Meringue

what causes my Meringue to collaspe shortly after removing it from the oven. Also when this happens, it begins to weep, making for a very watery lemon filling.

Found this for you;

TIPS FOR PERFECT MERINGUE
1. Bring egg whites to room temperature. Warm egg whites beat to greater volume than cold ones.
2. Use 2 tbls for each egg. Too little sugar makes a tough meringue and too much makes a gummy one.
3. Before adding sugar, beat the whites only until they are very foamy. Over-beating at this stage may cause the meringue to “weep” or leak.
4. Add the sugar a tablespoon at a time and continue to beat until it is thoroughly dissolved before adding the next spoonful. The keeps the meringue from having a grainy texture

Here's a good recipe.



MERINGUE


3 egg whites
1/4 teaspoon salt
1/3 cup sugar
1 tablespoon dry cornstarch
1 teaspoon vanilla
1/2 teaspoon cream of tartar

Beat egg whites until frothy and double in size. Sprinkle with sugar mixed with cornstarch and cream of tartar. Beat until egg whites are stiff and all sugar is dissolved, about 5 minutes. Add vanilla. Place meringue on top of hot pie filling, sealing meringue to edge of pie crust. Bake at 400ºF. for 12-15 minutes, until light brown.

Yield:
"1 pie topping"

BTW can you double this recipe?

Coneee, everytime I read of someone asking for help with meringue, I copy and paste this helpful hint. It is the best that I have ever used, and I have been so grateful to Blackberry everytime I use it. I have not seen any posts from her in a very long time, but I am so glad she did post this one. Try it, I think you will like it, I certainly do. I have bumped it up numerous times. Good luck!

Please try the recipe pasted below. It has been my salvation with meringue, and I have bumped it up numerous times. I have not seen posts by Blackberry in a very long time, but I have been very grateful to have gotten this one. Give it a try I think you will like it.

Posted by: blackberry Posted on: 7/23/2002 12:16:01 AM
#R479861
Topnot, I don't get on here too often but I think I can help you with the "Meringue Problem" - I bake about 50 pies a week and have tried lots of methods. Here's the one that works best for me. Take about half a cup of water and half a cup of sugar, bring to a boil. Stir in about 2 Tbsp of cornstarch dissolved in a couple of Tbsp cold water. Stir well as it will thicken very quickly. Have ready in your mixer bowl three egg whites (room temp) beating along with a pinch of salt, 1/4 tsp cream of tartar and a little vanilla. Fluff these along with a spatula into the beaters with mixer on high for about 3-4 minutes until stiff peaks are forming. Now add the hot cornstarch mixture to the bowl and continue beating on high for three or four more minutes. Switch to low and beat until ready to pile on your HOT pie filling. With this method and a little practice you will make lovely pies. Good luck.

RE: Merangue
Posted by: blackberry Posted on: 7/23/2002 12:22:15 AM
#R479876
Topnot,
I should have added That I bake the meringue pies in a moderate 350 deg. oven (top shelf) for 15-20 minutes or until golden brown. Several other factors affect meringue, even the weather, and it is good to allow pies to cool slowly.

Sorry for the double post, I thought I lost the first one so did it over. :)

bump

* Exported from MasterCook *

MERINGUE

3 egg whites
1/4 teaspoon salt
1/3 cup sugar
1 tablespoon dry cornstarch
1 teaspoon vanilla
1/2 teaspoon cream of tartar

Beat egg whites until frothy and double in size. Sprinkle with sugar mixed with cornstarch and cream of tartar. Beat until egg whites are stiff and all sugar is dissolved, about 5 minutes. Add vanilla. Place meringue on top of hot pie filling, sealing meringue to edge of pie crust. Bake at 400ºF. for 12-15 minutes, until light brown.

Yield:
"1 pie topping"

This is a great meringue.

Wow, I just happened to see this post while I was scanning posts.

I AM BLACKBERRY. LOL
I changed email addys and homes so I could not log in as blackberry and I have changed my name to Granny_Clampbet.

Well anyhow, I hope that my "recipe" for meringue has helped some of you. We still have our baking business and still make 50 (or more) pies a week and I still recommend the same method.
It was nice to see my name in print.
Have a great baking day!!! Granny C aka Blackberry

Hello Granny,

I have noticed your name, but did not realize you are also "Blackberry." I kept looking for you, and did not realize you had a different nickname.

Anyway, I always use your method for making meringue now and have the best luck without the messy weeping problem. I always think of you gratefully every time I make a pie. Thank you once again. I copy and paste it frequently, so you may run across it again one day. (I just happened to find this, and hope you see the post.) :)