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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.
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?
Is it wrong that reading this is turning me on?
Not so sure about merangue cookies though. Do you beat the whites until stiff then fold It through some biscuit base dough or something.
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.
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.
We used regular granulated sugar.
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.
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.
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.
Also, the process of cooking is more like drying out rather than cooking. use a very low oven for a long period of time.
We baked it at 300 degrees for 20 minutes.
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.
Thanks, will try.
Signing out now, Good night and Thanks again!
I'm jealous, why didn't mine look like that?
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?
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