Merangues

Anyone tell me why my merangues "leach" out a toffee around the base. I do them at gas mk1/2 for 2hours ?

Reply to
AuntyTeeky
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Can you post the recipe? Off-hand, I would speculate that maybe you are over-beating the foam. If so, it would weep regardless of temperature.

Reply to
Vox Humana

I am not familar with your recipe and method but, It can happen occasionally As far as I can remember decades back IF the recipe has formed considerable syrup such as using a boiled method for meringue preparation it tends to exhibit some degree of exudatias as its being baked on low heat. Another cause is underbeating the whites , Also if the ratio of the sugar to white is higher then there will be more syrup remaining in the liquid phase that is not tightly bound by the egg whites so it tends to exude liquid during slow baking. There fore you can try reducing the amount of sugar. Try another meringue recipe and see how it goes with your oven. I usually bake meringue at 250 degree F from one to few hours depending upon the size.In another case I just leave the meringue in the oven that was just turned off and had started to cool down say from 350 -300 degree F for overnight. Roy

Reply to
Roy Basan

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