My bessie mate cos I don't make meringue for anyone else!
Just made two lemon meringue pies and not happy with either, but it's her birthday and that's her fave so one will get delivered. Albeit in an embarrassed manor - as in, I'm sorry but yes, that collapsed excuse of a meringue came out of my kitchen. 
So what's your Achilles heel? Not just cooking wise, but what will you only do when those you love ask you too even though you know you don't do it well?
(ps: a meringue master class would be gratefully received cos I don't know how I'm going wrong) |
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By (user no longer on site)
over a year ago
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"My bessie mate cos I don't make meringue for anyone else!
Just made two lemon meringue pies and not happy with either, but it's her birthday and that's her fave so one will get delivered. Albeit in an embarrassed manor - as in, I'm sorry but yes, that collapsed excuse of a meringue came out of my kitchen.
So what's your Achilles heel? Not just cooking wise, but what will you only do when those you love ask you too even though you know you don't do it well?
(ps: a meringue master class would be gratefully received cos I don't know how I'm going wrong)"
Get a machine or a man to beat the whites, then leave in turned off oven to cool. Will you be my new best friend. I love lemon cake by the way. lol |
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I have an electric whisk but I can never get that stiff and shiny stage. And for lemon meringue pie it's only in the oven for 20 mins.
I'm obviously with beating it too much or not enough. I just don't know which!!! 
She also got take two on the bakewell cos the first didn't come up to snuff.
Other people are happy about my failures cos they get to eat them! |
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By (user no longer on site)
over a year ago
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"I have an electric whisk but I can never get that stiff and shiny stage. And for lemon meringue pie it's only in the oven for 20 mins.
I'm obviously with beating it too much or not enough. I just don't know which!!!
She also got take two on the bakewell cos the first didn't come up to snuff.
Other people are happy about my failures cos they get to eat them!"
OMG bakewell is my second favourite. Send any rejects my way. Ok another tip is to add the sugar only when whites are nearly stiff. Need a proper food mixer machine thingy to do a proper job or like I said, a man, they have wankers arms and should whip it to perfection pretty dam quick. |
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By (user no longer on site)
over a year ago
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"My bessie mate cos I don't make meringue for anyone else!
Just made two lemon meringue pies and not happy with either, but it's her birthday and that's her fave so one will get delivered. Albeit in an embarrassed manor - as in, I'm sorry but yes, that collapsed excuse of a meringue came out of my kitchen.
So what's your Achilles heel? Not just cooking wise, but what will you only do when those you love ask you too even though you know you don't do it well?
(ps: a meringue master class would be gratefully received cos I don't know how I'm going wrong)"
Did you add your sugar bit by bit and beat inbetween adding ?
Always use a preheated oven, lower temp for fan ovens....and two drops of lemon juice helps   |
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"Oh and electric whisks are fine to use....some chefs dont use balloons whisks either "
I whisked the whites till soft peaks, added the sugar bit by bit and it got glossy but it didn't get stiff.
I'm usually good at getting things stiff... |
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By *aceytopWoman
over a year ago
from a town near you |
if your bowl isnt squeaky clean dry and fat free you can whisk till the cows come home but it wont get stiff,even the tiniest amount of water, fat or yolk in the mix and it doesnt work |
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