Anonymous warrior.lady 57w

THANK YOU i could never do something like this by myself but my mom has magic powers i think

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Anonymous #8 57w

Chocolate meringue pie is the ultimate meringue pie

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Anonymous #4 57w

Agreed

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Anonymous #5 57w

i’ve never made meringue before this so i’m really not sure what we did differently lol. the recipe said to be very very careful not to let any egg yolk into the mixture because even a tiny bit can screw it up. other than that we just beat it for a long time until it was really thick, and spread it with a spoon to get the shape!

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Anonymous #4 57w

i’m not sure if this is what the issue is but we let it cool for like an hour or two before putting it in the fridge? my mom also stuck it with the turkey thermometer to check the temperature (which didn’t work lol) but maybe the hole helped with preventing a lot of weeping?

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Anonymous #5 57w

If you have a stand mixer turn it on and walk away. It takes longer than you think

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Anonymous #11 57w

yes!

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Anonymous OP 57w

Ok yeah cause I let mine sit out to cool before I transfer it too. Maybe I just use a bad recipe too

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Anonymous #5 57w

Also you have to be able to differentiate between stiff and firm peaks cause it makes a big difference in the meringue I think. And if your meringue weeps it’s either the sugar isn’t incorporated enough, you didn’t cook it long enough, or you put it in the fridge too early (I have no idea which one tho). And then don’t be afraid to roast it like crazy in the oven to get that color.

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Anonymous #5 57w

Use cream of tartar to help with the peaking process. Also use a hand torch (even a food safe one from the hardware store) to toast the peaks. It’s a different design but here’s the one I made

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