Meringue Mushrooms Recipe (2024)

FAQs

Why are my meringue mushrooms sticky? ›

Cover the caps and stems tightly with plastic or transfer to an airtight container, until needed, up to one week at cool room temperature. Please bear in mind that if the container is not truly airtight, the meringues may turn soft and tacky over time.

Cracks are a common problem when making meringue but they are easy to avoid when you know what is causing them. There are two main reasons why meringues crack when baked: The first and most common reason (and what happened to the meringues in the front of this pic) is that the oven temperature is too high.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

and vinegar in combination with the cornstarch, help stabilize the egg foam by decreasing the pH level in the albumen, making the foam less apt to collapse. Vinegar and Cream of Tartar are both acids.

No yolks here! Surprisingly, fat is the enemy of a good meringue. Think about it this way: Egg yolks are what you use when you want a dense, luscious dessert like mousse or chocolate pudding. Egg whites provide the lightest, airiest texture you can imagine.

‌Solution: Leave meringues to cool in the oven.

You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.

Why don t you get salmonella from meringue? ›

The other reason is that meringue is cooked. I can't really think of a dish made with an uncooked meringue. Italian and Swiss meringues (as used for buttercreams or things like baked Alaska) are cooked before use. French meringues (for things like pavlova, meringue cookies, or soufflé)are baked before eating.

Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

You can't overbeat meringue - It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that your meringue is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.