Some cosmetic changes in preparation for larger site changes in the works.

Close
Barbara in VA

Orchid, I tried the recipe that you linked on my original post above...

Veteran Member
2567 posts
Joined: Dec 15, 2005

Options

Posted to Thread #19252 at 12:21 pm on Oct 26, 2010

19075. It was to a My Recipes recipe. I bought egg whites because I didn't want to waste a bunch of eggs if I messed up. The first try was exactly like the recipe instructions and they all fell over the second I put them into the oven. I tried again whipping them longer and they stayed upright for a few minutes when I put them in the oven, then ker-plunk, all down for the count. So I Googled a bit and found a recipe at 1001 Cookbooks with a bit more instruction. I whipped for more than 15 minutes and used real eggs this time. More than half of the trayfull stayed upright and the others just looked "wind blown" (leaning slightly). In the end I am not sure if it was the lengthy whip or the real eaggs that made a difference. But whatever it was, it worked.

The cake came from a link Sandi In Hawaii posted to a blog called I Am Baker.

Hope this is helpful to you :)

PS I left them in the oven all night after I turned it off. They remained "tacky" to the touch but they were all eaten up!

Link: Meringue Ghosts


Other messages in this thread: