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graham[_4_]

On 20/09/2015 9:11 AM, graham wrote:
> On 20/09/2015 8:47 AM, wrote:
>> On Sun, 20 Sep 2015 08:35:52 -0600, graham > wrote:
>>
>>> On 20/09/2015 8:11 AM, wrote:
>>>> On Sun, 20 Sep 2015 14:44:05 +0100, "Ophelia" >
>>>> wrote:
>>>>
>>>> Well the meringue does require some sugar to make it hold. About to
>>>> make some shortly, ready for next weekend. Trouble is, I can't
>>>> remember how many frozen egg whites I put in the bowl day before
>>>> yesterday. So will have to check if there is some sort of ratio of
>>>> sugar to cup of whites, or sugar to X oz of whites
>>>>
>>> I don't think it's too critical. A recipe in the UK Good Housekeeping
>>> book I have uses 2oz per large egg white, that would be XL in N.America.
>>> St.Delia uses the same proportion.
>>> Graham
>>
>> I think you need enough for it to be crispy crunchy though. I will
>> ignore St. Delia - in actual fact her recipe for making a Pavlova is
>> the one I always follow, never fail. Unfortunately there is no ratio
>> there but I did find on line and will make them St Delia's way with
>> another cooks measurements.
>>
>> Her Pavlova recipe works every time and she debusted the myth about
>> having to add cream of tartar, vinegar etc. Egg white and sugar only.
>> She added the tip that you beat the whites until you can hold the bowl
>> upside down without the eggs sliding out, that way you know exactly
>> when you have beaten them enough, but not gone over the yellow line
>> into too much.
>>
>> St Delia - wow you philistine!
>>
> She's reliable, which is more than you can say about the deities:-)
> Graham
If you want really good meringues, use the Italian method. It's fiddly
but the results are worth it. I use it when I make Parisian macarons.
Graham