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Old 01-08-2011, 07:29 PM   #1
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I'm new to meringues!

I finally figured out how to made a scrumptous meringue cookie with orange zest and assume there are other recipes; does anyone have any tips on how to make a really great meringue? Such as - this business about letting it cool (crisp?) in the oven - so how do I make multiple batches of them ?

thanks

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Old 01-09-2011, 03:21 PM   #2
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No one, huh? OK, maybe I'll be the first.
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Old 01-09-2011, 03:56 PM   #3
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No one, huh? OK, maybe I'll be the first.
I make meringues often; love the soft centres and the crispy exterior. After they have finished baking I turn off the heat and leave them in the oven for about an hour; however, I prop the oven door open a wee bit with a wooden spoon.

Cream of tartar is a great stabilizer. You can easily flavour them with zest. Sometimes I add chocolate chunks, other times I add coconut.
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Old 01-09-2011, 07:19 PM   #4
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Thank you for replying.

So, how do you make several batches at a time, then ?
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Old 01-09-2011, 07:44 PM   #5
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Thank you for replying.

So, how do you make several batches at a time, then ?
Oops - I somehow managed not to see that part of your post! Sorry. I have a convection oven so thankfully can stack 4 sheets at once. However, that is the most I have ever done at once.
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Old 01-09-2011, 09:30 PM   #6
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Meaning, you bake and let cool in the oven ? You don't make more than can fit into the oven at one time ? I just wonder how bakeries do that !
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Old 01-09-2011, 10:26 PM   #7
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Bakeries are equipped with much better commercial ovens.
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Old 01-10-2011, 12:19 PM   #8
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Ohhhhh. OK. thanks
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Old 01-10-2011, 03:49 PM   #9
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Ohhhhh. OK. thanks
A commercial bakery oven is 6-15 feet wide, with 6-10 shelves. The shelves hold 3-5 full sheet pans at a time...very easy to get all the cookies you want. Meringue cookies were usually the last bake of the day, when I worked in the bakery.
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Old 01-10-2011, 04:25 PM   #10
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Now I'm going to have to find that cocoa meringue kiss recipe I used to have. :p
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