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teylaminhPossibly, my idea of getting both the parfait and the cake done tonight was a tad ambitious.
It's taken me an hour and five eggs to get the meringues right. Previously, my meringues were made from 1 egg white + 9oz icing sugar, whisked together, spooned onto a plate and put in the microwave for 30 seconds (courtesy of someone on Ready Steady Cook), and hence I've never tried to make proper take-an-hour-in-the-oven meringues.
They are simple enough - unless you're me. Put two egg whites into a bowl, whisk until 'stiff', add 100g of caster sugar and whisk some more, then spoon onto a greased baking tray and bake for 1 hour at 130o.
The first attempt went wrong because I didn't whisk the eggs long enough so they were all runny, and would have resulted in flat meringues. The second attempt resulted in some stray egg yolk ending up in the bowl because I seem to have forgotten how to crack eggs again. Finally, after looking in my good ol' fashioned Marguerite Patten cook book to learn what 'stiff' meant in terms of eggs ("so stiff that you can turn the bowl upside down" may have been overstating it a tad, but it gave me the right idea), I managed to whisk the eggs long enough and make something resembling three-dimensional meringues.
I am now grilling a burger and some hash browns for my dinner, as I can't cook anything in the oven. I should've got something instant and microwaveable for tea, really. Or McDonalds or something.
Anyway. About 40 minutes left on the meringues and then I can do the fun bit with blitzing strawberries in the mixer. Yaaaay, fruit carnage. :D
It's taken me an hour and five eggs to get the meringues right. Previously, my meringues were made from 1 egg white + 9oz icing sugar, whisked together, spooned onto a plate and put in the microwave for 30 seconds (courtesy of someone on Ready Steady Cook), and hence I've never tried to make proper take-an-hour-in-the-oven meringues.
They are simple enough - unless you're me. Put two egg whites into a bowl, whisk until 'stiff', add 100g of caster sugar and whisk some more, then spoon onto a greased baking tray and bake for 1 hour at 130o.
The first attempt went wrong because I didn't whisk the eggs long enough so they were all runny, and would have resulted in flat meringues. The second attempt resulted in some stray egg yolk ending up in the bowl because I seem to have forgotten how to crack eggs again. Finally, after looking in my good ol' fashioned Marguerite Patten cook book to learn what 'stiff' meant in terms of eggs ("so stiff that you can turn the bowl upside down" may have been overstating it a tad, but it gave me the right idea), I managed to whisk the eggs long enough and make something resembling three-dimensional meringues.
I am now grilling a burger and some hash browns for my dinner, as I can't cook anything in the oven. I should've got something instant and microwaveable for tea, really. Or McDonalds or something.
Anyway. About 40 minutes left on the meringues and then I can do the fun bit with blitzing strawberries in the mixer. Yaaaay, fruit carnage. :D
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(no subject)
Date: 2007-05-18 07:28 am (UTC)(no subject)
Date: 2007-05-18 04:24 pm (UTC)The meringues did go a bit yellow in the middle, but that's probably because of the oven... they taste all right, anyway.
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Date: 2007-05-18 04:28 pm (UTC)(no subject)
Date: 2007-05-18 04:40 pm (UTC)