Often asked: How long to cook meringue?

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Written By Thurman Schinner

How do you know when meringue is cooked?
To determine exactly when a baked meringue is done, lift it off the baking sheet. If it pulls up easily, it is ready. If not, continue baking, checking for doneness every few minutes.
What temp should meringues be cooked at?
Gradually beat in sugar, 1 to 2 tbsp (15 to 30 mL) at a time, until sugar is dissolved and stiff glossy peaks form. Beat in vanilla. To make Meringue Kisses, pipe or dollop about 2 tbsp (30 mL) meringue per cooking on baking sheet. Bake in preheated 275?F (140?C) oven until firm, about 30 to 35 minutes.
How long should it take to make meringue?
Slowly add the sugar to the egg whites about a tablespoon at a time, beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form. Spread meringue on top of pre-baked or no-bake dessert, place about 4 inches under the heat and bake for about 10 minutes, until golden.
Can I open the oven when cooking meringue?
You may have opened the oven door while they were cooking or, if you flavoured the mixture, you could have added too much liquid. Meringues can crack because of the sudden change in temperature. To prevent this happening, turn the oven off when the meringues are cooked but leave them inside until completely cool.?
Do meringues harden as they cool?
Meringues are not supposed to harden completely in the oven. While low heat will dry them out, meringues do not become hard and crisp until they have had a chance to cool for five or ten minutes.
Can you eat raw meringue?
Raw eggs and/ or separated yolks or whites are used in many recipes that are not baked. There is always a danger of Salmonella poisoning from consuming them, but they can be pasteurized but not cooked, rendering them safe for consumption.
Why are my meringues chewy?
The sugar in the meringue pulls moisture from the air. Too much moisture means sticky meringues. Linda Jackson and Jennifer Gardner say the trick is to leave the meringues in the oven after baking. If they seem sticky or chewy, Jackson and Gardner suggest baking them for 10 minutes at 200 degrees to restore crispness.
How do you fix runny meringue?

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If the meringue mixture becomes flat or runny when the sugar is added then it usually means that the egg whites were not quite whisked enough before the sugar was added. It sometimes helps to whisk the whites, then add a tablespoon of sugar and whisk the whites back to medium peaks before adding the rest of the sugar.
How do I make my meringue chewy?
Rules to follow for perfect every time chewy meringues: Use fresh fresh fresh eggs. The yolk will stay much firmer, so they are much easier to separate. Make sure your equipment is scrupulously clean. Add the sugar sloooowwwwly. Cook the meringues sloooooowly.
Why is my meringue not forming peaks?
Any fat whatsoever will completely screw your effort to make meringue. If you?ve been whipping for 20 minutes and can?t get it to where you want, you may have not cleaned your equipment well enough. Any slight grease on the bowl, whip, or any other equipment will prevent proper whipping.
Why is my egg white Not Fluffy?
The yolks are high in fat, and fat prevents the whites from foaming. It?s important to have a perfectly clean bowl for whipping egg whites. If the bowl has any soap residue from washing, or if it has a film of fat from an earlier step in your recipe, your foam won?t stiffen.

Can you over mix meringue?
Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue?s crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: ?If you over whip the egg whites you cannot fix it.
What does cornstarch do to meringue?
A few teaspoons of cornstarch mixed with the sugar helps by soaking up any liquid left in your meringue, leaving it shiny, beautiful, and puddle-free. Starch is especially helpful in hot, humid weather when a meringue is most likely to absorb extra moisture.
Why do you add cornflour to meringue?
The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.
How do I get stiff peaks?
Beat Egg Whites Until Stiff Turn on the mixer to medium speed and beat until soft peaks form, then beat on high until stiff peaks form. You?ve hit stiff peak stage when you have glossy peaks that stand straight.

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