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Most people who have not yet mastered the
art of making light, airy meringues usually encounter the same
problems every time; either the crust becomes too soggy or the
meringue ends up weepy or it just shrinks away. Here are some of
the most commonly encountered meringue mistakes and how to avoid
them.
The meringue crust gets too
soggy
There are several ways you can prevent
this from happening:
• Put the meringue pie to bake in the
lower half of the oven. This exposes the pastry to more intense
heat and does not give it a chance to get soggy.
• Place the meringue pie on a glass
pie plate. Glass is more efficient than either metal or pottery
when it comes to absorbing the radiant heat of the oven.
• Pre-baking or partially baking the
shell prior to adding the custard filling can help prevent the
crust from getting soggy
The meringue pulls away from the crust
whilst baking
Because of the loss of moisture, meringues
tend to shrink during baking. When placing the meringue on top of
the filling, seal it completely and properly to the crust edge. Use
a spatula to pat it in place and make it compact. It is important
that the meringue is placed on the filling while the filling is
still hot. The lingering heat from the filling helps cook the base
of the meringue just enough to keep it from shrinking.
The meringue comes of the oven just
fine, but shrinks immediately after
Humidity is a huge influencing factor on
the texture of a meringue. Meringues should definitely be made on
dry days. On damp, humid days it is almost impossible to make a
perfect, crisp meringue. Instead you can expect the meringue to
turn out limp and sticky. This can be controlled to a small extent
by adding a little cornstarch mixture to the batter, but it is not
always guaranteed and making meringues on damp days is best
avoided.
The egg whites do not whip firm
A meringue is essentially nothing but a
foamy collection of big bubbles got from whipping egg whites. If
even a small drop of egg yolk falls into the egg-white mixture it
prevents the formation of good foam in the egg whites. This is
because the fat from the yolk interferes with the foam and tends to
make it collapse.
Moisture droplets form between the
meringue and the pie
Also called ‘weeping’ or
‘beading’, moisture droplets are a common problem with
meringue pies. The good news is, it is this can be easily avoided
by taking a few basic precautions. Here are the common reasons why
meringues ‘weep’ and what you can do to prevent it:
• Over-baking the meringue- When egg
whites are kept to bake too long, they start to tighten up, oozing
out tiny drops of moisture as they do. Make sure you strictly
adhere to the recommended baking times to prevent this from
happening.
• Presence of un-dissolved sugar-
Superfine sugar dissolves faster than granular sugar reducing the
chances of moisture formation.
The meringue turns out too
tough
Follow the recipe exactly when making
meringues. Meringues can turn out too tough if they are baked for
too long or the quantity of sugar was insufficient or even due to
mixing too much or too little.
Meringues are great but cupcakes are much
easier to prepare especially with our photo directions and these easy
cupcake decorating ideas. |