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Can you put icing on meringue?
Meringue is egg whites and sugar. There is no fat in it. In fact if you add any fat, it will make it very difficult if not impossible to get your egg whites to become stiff.
What can you make with a failed meringue mix?
Presumably you've baked it. The easiest and tastiest thing you can do is make Eton Mess. Whip cream. Prepare strawberries and cut them into chunks. Break the meringue into pieces. Fold the strawberries and meringue through the cream - do this just before serving so the meringue retains some crunch. Spoon it into individual glasses.
How do you find the measurement of a triangle?
you add and stiff
How do you make a fruit cake soft?
Don't add "hard" ingredeints (nuts, stiff fruits, ect.), and heating it up can make it softer, too.
What could you do with left over egg whites?
If you have any egg whites remaining you can always make meringue. Bring egg whites to room temperature making sure that you use a stainless steel or glass mixing bowl, and make sure it's spotless clean. Plastic bowls can harbor grease, which will prevent the egg whites from forming stiff peaks. Any egg yolk in the egg white will also fail.3 egg whites1/2 teaspoon of vanilla1/4 teaspoon of cream of tartar6 tablespoons of sugarCombine egg whites, cream of tartar and vanilla. and beat with an electric mixer until soft peaks form. That is when the tips curl over. Slowly add the sugar, one tablespoon at a time until stiff, glossy peaks form, about 4 minutes or so. Spread meringue to the end of a pie so no gaps show, carefully sealing the edges so the edges do not pull apart. Bake approximately 350 F for10 minutes or so until the meringue begins to brown. Remove immediately. Allow pie to cool.Sometimes we put large dollops of meringue on a teflon baking sheet and lightly press a dent into the meringue forming a small bowl. Bake until lightly brown and watch carefully so it does not burn. We then add fresh fruit to the bowl when cooled and the fruit and meringue bowl are edible.
What part of an egg is used to make Meringue?
You use the egg whites of the eggs to make meringue. To make it thick you whip it so that lots of air gets in and also when you add the sugar it will thicken up but remember when you add in the sugar you have to whip it some more. Equipment Needed : Hand whip or mixer!
How do you thicken a meringue mixture?
There isn't really any way to fix runny meringue after it's been prepared, but for thick meringue from the start, follow these instructions.1) Beat three egg whites (room temperature) until foamy.2) GRADUALLY add 6 tablespoons of sugar, beating until mixture is glossy and stiff.3) Add 1 pinch salt and 1 teaspoon vanilla extract*.4) Slowly pour in the 'cold cornstarch' mixture**, beating vigorously for several minutes.This creates a fluffy, thick meringue that's perfect for any pie.* - Orange zest/juice or lemon zest/juice can also be added instead of vanilla as a flavor enhancer.** - I was taught to always add this 'cold cornstarch' mixture, because it works as a sort of "stabilizing agent". It's very simple to create. Just mix 1 tablespoon of cornstarch with 2 tablespoons cold water. Add one half cup boiling water, and then simmer until thick and clear. Let cool completely before adding to meringue.
What does a recipe mean when it says add IMBC?
The only thing I could find was Italian Meringue Buttercream
What happens when you put sugar in meringue?
A meringue is a mixture of stiffly beaten egg whites and granulated sugar (or sugar syrup) then cooked. Soft meringue is used as a swirled topping for pies, puddings and other desserts such as baked alaska. It's baked only until the peaks are nicely browned and the valleys golden. Hard meringues begin by being piped onto a parchment-lined baking sheet and rounded. They're then baked at a very low temperature (about 200°F) for as long as 2 hours and left in the turned-off oven until completely dry. Hard meringues often have a center depression that is filled with ice cream, custard, whipped cream and fruit.
Do I have to add anything else to the water?
Yes if you are going to cook you add some engredients to make better
Is fondant hard when your kneading it at first?
Fondant isn't 'hard', but it is stiff. Although you want it to be stiff or it won't hold it's shape in decorations or on the cake. If it's not stiff enough you can add more confectioner's sugar, and if it's too stiff, you can add a bit of clear corn syrup. Once finished (on the cake or in decorations), it should retain it's texture.
What is Swiss meringue and how is it produced?
A Swiss meringue is a type of sugared egg white. Bring sugar water (1 to 1 ratio) up to a soft ball temp. In a mixer, beat whites slightly. Add sugar water while beating egg whites. Add cream of tartar to help with peaking.
