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Post by riotgrrl on Nov 4, 2010 14:41:24 GMT
Found an interesting recipe for meringue cookies, where you put choc chips in the meringue mix . . . one for future trialling.
But savoury meringues . . no. My chilli meringues may never see the light of day.
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Post by Patrick on Nov 4, 2010 14:47:45 GMT
That sent me searching......
.......Cheese Meringue anyone?
Look! No sugar!
* Beat the whites of egg stiff and add grated cheese and seasonings.
* Drop by teaspoonsful on a greased and floured pastry sheet.
* Bake in slow oven (250 to 275-degrees) for about 3 to 4 minutes or until light brown. Let them dry, dust-free, until they are crunchy, which might take several hours or even overnight.
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Post by riotgrrl on Nov 4, 2010 15:13:17 GMT
That sent me searching...... .......Cheese Meringue anyone? Look! No sugar! * Beat the whites of egg stiff and add grated cheese and seasonings. * Drop by teaspoonsful on a greased and floured pastry sheet. * Bake in slow oven (250 to 275-degrees) for about 3 to 4 minutes or until light brown. Let them dry, dust-free, until they are crunchy, which might take several hours or even overnight. How's that going to work but if you need sugar for the chemical infrastructure sort of thing??? |
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Post by riotgrrl on Nov 4, 2010 15:15:16 GMT
AND ANOTHER THING
Some recipes are like 'bake in a slow oven for hours and hours' and others are like 'oh just turn the oven office when you put them in'.
Do they take a long time to bake or a short time to bake?
Also - and talk about fwaffiness - I have established that COLD eggs are easiest to separate whites and yolks, so do it straight out the fridge. BUt apparently the whites whip up better at room temperature, so you then allow the separated whites to heat up a bit.
Such a simple thing . . so much fwaffiness. I will keep you informed of my experiments.
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Post by jean on Nov 4, 2010 15:27:13 GMT
* Bake in slow oven (250 to 275-degrees) for about 3 to 4 minutes... Are you sure that's right? |
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Post by Weyland on Nov 4, 2010 16:13:54 GMT
* Bake in slow oven (250 to 275-degrees) for about 3 to 4 minutes... Are you sure that's right? Must be Fahrenheit, whatever that might be. |
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Post by Weyland on Nov 4, 2010 16:16:19 GMT
AND ANOTHER THING Some recipes are like 'bake in a slow oven for hours and hours' and others are like 'oh just turn the oven office when you put them in'. Is that like "turn the oven fwaffish"? We MUST be told. |
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Post by riotgrrl on Nov 4, 2010 17:20:41 GMT
The recipe I am currently trying is an hour and a quarter in the oven at a very low heat.
But, as I say, other recipes basically say turn the oven off (not office, ok, I was distracted) once you put the meringues in.
I have 12 eggs left and all weekend - I am making them in batches of 2 eggs at a time.
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Post by riotgrrl on Nov 4, 2010 18:32:25 GMT
So that seems to have been QUITE successful - the meringues are tastey (if misshapen) but a bit TOO chewy.
Advice?
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Post by everso on Nov 4, 2010 18:42:16 GMT
Well, they're supposed to be chewy in the middle, but I guess a slower oven and longer cooking time. Sorry to be boring, but that's all I can think of.
BTW I've never tried that turning the oven off trick. Knowing my luck, it wouldn't work. If you leave the oven on and put your timer on, you can't go wrong.
I'm quite excited at your experiments, Riot. I think I may even make some meringues for the weekend (family over for dinner on Sunday).
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Post by Weyland on Nov 4, 2010 19:33:44 GMT
So that seems to have been QUITE successful - the meringues are tastey (if misshapen) but a bit TOO chewy. Advice? Turn the temperature up a bit, and drizzle with a level teaspoon of matured arctic musk-ox lard and a lightly blow-torched loganberry and chicory cooley. Cook until smoking-hot. That's what they'd do on MasterChef. (We will, of course, be needing to have a good laugh at your plating-up technique, but that can wait.) |
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Post by riotgrrl on Nov 4, 2010 21:08:20 GMT
Well, I'd say 80% successful; not bad for a first try.
Over the weekend I am going to up my game to the chocolate chip meringues. I even bought some food colouring to make pink ones (sadly the Co-op didn't have blue food colouring or I could have made gothboy Rangers ones.)
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Post by riotgrrl on Nov 5, 2010 17:02:55 GMT
The chocolate chip meringues are in the oven.
Fingers crossed everyone.
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Post by everso on Nov 5, 2010 17:14:45 GMT
This sounds interesting.
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Post by riotgrrl on Nov 5, 2010 18:07:31 GMT
Disaster!
They're going brownish (still not burned, just a mild coffee colour) but they're still soggy. I've turned off the oven and left them in it to see what happens.
I am disheartened.
Was last night just beginner's luck?
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Post by everso on Nov 7, 2010 0:38:33 GMT
I've only ever made straightforward meringues without any additions. So long as they're cooked at a really low temperature, you can't lose. Obviously the larger the meringue the longer it takes to cook.
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Post by Weyland on Nov 7, 2010 9:56:25 GMT
I've only ever made straightforward meringues without any additions. So long as they're cooked at a really low temperature, you can't lose. Obviously the larger the meringue the longer it takes to cook. How then do you get the nice browned peaks, Ev? On MasterChef, and Heston, they seem to use a thermo-nuclear blow-torch, but that's surely sledgehammer/nut territory. |
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Post by everso on Nov 7, 2010 14:39:03 GMT
I've only ever made straightforward meringues without any additions. So long as they're cooked at a really low temperature, you can't lose. Obviously the larger the meringue the longer it takes to cook. How then do you get the nice browned peaks, Ev? On MasterChef, and Heston, they seem to use a thermo-nuclear blow-torch, but that's surely sledgehammer/nut territory. Now, if we're talking about lemon meringue pie (one of which I made this morning prior to the family dinner this evening - and by the way I can't stop too long as they'll all be round shortly) I never make peaks on the meringue before putting it in the oven. I smooth it over and it bakes slowly until it's almost crisp all the way through but with a soft bit just above the lemon filling, and it turns a pale golden colour. If I'm making a pavlova I smooth it as well. If I'm just piping small globs of meringue on to a baking sheet they will have one peak, but they are cooked so slowly that they don't burn. |
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Post by riotgrrl on Nov 20, 2010 20:34:47 GMT
OK, I need advice.
I cooked my meringues today for an hour and a quarter at gas mark a quarter/a half (my oven is old and not subtle). They were still too gooey inside.
(They were lovely with ice cream, cooked apples and toffee sauce, but not as lovely as they could have been.)
How do I get them crispy all the way through?
How long for and at what heat?
Please advise.
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Post by riotgrrl on Nov 20, 2010 20:37:28 GMT
P.S. On the plus side, my carmelised onions on the side of the main were beyond good. Slow frying in olive oil with brown sugar, added some balsamic vinegar towards end of cooking, then put them in fridge while we went out. When we came back I fried off the steaks and then put them in the oven with garlic butter, then used the same pan to re-heat the onions, adding some of the juice from the steaks about half way through. And they so rocked. Crunchy but also carmelised. They were the most excellent onions any living person has ever tasted.
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