French meringue
Posted: 13 July 2012 09:44 PM   [ Ignore ]
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I ‘m trying to beat some egg whites to glossy stiff peak. No matter how I beat, I just cannot get to that stage.


I’m using KA mixer for all trial.


when I use high speed throughout (that means from beginning of beating until end for about 2-3 mins), the whites came out dry and lumpy, dull also.
when I use low speed to beat until frosty, then add caster sugar, after that, crank up to medium speed for few mins, it also turn out dull and grainy.
when I use medium speed and turn up to high speed after adding sugar, it turn out also grainy!

it never go to that stage of glossiness, and for every trial, it hsa never gotten to the compact meringue stage. evn after it turned grainy, the bubble in the meringue is still quite large, definitely not the creamy compact meringue that we are looking for. it just went straight from frosty to grainy!

I’m quite sure my bowl is very clean with no oil, water, etc. I’m refraining from using cream of tartar.

I’ve given up wasting my egg whites.:(


does anyone has any clue why I just cannot get a glossy stiff peak??


Thank you so much!

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Posted: 14 July 2012 10:54 AM   [ Ignore ]   [ # 1 ]
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Thanks for replying!

not sure if you have advised to start with hand whisk? but its certainly a good advice!


the problem is, the meringue was ovrbeated without even go through the good stage…it just went straight from frosty whites to grainy…sort of skipping the stiff peak stage.
strange…

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Posted: 14 July 2012 09:44 PM   [ Ignore ]   [ # 2 ]
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i live in singapore. dont think its the eggs coz the eggs need to aged? if the bowl isn’t clean, it won’t even whip up right?


sigh…i’m wasting the egg whites…:(

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Posted: 14 July 2012 09:46 PM   [ Ignore ]   [ # 3 ]
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I tried again this early morning. this time, I added cream of tartar and pinch of salt. it does whipped up properly and stiff peak. but it was never glossy. even after pssing the stiff peak sstage.

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Posted: 10 August 2012 02:14 PM   [ Ignore ]   [ # 4 ]
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can someone please advice me…


I went through Dorie Greeenspan Paris sweets book for “Opera Cake” recipe. The recipe calls for 6 large egg whites to be beaten with 30gram of sugar.

Is it possible to beat until stiff and glossy WITHOUT any cream of tartar , salt or lemon juice?

The recipe did not call for any ‘helper’ (cream of tartar, etc).


From what I understand, the ratio for a proper meringue is 1 white:30 g sugar. Is that correct?

Please help!

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Posted: 11 August 2012 11:14 PM   [ Ignore ]   [ # 5 ]
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yes, a bit of cream of tartar wouldn’t hurt, but I just do not understand why other people can whip to a nice glossy stiff meringue, I just cannot. my meringue simply turn from soft peak STRIAGHT to dry and dull, with lumps. thats definitely overbeaten i know.

i just want to know if KA is the reason, could it be its too ‘strong’? maybe using a handheld mixer would be better controlled?

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Posted: 14 August 2012 08:17 PM   [ Ignore ]   [ # 6 ]
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right. thats why I want to know for hand held electric whisk, what is the similar speed on KA mixer.

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Posted: 15 September 2012 02:09 AM   [ Ignore ]   [ # 7 ]
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Thanks for giving the information about egg beating..this is the right way to perform the tast.

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