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Why does meringue slid off the pie when you cut it?
Usually meringue pies leak because only the top of the meringue is done, and the uncooked portion of the egg whites liquify. Put meringue on a hot filling and bake at 325 until it is golden brown to avoid runny meringue.
Why do crystals form after you heat the syrup and pure syrup but not in unheated syrup?
Becausue it can hahahahaha
Why syrup is in the top when you mix water and syrup?
No it doesn't. Syrup is more denser then water which scientifically means that it goes into the bottom.
When is caramalising used in a lemon meringue pie?
The only thing that gets caramelized in a lemon meringue pie would be the meringue. When the meringue is lightly browned, the browning is the sugar in the meringue caramelizing.
How do you cover meringue without it?
Put a sheet of wax paper on top of each layer (if you're stacking it).
What is French Meringue?
French Meringue is what most inexperienced cooks will just refer to as "meringue". It is made by whisking egg whites until soft peaks, then adding sugar a teaspoon at a time, whisking after each addition, until stiff peaks have been formed. This mixture is then baked in a cool temperature oven until hard on the outside but soft in the middle. There is also Italian meringue, which is really useful for desserts when the meringue is only briefly, or not at all cooked. For example, baked Alaska. Italian Meringue is made by whisking egg whites to soft peaks, then pouring on a solution of hot sugar syrup, which cooks the egg whites. Then you continue to whisk to stiff peaks / until the meringue is cold. There is also Swiss Meringue. This is made with the same method as French meringue, however most or all of the sugar will be swapped to icing sugar (but not in the same quantity; usually more icing sugar is required than caster sugar). This produces a very delicate meringue.
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.
Who is the top producer of maple syrup?
Quebec, Canada
How do you stop your meringue sticking to the paper?
Put a sheet of wax paper on top of each layer (if you're stacking it).
What treat begins with the letter m?
Meringue. Meringue.
A jar contains 30 mL of glycerin and 60 mL of corn syrup. which liquid is the top layer?
corn syrup's density is more so it will float on top of the glycerin
Lemon Meringue Pie 3?
Ingredients1 1/2 c Water4 pk Equal (or 1T sweetener)4 1/2 ts Cornstarch2 Eggs1/3 c Lemon juice4 Egg whites (meringue)4 pk Equal (meringue)1 1/2 ts Cream of tartar (meringue)Cook all ingredients in double boiler until thickened. Pour into pie shell. Top with meringue which has been beaten stiff. Bake 450F for 15 minutes or until golden brown.
