What causes meringue to fall?
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Video answer: Science: the magic of meringue—why timing matters when whipping egg whites and sugar
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This happens when the cooking temperature is too low or the baking time is insufficient. Basically, under-baking means there is too much liquid left in the meringue, which causes the foam to collapse and the excess liquid to seep out.
- Meringues may collapse for a couple of reasons. Older egg whites tend to not hold the air bubbles as well as fresher whites, which can cause them to collapse. A more common cause of collapse, though, is that when the whites are beaten too quickly (on too high a speed) they form big unstable air bubbles,...
The smallest fleck of fat can be the downfall of an entire meringue. (Fat causes the light, airy beaten egg whites to deflate.) If this happens to you, the most likely culprit is a piece of yolk from imperfectly separated eggs… Crack eggs on a flat surface, such as your countertop, rather than the edge of a bowl.
Meringues may collapse for a couple of reasons. Older egg whites tend to not hold the air bubbles as well as fresher whites, which can cause them to collapse… When you whip egg whites for a meringue, start them on low or medium low speed, and increase it only when they become foamy.
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Meringues may collapse for a couple of reasons. Older egg whites tend to not hold the air bubbles as well as fresher whites, which can cause them to collapse. A more common cause of collapse, though, is that when the whites are beaten too quickly (on too high a speed) they form big unstable air bubbles, which will later collapse.
What causes my meringue to fall after I take it out of the oven? A fallen meringue topping may be the result of not beating the egg whites enough, which means the sugar will not be properly incorporated in the mixture. Another cause may be not enough air is incorporated into the egg whites. Try separating the egg whites while the egg is cold.
Reasons why meringue cracks The main reason why a meringue crack is that it is heated at a very high temperature as well as it is whisked at a very high speed. As described earlier, whisking at high speed will form an airy foam having a large number of air bubbles which on baking will expand and will cause the mixture to crack.
Ironically, it could be precisely because you're trying to enjoy the meringue on a hot day that is causing it to deflate so quickly. Meringue are extremely sensitive to moisture, and a humid day can wreck your meringue's volume. It's best to make meringue on a dry day. However, there are a few things you can do to achieve better stability:
But if you notice beads of liquid condensation forming on the surface of the meringue while it bakes, that's a sign that your oven temperature is too low. The solution: crank up the heat and shorten the cooking time. Note also that a fully baked meringue should easily pull away from the baking sheet when you lift it with a spatula.
q. Querencia. |. Oct 24, 2009 07:23 PM 2. What makes the meringue on top of a pie shrink back from the crust on the sides? Is there a trick to prevent this?
Basically, under-baking means there is too much liquid left in the meringue, which causes the foam to collapse and the excess liquid to seep out. This problem is common with recipes such as lemon meringue pie, where the baking time is short and the majority of the moisture in the meringue mixture remains.
Why Meringue Pies Weep As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.
Remember, practice plus patience makes perfect, and if you have to start over, keep in mind, it's just eggs and sugar. EggsThe smallest fleck of fat can be the downfall of an entire meringue. (Fat causes the light, airy beaten egg whites to deflate.) If this happens to you, the most likely culprit is a piece of yolk...
Video answer: Best lemon meringue pie recipe ...seriously
