"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Reply
 
Thread Tools Display Modes
 
Old 10-31-2005, 06:09 PM   #1
Assistant Cook
 
Join Date: Oct 2005
Posts: 4
Meringues that aren't quite meringuing

One of my (well, my girlfriend's especially) recipes is a simple one calling for only 4 egg whites, a cup of sugar and a half cup of melted chocolate chips.

To make the meringue, and I believe I have done this successfully in the past before (though now I'm not too sure), my recipe says to combine the sugar and eggs over a double broiler and heat while whisking until hot (4-5 minutes). After you are supposed to beat the egg whites into stiff peaks.

I did this three times on the weekend, but each time I beat the eggs they gain no volume, remaining flat and dense. I think I did this before but now I'm not sure. Any suggestions why it did not work?

As well, I know most meringue recipes use cream of tartar to help stabilize the meringue. If I used this type of meringue instead would it work? The recipe results in the cookies being chewy inside, not hard and dry. (275F for 45 minutes)

__________________

__________________
shipton is offline   Reply With Quote
Old 10-31-2005, 09:48 PM   #2
Head Chef
 
KAYLINDA's Avatar
 
Join Date: Aug 2005
Location: CHERRYVALE, KANSAS
Posts: 1,313
This sounds a lot like a meringue cooky recipe I have...but we don't cook it. Just whip the meringue...add the chips and bake. Anyone else?
__________________

__________________
KAYLINDA
You can close your eyes to the things you do not want to see, but you can't close your heart to the things you do not want to feel.
KAYLINDA is offline   Reply With Quote
Old 10-31-2005, 10:02 PM   #3
Cooking Links Contest Winner
 
shannon in KS's Avatar
 
Join Date: Oct 2005
Location: Wamego, KS
Posts: 1,196
Send a message via Yahoo to shannon in KS
I would definitely agree... cooking the egg prior to beating will rarely result in a meringue. I am not an educated chef, but I would recommend beating the eggs on high speed until soft or stiff peaks, whichever the recipe suggests, and go from there, probably folding the meringue into the prepared dough.
__________________
shannon in KS is offline   Reply With Quote
Old 10-31-2005, 10:47 PM   #4
Assistant Cook
 
Join Date: Oct 2005
Posts: 4
As I suspected, but two things:

1, the chocolate is melted and added in for a marbling effect, rather than chocolate chips just being added. Will that cause the meringue to fall?

2, there is no other prepared dough. It's just meringue and melting chocolate.

It's pretty good, I'll post the recipe elsewhere.

Also, should I add the sugar tablespoon by tablespoon, etc?
__________________
shipton is offline   Reply With Quote
Old 10-31-2005, 10:59 PM   #5
Head Chef
 
KAYLINDA's Avatar
 
Join Date: Aug 2005
Location: CHERRYVALE, KANSAS
Posts: 1,313
Shipton...I found a recipe on search...it said to melt and cool the chocolate, then fold it in after the whites are whipped. Add the sugar slowly to egg whites while beating. Hope this helps!
__________________
KAYLINDA
You can close your eyes to the things you do not want to see, but you can't close your heart to the things you do not want to feel.
KAYLINDA is offline   Reply With Quote
Old 10-31-2005, 10:59 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Post the recipe in this thread so we can help.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-01-2005, 07:47 AM   #7
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
I'm moving this thread to the Desserts/Cookies forum.

I agree with the others here that 1. you don't need to heat the eggs first and 2. let the chocolate cool to room temp before adding it to the egg whites. You should add the sugar gradually. It doesn't have to be exactly Tbsp by Tbsp but doing so gradually will ensure that it's evenly and gently blended. You could also try mixing in finely chopped chocolate rather than melted chocolate to see if that keeps the whites more stabelized. I have a recipe that calls for chocolate in that form and I never have a problem with it.
__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 11-01-2005, 10:41 AM   #8
Cook
 
Join Date: Aug 2005
Location: Cleveland, Ohio
Posts: 78
Send a message via AIM to Gerrycooks
Unhappy meringues

I don't think heating the egg whites is the problem unless the heat was too high and you cooked them. Remember, your bowl and beaters must not be greasy. Clean the bowl with vinegar and lots of soap before trying to whip eggs. You can't have any egg yolk in the whites either. If I remember warming the eggs is supposed to produce greater volume.
Once I was making a recipe and it said to add nuts to the beaten egg white. I tried beating the nuts in and immediately deflated my egg whites.
The recipe said to FOLD in the nuts. The fat in the nuts deflated the egg whites. I learned a lesson.
__________________
Gerrycooks is offline   Reply With Quote
Old 11-01-2005, 12:58 PM   #9
Senior Cook
 
Join Date: Sep 2004
Posts: 262
Isn't it Italian Meringue that gets heated to a certain temp

while beating then you continue to beat until cooled. This type gets used as frosting and should stay quite stiff so I don't think the heating is the problem. How ever the temp is critical so I would suspect that the temp got to hot or the chocolate was added to early.
__________________
Lizannd is offline   Reply With Quote
Old 11-05-2005, 01:40 AM   #10
Assistant Cook
 
Join Date: Oct 2005
Posts: 4
The recipe:

4 egg whites
1 cup sugar
3 oz bittersweet chocolate, chopped


1. Preheat over to 275F.
2. In a suacepan bring 1-2 inches of water to a simmer. Put chocolate in a heatproof bowl over (but not touching of course) water, and melt stirring occasionally.
3. In another heatproof bowl, combine egg whites and sugar over (but not touching) simmering water and whisk until mixture is hot 4-5 minutes. Remove bowl form heat. Using an electric mixer beat on high speed until stiff peaks form and mixture is lukewarm 4-5 minutes.

After that you drizzle in the chocolate while folding, and then put on parchment and bake for 35-40 minutes (until outside is crisp and inside is chewy).

However, it's step 3 that's falling short. I go to bea thtem with the electric mixer, and they turn white, but remain dense and gain no volume. I'm going to try it again tomorrow with all your suggestions. Thank you all for your help so far!

i.e., I never actually got to the chocolate adding part, but I've don eit all before and it works.
__________________

__________________
shipton is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.