C Grasse]

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 ;-)