"Pandora" > wrote in
:

>
> "zxcvbob" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>>
>>> Thank you Bob I have saved also this recipe. And I will try to make
>>> it. I must only loooking for a pie pan. Do you think I can use an
>>> alluminium pan? The one you use for cakes?
>>> cheers
>>> Pandora
>>
>>
>> I was afraid you would never see my recipe, lost amid all the noise.
>
> If I ask for a recipe, I see all the recipe you give me
>
>>
>> A straight-sided pan will be hard to serve from, but other than that
>> I don't think the type of pan makes any difference. The crust and
>> the filling are cooked before you bake it. The 15 minutes in the
>> oven is mainly to cook the meringue (it also browns the crust a
>> little more.) The lemon filling doesn't touch the pan, so the
>> aluminium shouldn't matter.
>>
>> Bob
>
> Thank you for the tip, Bob. I will let you know when I will do it.
>

you could use whipped cream instead of meringue if you can't find
ingredients for it...my mom never did the meringue, saying it was too
much work, and always went with whipped cream instead.

--

The beet goes on -Alan

"hahabogus" > ha scritto nel messaggio
...
> "Pandora" > wrote in
> :
>
>>
>> "zxcvbob" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>>
>>>> Thank you Bob I have saved also this recipe. And I will try to make
>>>> it. I must only loooking for a pie pan. Do you think I can use an
>>>> alluminium pan? The one you use for cakes?
>>>> cheers
>>>> Pandora
>>>
>>>
>>> I was afraid you would never see my recipe, lost amid all the noise.
>>
>> If I ask for a recipe, I see all the recipe you give me
>>
>>>
>>> A straight-sided pan will be hard to serve from, but other than that
>>> I don't think the type of pan makes any difference. The crust and
>>> the filling are cooked before you bake it. The 15 minutes in the
>>> oven is mainly to cook the meringue (it also browns the crust a
>>> little more.) The lemon filling doesn't touch the pan, so the
>>> aluminium shouldn't matter.
>>>
>>> Bob
>>
>> Thank you for the tip, Bob. I will let you know when I will do it.
>>
>
> you could use whipped cream instead of meringue if you can't find
> ingredients for it...my mom never did the meringue, saying it was too
> much work, and always went with whipped cream instead.
>
> --
>
> The beet goes on -Alan


Thank you for the idea, but I would like to do the pie like it is (without
cheanges). And then I like very much meringue.

--
Cheers
Pandora

hahabogus wrote:


> you could use whipped cream instead of meringue if you can't find
> ingredients for it...my mom never did the meringue, saying it was too
> much work, and always went with whipped cream instead.

Whipping cram is less work than whipping egg whites? As far as I can
see, it is about equal, except that you put it in the oven for 10-12
minutes to brown. I don't see sticking in the oven for a few minutes as
a lot of work.

"Dave Smith" > ha scritto nel
messaggio m...
> hahabogus wrote:
>
>
>> you could use whipped cream instead of meringue if you can't find
>> ingredients for it...my mom never did the meringue, saying it was too
>> much work, and always went with whipped cream instead.
>
> Whipping cram is less work than whipping egg whites? As far as I can see,
> it is about equal, except that you put it in the oven for 10-12 minutes to
> brown. I don't see sticking in the oven for a few minutes as a lot of
> work.
>
>
I don't think whipping cream is like eggs whites.Eggs white in the oven
become hard, whipping cream, no.

--
Cheers
Pandora

Pandora wrote:
> "Dave Smith" > ha scritto nel
> messaggio m...
>> hahabogus wrote:
>>
>>
>>> you could use whipped cream instead of meringue if you can't find
>>> ingredients for it...my mom never did the meringue, saying it was too
>>> much work, and always went with whipped cream instead.
>> Whipping cram is less work than whipping egg whites? As far as I can see,
>> it is about equal, except that you put it in the oven for 10-12 minutes to
>> brown. I don't see sticking in the oven for a few minutes as a lot of
>> work.
>>
>>
> I don't think whipping cream is like eggs whites.Eggs white in the oven
> become hard, whipping cream, no.

I was referring to the amount of work involved in whipping egg whites
compared to whipping cream. Either can be done by hand or with a mixer.
Neither is much more work than the other. The only difference is
sticking the pie with the meringue into the oven to brown, and I don't
think that is much work at all.

Meringue pie topping should not get hard. It should remain quite soft.

"Dave Smith" > ha scritto nel
messaggio m...
> Pandora wrote:
>> "Dave Smith" > ha scritto nel
>> messaggio m...
>>> hahabogus wrote:
>>>
>>>
>>>> you could use whipped cream instead of meringue if you can't find
>>>> ingredients for it...my mom never did the meringue, saying it was too
>>>> much work, and always went with whipped cream instead.
>>> Whipping cram is less work than whipping egg whites? As far as I can
>>> see, it is about equal, except that you put it in the oven for 10-12
>>> minutes to brown. I don't see sticking in the oven for a few minutes as
>>> a lot of work.
>>>
>>>
>> I don't think whipping cream is like eggs whites.Eggs white in the oven
>> become hard, whipping cream, no.
>
> I was referring to the amount of work involved in whipping egg whites
> compared to whipping cream. Either can be done by hand or with a mixer.
> Neither is much more work than the other. The only difference is sticking
> the pie with the meringue into the oven to brown, and I don't think that
> is much work at all.

Oh, I understand.

>
> Meringue pie topping should not get hard. It should remain quite soft.

Do you think it remains soft?

--
Cheers
Pandora

"Pandora" ha scritto nel messaggio
>
> "Dave Smith" ha scritto nel
that you put it in the oven for 10-12 >>>> minutes to brown. I don't see
sticking in the oven for a few minutes as >>>> a lot of work.
>>>>
>>>>
>> I was referring to the amount of work involved in whipping egg whites >>
>> compared to whipping cream. Either can be done by hand or with a mixer.
>> >> Neither is much more work than the other. The only difference is
>> sticking the pie with the meringue into the oven to brown, and I don't
>> think that >> is much work at all.
>
> Oh, I understand.
>
>>
>> Meringue pie topping should not get hard. It should remain quite soft.
>
> Do you think it remains soft?
>> Pandora

I know it does if you follow the recipe and get rid of what you know about
making meringa. This is very different to an Italian dolce. It won't be
what you expected at all, but you very likely will love it.
I first made it for a friend's birthday party and I had Italian kissing my
feet! (exaggeration alert) I was later hired to make them for a First
Communion party, and it is the most requested cooking lesson from Italians..
although I do not teach Italians very often. Because it was an ordinary
everyday mummy made it food when I was a kid it has always blown me away
that people here find it so unusual and delicious, but it is still my
favorite pie. I'll email you the translated recipe. Try to find a dish
made for baking quiche.

"Giusi" > ha scritto nel messaggio
...
> "Pandora" ha scritto nel messaggio
>>
>> "Dave Smith" ha scritto nel
> that you put it in the oven for 10-12 >>>> minutes to brown. I don't see
> sticking in the oven for a few minutes as >>>> a lot of work.
>>>>>
>>>>>
>>> I was referring to the amount of work involved in whipping egg whites
>>> >> compared to whipping cream. Either can be done by hand or with a
>>> mixer. >> Neither is much more work than the other. The only difference
>>> is sticking the pie with the meringue into the oven to brown, and I
>>> don't think that >> is much work at all.
>>
>> Oh, I understand.
>>
>>>
>>> Meringue pie topping should not get hard. It should remain quite soft.
>>
>> Do you think it remains soft?
>>> Pandora
>
> I know it does if you follow the recipe and get rid of what you know about
> making meringa. This is very different to an Italian dolce. It won't be
> what you expected at all, but you very likely will love it.
> I first made it for a friend's birthday party and I had Italian kissing my
> feet! (exaggeration alert) I was later hired to make them for a First
> Communion party, and it is the most requested cooking lesson from
> Italians.. although I do not teach Italians very often. Because it was an
> ordinary everyday mummy made it food when I was a kid it has always blown
> me away that people here find it so unusual and delicious, but it is still
> my favorite pie. I'll email you the translated recipe. Try to find a
> dish made for baking quiche.
>
It's all ok, Giusy. But I want YOUR recipe because me too, I want to kiss
your feet DD

--
Cheers
Pandora

Pandora wrote:
>
>>
>> I was referring to the amount of work involved in whipping egg whites
>> compared to whipping cream. Either can be done by hand or with a mixer.
>> Neither is much more work than the other. The only difference is sticking
>> the pie with the meringue into the oven to brown, and I don't think that
>> is much work at all.
>
> Oh, I understand.
>
>> Meringue pie topping should not get hard. It should remain quite soft.
>
> Do you think it remains soft?

Yes, it should remain soft. It should not be hard like a meringue shell.

"Dave Smith" > ha scritto nel
messaggio m...
> Pandora wrote:
>>
>>>
>>> I was referring to the amount of work involved in whipping egg whites
>>> compared to whipping cream. Either can be done by hand or with a mixer.
>>> Neither is much more work than the other. The only difference is
>>> sticking the pie with the meringue into the oven to brown, and I don't
>>> think that is much work at all.
>>
>> Oh, I understand.
>>
>>> Meringue pie topping should not get hard. It should remain quite soft.
>>
>> Do you think it remains soft?
>
> Yes, it should remain soft. It should not be hard like a meringue shell.

I understand. A middle between soft and hard.

--
Cheers
Pandora

Pandora wrote:
>
>
>> Meringue pie topping should not get hard. It should remain quite soft.
>
> Do you think it remains soft?
>

To make a meringue topping for a pie you need at least 3 egg whites and
abut 1/2 cup of sugar and a little cream of tartar. Add the cream of
tartar and beat the whites on high speed and add the sugar a little at a
time as it thickens to stiff peaks. Spread the beaten mixture on top of
the cooled filling and bake for about 5-10 minutes at 350-375 F. It
should be slightly golden on top.

A good tip is to start spreading the meringue topping from the outside
edges so that it will stick a little to the crust. Otherwise, when it
cooks it shrinks inward and you get a gap around the outside rim.

Meringue shells have a crunchier texture. They use about twice as much
sugar as meringue topping and are cooked slowly for about an hour.

Dave Smith wrote:
>
> To make a meringue topping for a pie you need at least 3 egg whites and
> abut 1/2 cup of sugar and a little cream of tartar. Add the cream of
> tartar and beat the whites on high speed and add the sugar a little at a
> time as it thickens to stiff peaks. Spread the beaten mixture on top of
> the cooled filling and bake for about 5-10 minutes at 350-375 F. It
> should be slightly golden on top.

After it cools, will this recipe weep drops of
something like sugar syrup?

"Dave Smith" > ha scritto nel
messaggio m...
> Pandora wrote:
>>
>>
>>> Meringue pie topping should not get hard. It should remain quite soft.
>>
>> Do you think it remains soft?
>>
>
> To make a meringue topping for a pie you need at least 3 egg whites and
> abut 1/2 cup of sugar and a little cream of tartar. Add the cream of
> tartar and beat the whites on high speed and add the sugar a little at a
> time as it thickens to stiff peaks. Spread the beaten mixture on top of
> the cooled filling and bake for about 5-10 minutes at 350-375 F. It should
> be slightly golden on top.
>
> A good tip is to start spreading the meringue topping from the outside
> edges so that it will stick a little to the crust. Otherwise, when it
> cooks it shrinks inward and you get a gap around the outside rim.

>
OHHHHHHH! This tip is FANTASTIC!But I don't understand why. I explain: where
is the difference? If I begin from outside, then I should precook the
meringue on the outside. Then after a little cooking in the oven, I continue
to spread the raw meringue in the center and then cook again in the oven. Am
I wrong?
Can you please be more detailed?
Thank you
Pandora


> Meringue shells have a crunchier texture. They use about twice as much
> sugar as meringue topping and are cooked slowly for about an hour.