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Meringue

meringue technique

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meringue technique

chinaplate | Feb 9, 2012 11:52 AM

I want to make meringue cookes (the kiss shaped crunchy ones).

I have made them before by beating whites with cream of tartar and adding sugar. There have been good and bad (either soft wet insides or overly browned outsides or both) batches.

So, I'm considering a recipe that calls for making a boiled simple syrup and adding that to the whites. It sounds odd (as if the boiling sugar would deflate the whites) but interesting.

Anyone tried the latter technique? Thoughts? (I have only a hand held electric beater if that matters ... no standing mixer.)

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