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graham[_4_]

On 20/09/2015 9:48 AM, wrote:
> On Sun, 20 Sep 2015 09:11:55 -0600, 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
>
> Well I used the formula 1/2 cup egg whites to 1 cup sugar - it looked
> as it normally does, spooned out as it normally does, test will be
> tomorrow morning, until then, must not open the oven. I left the
> formula in the book so that the next time I forget, I won't have to
> surf
>
Yes, for French meringues like yours, I leave them in the oven
overnight. If I have leftover whites, I make meringue, add chopped nuts
and choc-chips, put teaspoon-sized mounds on a non-stick cookie sheet
then put them in a thoroughly heated 350F oven and immediately turn it off.
Graham