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Old 11-14-2004, 06:31 PM   #1
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Cardboard Meringue!!!!!!!!!!!!! HELP!!!!!!!

Okay, I just made a coconut cream pie. The filling and crust were PERFECT, but the meringue turned out literally like cardboard. What do you think the problem is? I thought maybe it was the amount of sugar the recipe called for. If you want, I can post the recipe I used. ALL TIPS AND HELPFUL HINTS ARE GREATLY WELCOMED! Thanks.

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Old 11-14-2004, 06:35 PM   #2
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Please post it so you can get some specific pointers Blondie. I know there are some amazing bakers out there.
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Old 11-14-2004, 06:40 PM   #3
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I'll take that pie off your hands..... Im hungry!
Please scoop off merainge and plop on some whip cream. THANKS!
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Old 11-14-2004, 06:41 PM   #4
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*Squeezes pie and tub of whipped cream through computer lines and into Deadly's hands*

Meringue

5 egg whites
Pinch of salt
1 1/2 cups sugar plus pinch of salt

Beat egg whites and cream of tarter until soft peaks form. Gradually add the sugar-salt mixture, beating constantly, muxing will agter each addition. Beat to stiff peaks, until meringue is shiney and smooth.


Hope this will help you help me.

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Old 11-14-2004, 06:53 PM   #5
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THanks Blondie! It downloaded just fine. Next time use keylimes in the coconut pie. thanks!
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Old 11-14-2004, 07:01 PM   #6
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Funny you say thet! I made a Key Lime Pie just last week! Oh, and anytime you want another pie just say so! lol

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Old 11-14-2004, 07:47 PM   #7
 
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"Deadly" you jumped in pretty quick getting that pie, have you heard about sharing with your friends. You can PM me a piece of the next one. Ta!
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Old 11-14-2004, 07:58 PM   #8
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Assuming the meringue is supposed to be cooked, I think there's too much sugar in the recipe. I wouldn't use more than 2/3 cup sugar for 6 egg whites. That's my standard. 1/3 cup sugar for every 3 whites. So 3/4 cup would be about right. Maybe just a bit shy of 3/4 c.

Too much sugar causes weeping and a tough skin after you bake the meringue.
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Old 11-14-2004, 08:01 PM   #9
 
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"Blondie" I use 3/4 of a cup of sugar to 4 egg whites. 1 1/2 cups seems excessive. Having said that I am not sure if that caused your recycled cardboard problem. Maybe you cooked it too slow for too long. Only 374F°-392F°/190°C-200°C for 5-10 minutes until meringue is lightly browned.

Also to prevent your problem I would suggest leaving out the cream of tartar unless you are making Pavlova, Which has a crispy outside or if you are making those small individual meringues that one sees in cake shops.

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Old 11-14-2004, 08:54 PM   #10
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Back off Wayne! Her pie is MINE! ALL mine!!
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