Problems with meringues...

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deathvalleydan

Assistant Cook
Joined
Dec 17, 2005
Messages
6
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?
 
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.
 
Last edited:
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)
 
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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