merangues

[tamborine]

anyone got a foolproof recipe that isn't chewy, brown or stuck to gp paper. I've tried the online; they're useless.

[woofgang]

make a putty from white of egg and icing sugar. cut a few circles of silicone paper to fit your microwave turntable, roll the putty into balls a bit bigger than a marble or the size of a a small walnut and put a circle of about 5 evenly spaced about 1 third of the way from the edge. Nuke for about 30 seconds at 700 ish watts. You will need to play around with this bit as microwaves vary. They will spread, puff up, collapse ever so slightly and at that point they are done. take out that circle of paper and do it again till all the mix is done. peel carefully off the paper when cool and sandwich together with cream. These meringues are very light and fragile, handle carefully. Store unfilled in an airtight container.
http://www.bbcgoodfoo...-meringues-in-minutes
http://www.cookitsimp...ipe-0010-0u13337.html

[bakinglady]

Ok couple of things, bin the greaseproof paper you need to use silicone or parchment paper easily obtainable from the supermarket, next your oven is too high which is why your meringues are brown and not snowy white, preheat the oven to 110c max. All your bowls and whisks need to be spotlessly clean and greasefree to ensure the maximum air to be incorporated into the eggs. (hands too!)
the meringue recipe that I use which is totally infalliable is dead easy and really impressive but you will need an electric mixer
180g caster sugar
3 egg whites, at room temperature and scruplously clean, absolutely no yolk in them
1 teaspoon lemon juice
using the electric mixer, whisk the egg whites and lemon juice with a third of the sugar till it forms firm peaks, add a third more sugar and continue to whisk for another 2-3 minutes then add the last third of sugar, mixing just enough to combine it.the finished mixture should be very white with firm peaks it should not be 'dry' looking with no sheen, this will cause the meringue to break down and weep, sticky syrup...
Pipe or blob or whatever your recipe calls for ,bake in the oven for 40-45 minutes for a softer set middle or for up to a couple of hours if you want it totally crisp and dry. I tend to cook it for an hour then open the oven door an inch or two, turn the oven off and leave it till he oven is cool or the following day, hope this helps!