Reply Mon 24 Dec, 2007 12:25 am
My daughter and I attempted marangue cookies tonight. How long do you have to beat the batter to get it fluffy??? Our first batch turned out flat.
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Type: Discussion • Score: 2 • Views: 5,924 • Replies: 25
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dadpad
 
  1  
Reply Mon 24 Dec, 2007 12:32 am
NO YOLK!!!!

Not even a tiny bit.

How long do you have to beat the whites? <shrug> beat until stiff is the usual direction. 10 mins?
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kickycan
 
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Reply Mon 24 Dec, 2007 12:33 am
Is it wrong that reading this is turning me on?
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dadpad
 
  1  
Reply Mon 24 Dec, 2007 12:36 am
Not so sure about merangue cookies though. Do you beat the whites until stiff then fold It through some biscuit base dough or something.
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dadpad
 
  1  
Reply Mon 24 Dec, 2007 12:44 am
kickycan wrote:
Is it wrong that reading this is turning me on?


I can see that.


So stop it immediatly.
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martybarker
 
  1  
Reply Mon 24 Dec, 2007 12:52 am
Quote:
Is it wrong that reading this is turning me on?


No, not at all.
carry on Kicky


Will have photos to follow, the anticipation should send you over the edge. Twisted Evil
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martybarker
 
  1  
Reply Mon 24 Dec, 2007 12:54 am
Before Crying or Very sad

http://i15.tinypic.com/7w9klzb.jpg
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martybarker
 
  1  
Reply Mon 24 Dec, 2007 12:56 am
After beating longer Very Happy

http://i6.tinypic.com/8fyomjq.jpg
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dadpad
 
  1  
Reply Mon 24 Dec, 2007 01:02 am
Mumpad said post the recipie directions.



Are you using caster sugar? Not sure if you have the same name. A sugar crystal that is finer than normal but not as fine as used for icing a cake.

"Beat until stiff" means if you lift out the beaters the peaks stay upright and dont flop over.
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martybarker
 
  1  
Reply Mon 24 Dec, 2007 01:04 am
We used regular granulated sugar.
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dadpad
 
  1  
Reply Mon 24 Dec, 2007 01:09 am
martybarker wrote:
We used regular granulated sugar.


Must use caster sugar!!!!!

You can make this by putting regular sugar into a food proceessor and wizz it round for a minute or three if you cant buy it.

Add sugar gradually, a little at a time, mix in throughly then add a little more.
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dadpad
 
  1  
Reply Mon 24 Dec, 2007 01:11 am
Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States.[.b]

Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner's sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).

If you don't have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor). You can also purchase castor sugar online.
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martybarker
 
  1  
Reply Mon 24 Dec, 2007 01:11 am
Thank you, thank you, thank you....I will try that next time. I'm not much of a baker but it's a good thing to do with my daughter.
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dadpad
 
  1  
Reply Mon 24 Dec, 2007 01:12 am
Also, the process of cooking is more like drying out rather than cooking. use a very low oven for a long period of time.
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martybarker
 
  1  
Reply Mon 24 Dec, 2007 01:13 am
We baked it at 300 degrees for 20 minutes.
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dadpad
 
  1  
Reply Mon 24 Dec, 2007 01:20 am
martybarker wrote:
We baked it at 300 degrees for 20 minutes.


too high, too quick.

Have to guess here... 200-250F I think thats about 140 C.

If you have a wood stove the bottom oven overnight is really good.

Like I said dry out rather than cook. If you want brown peaks pop them under the grill for a minute after they finish cooking. Chefs wave a blow torch over them.
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martybarker
 
  1  
Reply Mon 24 Dec, 2007 01:21 am
Thanks, will try.

Signing out now, Good night and Thanks again!
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dadpad
 
  1  
Reply Sat 12 Jan, 2008 10:18 pm
My Older brother made these for a family dinner.

http://i8.photobucket.com/albums/a40/dadpad/merangues002.jpg

http://i8.photobucket.com/albums/a40/dadpad/merangues001.jpg

http://i8.photobucket.com/albums/a40/dadpad/merangues003.jpg
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martybarker
 
  1  
Reply Sat 12 Jan, 2008 10:52 pm
I'm jealous, why didn't mine look like that?
0 Replies
 
dadpad
 
  1  
Reply Sat 12 Jan, 2008 11:04 pm
My brother says you can use ordinary sugar crystals you just need to mix for longer to allow sugar to dissolve.

Quote:
I'm jealous, why didn't mine look like that?


I'm betting on either od 2 things with yours marty

egg yolk in the mix
or
heat too high.

Have another try, or are ya chicken?
0 Replies
 
 

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