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Meringue questions

I have a few questions if I may.

I obtained my Great Grandmothers recipe for a meringue cake, and I wish to modify it or at least understand it.

Allow me to put the recipe on here and then critique it.

1 Cup egg whites Beat until firm Add 2 cups sugar Add 1 TBLS of Vanilla Add 1 TBLS of Vinegar Put into butter coated pans and cook like cake at 350F for one hour. Layer with whip cream just like a cake, chill and serve with sweetened strawberries or another fruit.

I LOVE this recipe, but left overs weep a lot in the refrigerator and I wish to obtain a thicker cake, it shrinks and doesn't have a great amount of cake afterwards.

Here are some questions I pose for educational discussion.

  1. I tried Cream of Tartar, I used one to one ratio to Vinegar. The cake tasted like a dry wine! Acid taste and feeling. I reduced to 1 teaspoon instead of the tablespoon and it seemed to be the same as the vinegar. Is the ratio for eggs less with Cream of Tartar? I figured it was about 1/8 tsp to one egg white.

  1. I beat the eggs till firm and dry and let them warm up to room temperature, not using any plastic and everything is clean. But why the shrinkage?

  2. I powdered my sugar and also used granular sugar. Both had the same results. I measured out the two cups and THEN powdered it and came out with about 3-3/4 cups. Is this the correct way to do this?

  1. What will increasing or decreasing the sugar amounts do to a meringue? This is a real mind bender to me.

  2. How can I double the amount of volume of the cake? Would doubling the portions per pan do this or will it just shrink anyway?

Thanks everyone, I guess I'm looking for scientific reasons for things that explain the reasons for things.

BTW, why no salt in this recipe? Doesn't salt do something chemically?

Thanks again

Rich

Reply to
Geoman1
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I think there is a problem with the method listed.

First, I would separate the eggs while they are cold and make sure that you avoid even a speck of yolk. Use very clean glass or stainless equipment. I like to warm the whites to get maximum volume. You can do this by very carefully heating them on the stove while whisking or over a pan or simmering water. I would use about a teaspoon of cream of tartar. I start by whisking by hand over heat until a foam forms and then move to the stand mixer. You can do it all by hand, but it is hard to get good volume unless you are in good shape.

After the soft foam forms, start very slowly adding the sugar - a couple tablespoons at a time. Continue whisking until the sugar is dissolved and then add more. Finally, add the vanilla. To get a stable foam, you can't add the sugar too soon or too fast.

After all the sugar is incorporated you should have a shiny foam that forms a peak that doesn't curl-over. If you continue to beat, the foam will lose its shine and the volume will decrease. It will also tend to weep after it is baked.

To review:

1: Separate the eggs avoiding even a speck of yolk 2: Use only immaculately clean glass or stainless equipment. 3: Warm the whites with the cream of tartar, beating to a soft foam 4: Move to a stand mixer on a medium high speed, or continue by hand adding the sugar very slowly 5: Add the vanilla 6: Stop beating when the foam is glossy and stiff peaks form. It is better to under-beat when in doubt.

A weak foam will weep liquid underneath and form beads on the surface. Warm white achieve a larger volume. Over-beating wakens the foam and reduces volume. Adding the sugar too soon or too fast weakens the foam.

I would also think that the foam would go sticky in the refrigerator. It seems like something that needs to be assembled just before it is eaten.

You can only get a set volume from the eggs. Forget about doubling it. You can only dissolve a set amount of sugar in the whites. One cup seems about right. I wouldn't add more. The acid- either vinegar or cream of tartar, is an aid to stabilize the foam. You don't strictly need it, but it is an insurance policy. An alternative would be to use a copper bowl. You can add a bit of salt for flavor, but too much salt will destabilize the foam.I wouldn't add more than 1/4 teaspoon and only if you think you really need it - and only after you have made the cake a few times successfully without the salt.

Reply to
Vox Humana

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