Thursday, May 29, 2014

Baking Meringue

Over the weekend, I researched for some easy baking recipes and chanced upon meringues. I remember having a very yummy meringue from Penny University and since the ingredients looks extremely simple, I decided to give it a go.

If you search for any basic meringue recipe online, you will find that the main things you need are fine sugar, egg whites, cream of tartar (may be replaced by a pinch of salt), and a mixer. No flour at all!

I was initially lazy to take out my electric mixer and attempted to mix using a manual hand beater. I quickly realized that it was a wrong decision and ended taking out my electric mixer anyway. Haha. Manual mixing would have took a super long time to reach the desired "stiff peak" effect! At first while mixing I was kinda afraid that I won't be able to get the correct texture but eventually I think I did. I tried to make pastel ones - white, pink, blue, and purple.

So anyway.... my meringues still failed in the end... After that, I went to search for more information online and came to the conclusion that although baking meringues sounded simple, it is actually very difficult! I personally felt that it was much more difficult than baking cakes! There are a lot more small details and accuracies to take note of, and just a little mistake can ruin the whole batch. For example, there must not be any hint of grease, water, egg shell, or egg yolk in the egg white mixture, cannot underbeat nor overbeat, cannot underbake nor overbake, even by a little. Even the temperature of the egg whites, the type of mixing bowl used, the humidity level in the surroundings, all play a part in the meringue's success or failure. It was very disappointing that my meringues did not turn out the way I want them to... Wasted so many hours of my weekend!

And all that I am left with, are deceiving photos of my meringues. And food dye on my fingers.

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