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Trishington June 13, 2020
I’ve made these a few times now and each time they get easier to pipe and look more and more like Helen’s. Yay! However no matter what they look like, they’re always crowd pleasers because they’re soooo yummy and I love how easy they are to make. I’m typically too pressed for time to fuss with hazelnuts so I usually use chopped pecans instead. Pro tip: always weigh your egg whites. I weighed my three large whites and they were nowhere near 125g! Even adding a 4th white barely added up. Go figure. ;)
Mona P. December 28, 2017
My meringues had just the faintest tinge so they didn't look as snowy white as the ones in the picture. Any suggestions on how to get that true white color?
Hi Mona, reduce the preheated oven temperature from 350F to 325F at the outset, then again from 250F to 225F when the meringues go into the oven. Keep the same baking time and the meringues should come out white.
Natasa December 27, 2017
Can you replace the cream of tartar with something? Almost impossible to find in Sweden...
Hi Natasa, the cream of tartar is an acid which helps to stabilise the egg whites as they are being whisked. Replace it with 1 tsp lemon juice or white vinegar. Or you could also leave it out altogether, and just proceed on medium -low speed, making sure the whites are at soft peaks before adding the sugar very gradually, one tablespoon at a time.
Msimpaz December 23, 2017
How do you keep them from cracking?
Hello, cracking suggests that the oven temperature is too hot. Reduce the temperature from 350F to 325F when preheating the oven, then again from 250F to 225F once the meringues go in (but keep the same baking time). Also, to ensure that the sugar is completely dissolved, add the sugar very gradually, and keep whisking until you can barely feel the sugar granules when you rub a bit of meringue between your thumb and fingers.
Nicole November 28, 2017
is there a typo in the instructions for step 5? it says to make sure the bottom of the bowl is not touching the water, is it supposed to say “not touching the pan”?
creamtea November 30, 2017
Nicole, no this is a standard instruction. There only needs to be a small amount of water in the lower pan. There should be some space between the two vessels to avoid scorching. I usually turn of the heat once the chocolate starts to melt and let the residual heat continue to melt the chocolate.
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