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17 Comments
Robert K.
November 21, 2018
Does baking with egg whites create a product that needs to be refrigerated?? Take macaroons, if I make them without egg whites is their shelve life longer? Thanks!!
Louise G.
June 23, 2018
Can i bake a desert that i already prepaired the following day containing beaten egg whites
judy
December 1, 2016
Whoever figured out this use for Cream of Tartar is a genius. Have you ever stopped to ponder how many amazing things go on in the kitchen, and wondered how they were ever figured out? I have been using CofT for years in meringue. works wonderfully.
Emma T.
October 3, 2016
After baking meringue in a baking sheet, why does the meringue break when try to roll it into a meringue roll
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email add: [email protected]
Rose L.
October 3, 2016
i add meringue to cake rolls but i've never baked a meringue by itself in a sheet. it shouldn't be a problem if it is baked only til set but still soft inside. roll it just as soon as it is cool.
Andrea G.
October 3, 2016
why do the top of meringue fall after baking?Lovely and high when taken from oven but then go flat
Rose L.
October 3, 2016
i suspect it was baked for too long a time. i use an italian meringue and then just bake it for 5 minutes and then turn the broiler on for just a very few seconds.
Maggie H.
September 4, 2016
Hello Rose
You have made my day or should I say evening with your article on the weight of egg yolks and egg whites.
I was brought up on a sheep property South Australia where we had chooks ducks everything.
All of my life I have cooked and baked whether it is on the property, family, nursing [am a trained nurse] running a home catering service
For many many years I've observed and commented [to anyone who cared to listen!] on the varying weights of both egg yolks & whites.
Therefore, I agree with your comments and for many years I have measured the weights of both of them, for the simple reason that old family recipes using eggs were not as good as previously.
It is quite amazing how varying the weights of both the yolks and whites can be--actually mind boggling.
Keep up your good work--over the past 2 decades we have always enjoy your wonderful articles, recipes.
Happy baking
Maggie [Margaret] 'Down Under'
You have made my day or should I say evening with your article on the weight of egg yolks and egg whites.
I was brought up on a sheep property South Australia where we had chooks ducks everything.
All of my life I have cooked and baked whether it is on the property, family, nursing [am a trained nurse] running a home catering service
For many many years I've observed and commented [to anyone who cared to listen!] on the varying weights of both egg yolks & whites.
Therefore, I agree with your comments and for many years I have measured the weights of both of them, for the simple reason that old family recipes using eggs were not as good as previously.
It is quite amazing how varying the weights of both the yolks and whites can be--actually mind boggling.
Keep up your good work--over the past 2 decades we have always enjoy your wonderful articles, recipes.
Happy baking
Maggie [Margaret] 'Down Under'
Rose L.
September 5, 2016
Maggie! what a beautiful and validating note. i have had the pleasure of being 'down under' twice and would happily live there: wonderful people, food, wine, scenery. so happy to think that least my books are living there!
Gussie A.
August 3, 2016
Hi Rose..My meringue is always weepy on my key lime and lemon meringue pies after refrigeration..please HELP!
Rose L.
August 3, 2016
hi Gussie. i use stabilized meringue ie cream of tartar and italian meringue. cooking the sugar syrup and adding it hot to the egg whites does wonders for preventing watering out which is usually the result of undercooked egg white. then i bake the meringue at 350˚F; turn the oven to broil, just for a few second til browned.
Gussie A.
August 3, 2016
Thank you so much, now I can bake our favorite pies again and not use whipped cream as a substitute?
Sean R.
July 13, 2016
WOW. Thank you for the informative article, Rose! This may help solve some of my meringue issues....
Question time: How does the addition of acid prevent overbeating egg whites? (As in, does the cream of tartar[ic acid] denature the proteins or somehow contribute to stronger "bubble" walls?) No worries if this is unknown. I like knowing why things work and am happy to research it on my own.
Question time: How does the addition of acid prevent overbeating egg whites? (As in, does the cream of tartar[ic acid] denature the proteins or somehow contribute to stronger "bubble" walls?) No worries if this is unknown. I like knowing why things work and am happy to research it on my own.
Rose L.
July 13, 2016
Yes Sean--that's exactly it! the acid denatures the protein and speeds the unwinding of the proteins which form a network for the air bubbles.
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