shirleyoma 2 years, 3 months ago said: Stiff whites I always have problems with egg whites.. they look beautiful on my pies, BUT, they will pull away from the edges and weep... I really get mad!!! What am I doing wrong?
organicmama 2 years, 3 months ago said: RE: Stiff whites Shirley, This is what I found in my really old recipe book, I have never had any recipe go wrong from this book.
Beat 3 egg whites with 1 teaspoon lemon juice till soft peaks form. Gradually add 6 Tablespoons sugar, beating until stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to the edges. Bake in moderate oven 350* 12 to 15 minutes until meringue is golden brown.
Remember not to make meringue in a bowl that has ever been used for anything greasy before, like shortening.
I don't know if you needed a recipe or not, but if anyone does, here it is.
kukla 2 years, 2 months ago said: RE: Stiff whites Hi Shirley!
I used to have the same problem; this is caused due to the amount of shrinking that occures during baking. the best way to help reduce the shrinking is, as Organicmama's post says, "spread meringue over filling, SEALING TO THE EDGES"....that's the key. You have to form a "seal" between the pastry and the filling, with the meringue. Are you using 2 egg whites instead of 3 per pie?? You may think that 2 are enough, but if the pie is 9" or more, 2 whites will not allow for shrinkage.
The above link really helped me! Hope this helps you too!
shirleyoma 2 years, 2 months ago said: RE: Stiff whites WoW, I've never used lemon juice in my egg whites.. I haven't made egg whites in about two years, I got fed up with them, but I remember spreading them to the crust and sealing the edges... it was when it cooled down that it would separate and never look really pretty, and it would weep... someone once told me I added too much sugar... well I went to the Link (thanks Kukla), and before I make it again I will print out the recipe and faithfully follow the directions! Thank you both for excellent advice, I really appreciate it... hugssssssss
organicmama 2 years, 2 months ago said: RE: Stiff whites Shirley, Perhaps your eggs are sad, if they are weeping... :( :( LOL Sorry, I couldn't pass that one up. Good luck hon.!
shirleyoma 2 years, 2 months ago said: RE: Stiff whites LOL, you are soooooooo funny!! They ended up looking sad! lol lol
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shirleyoma 2 years, 3 months ago said:
Stiff whites
I always have problems with egg whites.. they look beautiful on my pies, BUT, they will pull away from the edges and weep... I really get mad!!!
What am I doing wrong?
organicmama 2 years, 3 months ago said:
RE: Stiff whites
Shirley,
This is what I found in my really old recipe book, I have never had any recipe go wrong from this book.
Beat 3 egg whites with 1 teaspoon lemon juice till soft peaks form. Gradually add 6 Tablespoons sugar, beating until stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to the edges. Bake in moderate oven 350* 12 to 15 minutes until meringue is golden brown.
Remember not to make meringue in a bowl that has ever been used for anything greasy before, like shortening.
I don't know if you needed a recipe or not, but if anyone does, here it is.
kukla 2 years, 2 months ago said:
RE: Stiff whites
Hi Shirley!
I used to have the same problem; this is caused due to the amount of shrinking that occures during baking. the best way to help reduce the shrinking is, as Organicmama's post says, "spread meringue over filling, SEALING TO THE EDGES"....that's the key. You have to form a "seal" between the pastry and the filling, with the meringue. Are you using 2 egg whites instead of 3 per pie?? You may think that 2 are enough, but if the pie is 9" or more, 2 whites will not allow for shrinkage.
http://allrecipes.com/HowTo/Perfect-Meringues/Detail.aspx
The above link really helped me! Hope this helps you too!
shirleyoma 2 years, 2 months ago said:
RE: Stiff whites
WoW, I've never used lemon juice in my egg whites.. I haven't made egg whites in about two years, I got fed up with them, but I remember spreading them to the crust and sealing the edges... it was when it cooled down that it would separate and never look really pretty, and it would weep... someone once told me I added too much sugar... well
I went to the Link (thanks Kukla), and before I make it again I will print out the recipe and faithfully follow the directions!
Thank you both for excellent advice, I really appreciate it... hugssssssss
organicmama 2 years, 2 months ago said:
RE: Stiff whites
Shirley,
Perhaps your eggs are sad, if they are weeping... :( :( LOL Sorry, I couldn't pass that one up. Good luck hon.!
shirleyoma 2 years, 2 months ago said:
RE: Stiff whites
LOL, you are soooooooo funny!! They ended up looking sad! lol lol