Perfect Meringue
Thread Starter: Youngster Started: Sat 30 Oct 2004 Replies: 3
Can you help? I've tried several times to cook the perfect meringue - crisp on the outside but chewy in the middle. Any tips?
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Sat 30 Oct 2004, 8.09PM
I read somewhere that the cornflour 'stablises' the mixture - stopping it dropping/flopping, and the vinegar is what makes it chewy? - works for me.
Jackie
Sat 30 Oct 2004, 4.10PM
Mary Berry says to add 1 tsp of cornflour and 1 tsp of white wine vinegar. (That is for 3 egg whites)
Sat 30 Oct 2004, 3.26PM
have you got the oven at the correct temp? 150 c then turn down to 145c when you put them in . Cook for 1 hour, leave in th eoven til they are cold. Also make sure your mixing bowl is really clean by wiping the inside with 1/2 lemon 1st.
