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Table of Contents:
- Do I need cream of tartar in meringue?
- Should eggs be cold for meringue?
- Can you save meringue?
- Do meringues rise in the oven?
- Can you whisk meringue by hand?
Do I need cream of tartar in meringue?
Cream of tartar is often used to stabilize egg whites and helps provide the characteristic high peaks in recipes like meringue. If you're out of cream of tartar in a case like this, lemon juice works as a great substitute.
Should eggs be cold for meringue?
Not Bringing Eggs to Room Temperature Egg whites will produce a better, airier meringue if they start out at room temperature. ... Note that it's easier to separate cold eggs, so your best bet is to separate them while they're cold and then let the whites come to room temperature.
Can you save meringue?
Normally, when left at room temperature and stored properly in an airtight container, meringues can stay fresh for 2 weeks. If the dessert was put in the freezer, it can even last for months.
Do meringues rise in the oven?
When baked, these large masses of air have a greater ability to expand than smaller air bubbles, causing the mixture to rise, spread and crack unevenly. Baked at too high a temperature. The intense heat will cause the air bubbles to expand more efficiently, causing the mixture to rise, spread and crack.
Can you whisk meringue by hand?
Hand mixer: If you're more of an occasional baker but still want the power of an electric mixer, a hand mixer is your go-to meringue tool. We recommend this KitchenAid 7-Speed Hand Mixer. Whisk: If you're OK with getting an arm workout, you can make meringue with a handheld whisk.
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