Few things are more aggravating than accidentally breaking an egg yolk over a bowl of 10 perfectly separated whites. If you separate each egg over a small glass or stainless steel bowl plastic bowls can retain traces of grease then transfer the white to the big mixing bowl before cracking the next egg, you risk ruining just one egg, not all of them.
Whip the egg whites until frothy, then add the sugar slowly, a tablespoon or two at a time, to get that glossy, silky texture. Find it in your supermarket baking section, or simply pulse regular sugar in your food processor for a couple of minutes. Line your baking sheet with parchment paper before piping the meringue. The paper makes it vastly easier to remove the meringue after baking, and cleanup is a breeze.
Flip the paper over, so the markings show through, and pipe the meringue. Beware of humidity, rain, steamy dishwashers and boiling pasta pots. The sugar in the meringue pulls moisture from the air. Too much moisture means sticky meringues. A mild acid will help give your meringue more volume and structure, which means they will inflate more fully and hold the air longer.
You can also use lemon juice. Outside of making meringues, cream of tartar is a handy item to have in your pantry because you can use it to make your own baking powder. No one is casting aspersions on your dishwashing skills here, but even the slightest residue of oil on the inside of your bowl, or indeed a tiny speck of egg yolk, will prevent your egg whites from foaming properly, no matter how hard you beat them. Note that the same is true for the whip attachment itself.
For this reason, separate eggs one by one into a small bowl, and then add the egg whites individually into the bigger mixing bowl. That way, if a yolk slips through, you need only discard one egg white and not the whole batch. And it isn't just grease: even a wet bowl will prevent your meringue from forming stiff peaks. So make sure your bowl is squeaky clean and dry, and preferably stainless steel, which of course is what most stand mixer bowls are made of.
Even better if you have one is a copper bowl. Egg whites will produce a better, airier meringue if they start out at room temperature. A lot of folks will pull their eggs out for 10 or 15 minutes, or even 30, which is certainly better than using them straight from the fridge, but for the very best results, let your egg whites come to room temperature for a full hour.
Note that it's easier to separate cold eggs, so your best bet is to separate them while they're cold and then let the whites come to room temperature. Again, be extra careful when separating your eggs because even a tiny speck of yolk can prevent your whites from achieving full peak stiffness. One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.
But the opposite can also happen: if you beat them for too long, eventually the whites go past peak stiffness to a kind of grainy consistency. The dry and almost lumpy, curdled milk texture is equally undesirable, both aesthetically and functionally. Nor is there any going back. Once your egg whites are overbeaten, they won't work properly in your meringue. Properly-whipped egg whites should look shiny and moist.
This one is a real heartbreaker. If you've done everything properly and avoided all the pitfalls described above, the last thing you want to do is deflate your meringue by squeezing the piping bag too tightly. Using an oven for so long for just a batch of cookies can't be good for business.
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