Do you need parchment paper for meringue?

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Marcella Ferry asked a question: Do you need parchment paper for meringue?
Asked By: Marcella Ferry
Date created: Sat, Feb 13, 2021 9:47 AM
Date updated: Thu, Jun 23, 2022 4:52 PM

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Top best answers to the question «Do you need parchment paper for meringue»

Also, it is a good idea to use parchment paper or aluminum foil to line your baking sheets, not wax paper, as the meringue will sometimes stick to wax paper. Baking the meringues in a slow oven allows for gradual evaporation of the moisture from the meringues.

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Do you have to use parchment paper for meringues? Cream of tartar is used in the whipping of egg whites to stabilize them and allows them to reach maximum volume. Also, it is a good idea to use parchment paper or aluminum foil to line your baking sheets, not wax paper, as the meringue will sometimes stick to wax paper.

Do not use parchment paper or a greased and floured baking sheet– the meringue will often stick to them. Use aluminum foil. Do not open the oven door during the first three quarters of cooking time, this helps prevent cracks.

Do not use parchment paper or a greased and floured baking sheet– the meringue will often stick to them.

Do not use parchment paper or a greased and floured baking sheet– the meringue will often stick to them. Use aluminum foil. How do you keep meringues from sticking to greaseproof paper? Preheat your oven to 130°C or 260°F and line a baking sheet with parchment paper.

(Do not use parchment paper or a greased-and-floured baking sheet, for meringues tend to stick to them.) from Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France by Patricia Wells Scribner, 1996: Use a rimless baking sheet or an overturned rimmed baking sheet to bake the meringue.

Depending on how thick your meringue batter is, you might be able to pipe it free-form by drawing 8" circles on a piece of parchment paper and then flipping it over so you can still see the marks but your batter won't be directly touching the marker lines.

To make it easier to remove the meringues from your baking sheet, you can spread parchment paper over the baking sheet before you place the little mounds of beaten egg white on it for drying. Although parchment paper is ideal, there are a number of acceptable substitutions.

Once you're ready to start baking, preheat your oven to 200 degrees Fahrenheit (meringue baking is low and slow), and use parchment paper to line three half sheet pans. Then, you will need to wipe down both the whisk attachment and the bowl of your stand mixer with lemon juice .

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