Anyone tell me why my merangues "leach" out a toffee around the base. I do
them at gas mk1/2 for 2hours ?


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"AuntyTeeky" wrote in message
...
Anyone tell me why my merangues "leach" out a toffee around the base. I do
them at gas mk1/2 for 2hours ?

Can you post the recipe? Off-hand, I would speculate that maybe you are
over-beating the foam. If so, it would weep regardless of temperature.

"AuntyTeeky" wrote in message ...
Anyone tell me why my merangues "leach" out a toffee around the base. I do
them at gas mk1/2 for 2hours ?



I am not familar with your recipe and method but,
It can happen occasionally
As far as I can remember decades back
IF the recipe has formed considerable syrup such as using a boiled
method for meringue preparation it tends to exhibit some degree of
exudatias as its being baked on low heat.
Another cause is underbeating the whites , Also if the ratio of the
sugar to white is higher then there will be more syrup remaining in
the liquid phase that is not tightly bound by the egg whites so it
tends to exude liquid during slow baking. There fore you can try
reducing the amount of sugar.
Try another meringue recipe and see how it goes with your oven.
I usually bake meringue at 250 degree F from one to few hours
depending upon the size.In another case I just leave the meringue in
the oven that was just turned off and had started to cool down say
from 350 -300 degree F for overnight.
Roy

"AuntyTeeky" wrote in message ...
Anyone tell me why my merangues "leach" out a toffee around the base. I do
them at gas mk1/2 for 2hours ?



I am not familar with your recipe and method but,
It can happen occasionally
As far as I can remember decades back
IF the recipe has formed considerable syrup such as using a boiled
method for meringue preparation it tends to exhibit some degree of
exudatias as its being baked on low heat.
Another cause is underbeating the whites , Also if the ratio of the
sugar to white is higher then there will be more syrup remaining in
the liquid phase that is not tightly bound by the egg whites so it
tends to exude liquid during slow baking. There fore you can try
reducing the amount of sugar.
Try another meringue recipe and see how it goes with your oven.
I usually bake meringue at 250 degree F from one to few hours
depending upon the size.In another case I just leave the meringue in
the oven that was just turned off and had started to cool down say
from 350 -300 degree F for overnight.
Roy