Lemon Meringue Flat

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I know there are more pressing issues but humor me:

I am in search of the secret to an obscenely stiff and high meringue. Spill, please.

Thanks in advance.
 
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Anonymous:
I know there are more pressing issues but humor me:

I am in search of the secret to an obscenely stiff and high meringue. Spill, please.

Thanks in advance.
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You absolutely MUST start with an immaculately clean metal bowl, and the bowl must be chilled (refrigerate it for an hour or more before you begin to make your meringue). Also, use powdered sugar instead of granulated (it makes a smoother mix). Whip the egg whites with a little cream of tartar and the powdered sugar on low speed until you get the peaks you want. Of course, the baking process helps to stiffen the meringue.
Hope this helps!
Judy
 
Kenmore stand mixer…

Clean bowl
carefully seperated eggs
cream of tarter

Kenmore Stand mixer…

Low humidity helps too but you can’t do much about that…

Did I mention the stand mixer?

-D
 
All of the above.

And the eggs whites should be room temperature.
 
Beyond all the fine advice above, the one thing I remember from Home Ec classes (all those years ago) is that you need to carefully break each egg into a small bowl and make sure that any with broken yokes aren’t used. Once the yolk breaks, there’s a contamination of the white that will ruin the whole batch if you use it. Also, be careful not to put your finger in the whites to retrieve bits of shell…the oils from the fingers are supposed to change make a problem, too.

And if Julia Child (RIP) is to be believed, then you “absolutely must” use chilled copper bowl. Being too poor for that, I’ve always found great success with a good heavy stainless steel mixing bowl that I put in the freezer for about 30 minutes before putting the room temp whites in it.
 
Thank you~I think I see the error of my ways…I was doing so many things wrong!I am tempted to make another tonight to try some of your wonderful ideas. On second thought, maybe I will make meatloaf meringue pie for dinner. Think they’ll notice?
 
Maybe we need a cooking forum here! Food & religion do go together. There are all the holy days with their special foods, good potluck recipes (a parish that doesn’t have potlucks doesn’t have a soul!), and meatless main dishes for Lent.

I write a newspaper column on food & it’s surprisingly easy to write about religion in relation to food. So I should think we could write about food in relation to our religion.

And about those copper bowls - start checking out garage sales. That’s were I found a set of 3 for about a buck.
 
Here’s how you get really tall meringue. You drive to the Blue Springs Cafe in Highland, Illinois (St. Louis suburb)!

Cathy
 
A Meditation on Lemon Meringue Pie

I think it is so wonderful that we can have a thread on this in the midst of all the others. It is so Catholic somehow that we embrace the joys of Living, both small and great. We desire to do all things well. Our every act, when done the best we can, offers praise to God. And what a joy it is to be able to build community by helping each other.
 
To get a super clean bowl - start with a metal bowl, clean with a capful of white vinegar and shake of salt. Do not wash after - it will not effect the flavor of the meringue, especially if you wipe it out well afterwards. This technique removes any rogue oil from your bowl 🙂

Hope this helps!

~J
 
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