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lls1649
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Posted: Mon Aug 14th, 2006 02:33 pm |
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I usually make perfect pies, but lately my merangue is ending up runny. What am I doing wrong? Too high heat? Any suggestions?
Thanks,
Linda
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ChefAl
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| Joined: | Tue Jan 27th, 2004 |
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Posted: Tue Aug 15th, 2006 06:00 am |
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lls1649 wrote: I usually make perfect pies, but lately my merangue is ending up runny. What am I doing wrong? Too high heat? Any suggestions?
Thanks,
Linda
Maringue, won't whip to peaks if the bowl is even so slightly greasy, or you have even a micro drop of yolk in it ,.....
Or is it runny after being baked ?
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"There is no instance of a country having benefited from prolonged warfare." - - SUN TZU
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lls1649
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Posted: Fri Aug 18th, 2006 03:26 pm |
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| My pies come out runny after banking, between the merangue and and pudding filling. Am I using too high a heat?
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ChefAl
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Posted: Fri Aug 18th, 2006 10:47 pm |
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What have you changed [if anything] since you made "perfect pies" ?
Why did you raise the temp [and by how much]? Did you change the cooking times [and what are they] ?
Are you using a different 'pudding' filler?
____________________
"There is no instance of a country having benefited from prolonged warfare." - - SUN TZU
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