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PostPosted: Mon Aug 25, 2008 9:19 pm 
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Had a delicious meringue at the weekend. Chewy but soft on the outside. Mine never turn out like that! I can now share the secret!

If you want to wow your family and friends with a fabulous CHEWY meringue then try the recipe on our kitchen page on the main website.

http://womensthoughts.co.uk/a-delcious- ... -meringue/

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PostPosted: Wed Sep 10, 2008 7:51 pm 
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A male colleague of mine makes a brilliant meringue as does my sister. He recommends a teaspoon of vinegar to the mixture (his mother's recipe)


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PostPosted: Wed Sep 10, 2008 8:49 pm 
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I've heard about using vinegar but I think the trick is (well how I do it) is to whisk egg whites until stiff then add the sugar 1 tablespoon at a time and whisk for a full minute after each addition - that's the important bit.

Not sure how or why but it does seem to work.


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PostPosted: Sat Oct 04, 2008 12:50 pm 
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Joined: Tue Sep 30, 2008 8:08 pm
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I think the answer lies in the cooking. What temperature you start with and how long you cook before turning the heat off.
Some people reckon, leaving the meringue in the oven until cold.
I think you just need to try a few different ways as everyones ovens vary any way! Eventually you will crack it!

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PostPosted: Mon May 11, 2009 10:19 pm 
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Had a wonderfully chewy meringue on Saturday night. The hostess said she added cornflour and vinegar. Seemed a bit odd to me but will get her recipe and try it myself.

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PostPosted: Sun Jun 14, 2009 2:44 pm 
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Joined: Wed Mar 26, 2008 10:29 pm
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These are the ingredients I use in my meringue, which does come out chewy, the trick I have also discovered since posting, is to beat after each spoonful of sugar for atleast a minute and also to leave the meringue in on a lower heat and for longer...

2tsp cornflour
2 tsp vinegar
2 tsp vanilla extract
5 egg whites
300g/10oz caster sugar

Mix the cornfloour, vinegar and vanilla extract together, and add a drop at a time after you have whisked the egg whites and are now adding the sugar a spoonful at a time.

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PostPosted: Fri Jul 17, 2009 1:42 pm 
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Hi Sunny Days, have a surplus of egg whites from Les Girls, am trying your meringue, at what temp do I cook the meringue and for how long?


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PostPosted: Sat Aug 08, 2009 9:29 am 
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Joined: Wed Mar 26, 2008 10:29 pm
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Set at about 160 degrees, leave for an hour then I tend to switch the oven off and just leave the meringue in
it helps with the chewiness!!

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