Guest guest Posted September 21, 2003 Report Share Posted September 21, 2003 Well, I decided to have just the egg yolks raw, and use the whites for merengues. Mainly cos I didn't like the taste of the whites. Has anyone tried Sally's recipe for them? It calls for salt and arrowroot. Not too sure why the arrowroot! Also, she says to bake them overnight at 150deg. Well, I did them for 1 hour first off, and they were crispy on the outside and kind of soft but not unpleasant inside. THen I did another batch for 2 hours and they were so flakey as to be almost inedible (but I still ate them!) Should I try them for a lot longer - so they get very hard? They also get very brown, I don't know how to get them to stay white. I used Heidi's idea of adding nuts to them. The almonds are good. I spread butter on them while they were still warm - they were like a stale nut bread! Tastey really. If anyone has any tips to share on making them successfully, please post! In the meantime, I'm sure I'll have plenty more experiments this week Jo ________________________________________________________________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2003 Report Share Posted September 22, 2003 150 deg Farenheit that is Jo which is about 65 deg Celcius merengues > Well, I decided to have just the egg yolks raw, and > use the whites for merengues. Mainly cos I didn't > like the taste of the whites. > > Has anyone tried Sally's recipe for them? It calls > for salt and arrowroot. Not too sure why the > arrowroot! Also, she says to bake them overnight at > 150deg. Well, I did them for 1 hour first off, and > they were crispy on the outside and kind of soft but > not unpleasant inside. THen I did another batch for 2 > hours and they were so flakey as to be almost inedible > (but I still ate them!) Should I try them for a lot > longer - so they get very hard? They also get very > brown, I don't know how to get them to stay white. > > I used Heidi's idea of adding nuts to them. The > almonds are good. I spread butter on them while they > were still warm - they were like a stale nut bread! > Tastey really. > > If anyone has any tips to share on making them > successfully, please post! In the meantime, I'm sure > I'll have plenty more experiments this week > > Jo > > ________________________________________________________________________ > Want to chat instantly with your online friends? Get the FREE > Messenger http://mail.messenger..co.uk > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2003 Report Share Posted September 22, 2003 --- wes@... wrote: > 150 deg Farenheit that is Jo which is about 65 deg > Celcius > Oops! lol! I don't think my oven goes down that far! And besides, she says to put the egg whites on a buttered baking sheet. The butter will make the egg go runny if it's not cooked quickly enough (experienced this yesterday after I put coconut and almonds in the egg, the whites started to run as a Faffed about with getting them on a baking sheet! The fat in the nuts is what causes the problem.) Jo ________________________________________________________________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2003 Report Share Posted September 22, 2003 And besides, she says to put the egg whites on a >buttered baking sheet. The butter will make the egg >go runny if it's not cooked quickly enough >(experienced this yesterday after I put coconut and >almonds in the egg, the whites started to run as a >Faffed about with getting them on a baking sheet! The >fat in the nuts is what causes the problem.) > >Jo Really, if you are going to do stuff like merangues, get one of those silicone baking mats. They seem to be inert (silcone is NOT plastic) and nothing sticks, and you don't need butter. Or use baking parchment. Back when the book was written, those two weren't available much (neither were salad spinners!). Cream of tartar is what is used traditionally to keep the eggs fluffy. And/or beating them in a copper bowl (does the copper cause harm? I dunno, I don't have one though). Also adding lots of sugar helps them stay fluffy (but of course you may not want to do that). Mine have lots of " stuff " in them and they are not traditional " dry " merangues, they come out more like a Mounds bar. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2003 Report Share Posted September 22, 2003 --- Heidi Schuppenhauer <heidis@...> > Really, if you are going to do stuff like merangues, > get one of those silicone baking mats. I have seen silicone muffin trays, but never the mats. I use mine for my flaxseed muffins, which I don't make any more ;-) >Or use baking parchment. Is this the US term for greaseproof paper? If so, that's what I used, but it didn't help the sticking > Cream of tartar is what is used traditionally > to keep the eggs fluffy. And/or beating them in > a copper bowl (does the copper cause harm? I dunno, > I don't have one though). Hmm, I hope not. My neti pot is copper. Sometimes I end up with a metallic taste/smell after using it. Also adding lots of sugar > helps > them stay fluffy (but of course you may not want to > do that). Mine have lots of " stuff " in them and they > are not traditional " dry " merangues, they come out > more like a Mounds bar. Don't know what that's like, we don't have them in the UK. The merengues I made weren't bad, just not what I was expecting. Thing is, I can just eat too many of them! Jo ________________________________________________________________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2003 Report Share Posted September 22, 2003 >Also adding lots of sugar >> helps >> them stay fluffy (but of course you may not want to >> do that). Mine have lots of " stuff " in them and they >> are not traditional " dry " merangues, they come out >> more like a Mounds bar. > >Don't know what that's like, we don't have them in the >UK. The merengues I made weren't bad, just not what I >was expecting. Thing is, I can just eat too many of >them! Wow, no Mounds bars? Think coconut macaroons covered in chocolate. They aren't particularly HEALTHY, mind you, though a healthy version could certainly be made. I think there should be some " spicy " way to make merangues that isn't full of sugar. I'm going to experiment one of these days! You can get the mats at most cooking stores, they care called " Exopat baking mats " and are from France. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2003 Report Share Posted September 22, 2003 I tried the recipe and found that the maple syrup separated and started to run causing some of the merengues to stay sloppy. I also didn't use paper and the merengues stuck to the pan. My kids were licking it off. Perhaps the paper would help with both issues. Joanne Re: merengues > --- wes@... wrote: > 150 deg Farenheit that > is Jo which is about 65 deg > > Celcius > > > > Oops! lol! I don't think my oven goes down that far! > > And besides, she says to put the egg whites on a > buttered baking sheet. The butter will make the egg > go runny if it's not cooked quickly enough > (experienced this yesterday after I put coconut and > almonds in the egg, the whites started to run as a > Faffed about with getting them on a baking sheet! The > fat in the nuts is what causes the problem.) > > Jo > > ________________________________________________________________________ > Want to chat instantly with your online friends? Get the FREE > Messenger http://mail.messenger..co.uk > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2003 Report Share Posted September 22, 2003 re the problem of the maple syrup i've found that one can cut the maple syrup content at least in half and use some stevia. also, i noticed that the maple syrup, even such a small amount, wasn't incorporating very well and stayed in the bottom of the mixing bowl. this last time, i decided to try whipping that. it incorporated nicely, whipped up great (obviously there was still some white which hadn't whipped), and didn't separate. if you use parchment paper, you don't have to grease. allene Quote Link to comment Share on other sites More sharing options...
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