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How to Stiffen Meringue for Chocolate Cream Pie?
Posted on 12/24/12 at 12:54 pm
Posted on 12/24/12 at 12:54 pm
I'm working on the brisket for our Christmas Eve dinner, but my daughters and wife have asked how to stiffen the meringue for the dessert. Besides telling them they did something wrong to get to that, what can I suggest? The girls (no pics) are doing pretty well with cooking for not being raised in Louisiana and I want to keep up the positive vibes!
Any suggestions? Merry Christmas to all!
Any suggestions? Merry Christmas to all!
3
Posted on 12/24/12 at 1:07 pm to Beltway Bengal
It's all about whipping the egg whites and getting the air in there. Just tell them it's impossible with a cold front moving in.
Posted on 12/24/12 at 2:21 pm to Beltway Bengal
Geezum, the brain is farting a bit, but a spice that is white called tartar or similar(look on the spice aisle with the McCormicks stuff in a can) added to the egg whites stiffens them up, it only takes a little bit of the stuff.
Posted on 12/24/12 at 3:14 pm to Beltway Bengal
It's best to have room temp egg whites and a cold mixing bowl. Regardless u just have to mix that shite. It took me 40 minutes to get stiff peaks this morning because my wife didn't adhere to the first part.
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