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 Posted: Wed May 04, 2005 3:35 pm
Whenever I try to make merringues, they tend to spread out a lot in the oven, rather than staying in the shape I pipe them in, and when I take them out they get completely stuck to the foil / greaseproof paper that I cook them on so they end up crubled into tiny bits by the time I have unpapered them. Can anyone help?
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Posted: Fri May 06, 2005 10:57 pm
Sounds like you may not be beating them stiff enough. How old is your cream of Tarter? (if you don't know, then it may be too old and not effective anymore) Is your oven preheated? Are your ingredients room temperature? Are you waiting long enough after they are done before removing them from the foil?
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Posted: Sat Jul 02, 2005 12:17 am
UniKorn Tiger Sounds like you may not be beating them stiff enough. How old is your cream of Tarter? (if you don't know, then it may be too old and not effective anymore) Is your oven preheated? Are your ingredients room temperature? Are you waiting long enough after they are done before removing them from the foil? What she said. 3nodding
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