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Old 12-17-2005, 11:43 AM   #1
Assistant Cook
Join Date: Dec 2005
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Problems with meringues...

I can only get a meringue to work once in a blue moon. I have tried using different bowls at different temps as well as having the egg whites at different temps and nothing seems to work. Any suggestions?


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Old 12-17-2005, 12:09 PM   #2
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Problems with meringue have been recently discussed here. I hope this contains a solution for you...

From my own experience, using very fresh eggs have also brought out better results.

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Old 12-17-2005, 03:48 PM   #3
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dan, do you really live in Death Valley? I'm thinking your elevation (low) might be the source of your meringue and bread problems.

Wish I had some answers for you, but alas and alack. Someone more scientific will eventually come along and answer your questions (paging Michael in FtW and Goodweed, for example)
Kool Aid - Think before you drink.
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Old 12-18-2005, 12:10 PM   #4
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I live at the balmy elevation of 3300 feet (1000m), so it should be a perfect elevation for baking and cooking.
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