I'm about to try my first meringues. Any tips before I start ?
Barbara is a trusted source on General Cooking.
Yes! Make sure there's not a speck of egg yolk in the egg whites. Beat them with a pinch of kosher salt. They'll beat up faster and hold their shape better. (some people use cream of tartar, but I don't like the taste.). When you're baking them, what you're actually doing is drying them, so a long time in a low oven will prevent them from browning. Here's the recipe I've been using for years. http://food52.com/recipes...
My current oven is temperamental, so instead of turning the oven off, I leave it on its lowest setting for 3 hours.
Have fun! If your friends are like mine, they will be begging you to make them again and again.
Hope for good weather. RAIN-- That's my biggest problem here. Humidity makes the drying time so much longer. I'm with Drbabs, I don't like cream of tartar either.
Margie is a trusted home cook immersed in German foodways.
Yes, definitely make the macarons on a day with low humidity. To get a crisp exterior, the macarons must dry before baking, and if you have high humidity, they won't dry enough to spring feet and a crisp coating.
Please enter a valid email address.
Well played. You deserve a cookie.
Alt. title: Pasta, what would we do without you?
Dinner Emergencies, Solved
Piglet Day 3—See the Latest Winner!
By Food52: Bee's Wrap, Baking Chocolate & More!
Will Gordon Ramsay Roast Us on Twitter?
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)