Forum Thermomix

Welcoming Center, Management and General Chat => Chit Chat => Topic started by: courton on August 16, 2012, 05:13:13 am

Title: Meringue
Post by: courton on August 16, 2012, 05:13:13 am

I want to make little lemon meringue pies and my meringues always have the brown tear drops which spoils the look. How do you ensure this does not occur? Help expert bakers!!!

Title: Re: Meringue
Post by: obbie on August 16, 2012, 05:43:11 am

Courton for a Lemon meringue pie, bake 8-12 minutes. Are you baking for longer than that.

Title: Re: Meringue
Post by: courton on August 16, 2012, 06:09:48 am

No, but does the brown tear drop form when you bake it a bit longer?

Title: Re: Meringue
Post by: obbie on August 16, 2012, 07:02:38 am

I think so, it goes a darker brown color on top too

Title: Re: Meringue
Post by: CreamPuff63 on August 16, 2012, 08:32:59 am

found the answer here (http://www.taste.com.au/how+to/articles/261/how+to+stop+meringues+from+weeping) - its undissolved sugar

Title: Re: Meringue
Post by: Aussie Brenda on August 16, 2012, 08:35:54 am

Interesting, if it is undissolved sugar, would it still work if you whizzed the sugar to powder first then added it?

Title: Re: Meringue
Post by: courton on August 16, 2012, 08:47:26 am

Or can you add caster sugar or icing sugar?

Title: Re: Meringue
Post by: chrissa on August 16, 2012, 09:35:46 am

Use caster sugar but add it really slowly, about a tablespoon at a time every 20 - 30 seconds or so, otherwise the sugar doesn't dissolve and that's when the meringue goes watery or develops brown spots

It shouldn't feel grainy between your fingers

Title: Re: Meringue
Post by: cookie1 on August 16, 2012, 09:44:51 am

I always try to do this but often get impatient. :)

Title: Re: Meringue
Post by: judydawn on August 16, 2012, 09:50:33 am

Can anyone remember Tenina saying at her cooking classes that she uses icing sugar in pavlovas or is it a figment of my imagination?

Title: Re: Meringue
Post by: meganjane on August 16, 2012, 12:06:25 pm

When I make Lemon Meringue Pie, I always use my kitchen torch to zap the meringue at the last minute. I don't put it back in the oven.

Title: Re: Meringue
Post by: courton on August 16, 2012, 11:39:59 pm

You mean you don't bake them but just torch them? Do you make the meringue beforehand and then torch them before serving?

Title: Re: Meringue
Post by: Wonder on August 17, 2012, 12:02:28 am

i always ensure the sugar is dissolved by rubbing the meringue mixture between my thumb and first finger or licking the spatula. I then put in the oven for 10 mins or so to brown up a little, I've never had a problem with the beads but have heard before that's it's due to undissolved sugar. i think Stepahnie Alexander talks about it in her book which is my bible for meringue making. i've got one of those little kitchen blow torch things but I've never even used it.

Title: Re: Meringue
Post by: meganjane on August 17, 2012, 01:31:55 pm

Quote from: courton on August 16, 2012, 11:39:59 pm

You mean you don't bake them but just torch them? Do you make the meringue beforehand and then torch them before serving?

I make the meringue just before serving and torch them then and there. It's so quick and easy!