🔕 🔔
Loading…

My Basket ()

All questions

meringue help!

I've been trying to make chocolate meringues--when using granulated sugar and chopped chocolate, they weep and make a shell over a pool of chocolate goo, and then if I use confectioner's sugar, they turn out soggy. The oven I'm using can go up and down in humidity, and I've had it at 30-40 %--any ideas?

asked by Mei Chin over 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1 answer 1239 views
F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

A chocolate meringue is a challenge, as you've discovered. Meringue is a nearly miraculous combination of egg whites and sugar in a proportion of 1 part egg whites to 2 parts sugar, by weight. The egg whites, developed properly, will hold up twice their weight in sugar; I never cease to marvel at how wonderful that is. That said, one of the prerequisites for making meringue is a mixing bowl and whip that are absolutely, completely, 100% free of any traces of fat of any kind. As miraculous as meringue is, the one thing that will ruin it is fat. The minutest tract of egg yolk in the whites or fat in the bowl will cause the long protein strands in the whites to literally slip apart. Once parted, they never rejoin. That is what has happened with your chocolate meringues. The best way to make a chocolate meringue is to, once the meringue is to the soft peak stage, sift some cocoa powder over the surface, then whip it in. The amount will depend upon how much meringue you have, but for a batch made in a standard 5-quart KitchenAid, I'd suggest no more than 1/4 cup. And then shift into your highest gear to get them piped out and into the oven before the meringue has a chance to realize that you've pulled a fast one on it.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

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.)

Please enter a valid email address.