| Keith |
When I make meringue-topped pies, by the time they are fully cooled (e.g.
next morning) there appears to be beads of condensation on the top of the
meringue. I don't think it is just water, although I don't exactly know
what it is. When I see 'professional' pies, I don't remember seeing this
(like in restaurants)...what am I doing wrong? I've tried cooling at room
temperature to make sure it wasn't fridge condensation, it happens anyway.
Anyone know what causes this, or how to avoid it?
Thanks!
Keith
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| nancy1 |
Keith wrote:
> When I make meringue-topped pies, by the time they are fully cooled (e.g.
> next morning) there appears to be beads of condensation on the top of the
> meringue. I don't think it is just water, although I don't exactly know
> what it is. When I see 'professional' pies, I don't remember seeing this
> (like in restaurants)...what am I doing wrong? I've tried cooling at room
> temperature to make sure it wasn't fridge condensation, it happens anyway.
>
> Anyone know what causes this, or how to avoid it?
>
> Thanks!
> Keith
Those little wet-looking beads are made of sugar - usually, it's
because of (1) humidity in the air; (2) too much sugar in the meringue,
or (3) insufficiently dissolved sugar in the meringue. They don't
bother me, really.
One solution would be to use powdered sugar instead of granulated - at
least in my experience, that improves not only the chance that you
won't have those little wet beads appear, but it also makes the
meringue more stable, and is less expensive than buying "Just Meringue"
powder for stabilization.
(Further, using powdered sugar in whipped cream definitely makes it
more stable, so you can top your chilled desserts and store them in the
fridge until serving time, without the whipped cream collapsing.)
N.
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| Bob (this one) |
nancy1 wrote:
> Keith wrote:
>
>>When I make meringue-topped pies, by the time they are fully cooled (e.g.
>>next morning) there appears to be beads of condensation on the top of the
>>meringue. I don't think it is just water, although I don't exactly know
>>what it is. When I see 'professional' pies, I don't remember seeing this
>>(like in restaurants)...what am I doing wrong? I've tried cooling at room
>>temperature to make sure it wasn't fridge condensation, it happens anyway.
>>
>>Anyone know what causes this, or how to avoid it?
>>
>>Thanks!
>>Keith
>
>
> Those little wet-looking beads are made of sugar - usually, it's
> because of (1) humidity in the air; (2) too much sugar in the meringue,
> or (3) insufficiently dissolved sugar in the meringue. They don't
> bother me, really.
>
> One solution would be to use powdered sugar instead of granulated - at
> least in my experience, that improves not only the chance that you
> won't have those little wet beads appear, but it also makes the
> meringue more stable, and is less expensive than buying "Just Meringue"
> powder for stabilization.
Confectioners' sugar contains corn starch which can help minimize the
weeping. But it still happens sometimes.
Or make an Italian meringue (q.v.) and it'll never happen.
> (Further, using powdered sugar in whipped cream definitely makes it
> more stable, so you can top your chilled desserts and store them in the
> fridge until serving time, without the whipped cream collapsing.)
If you whip the cream and put it in a small-mesh strainer and put that
over a bowl in the fridge, excess water will drip out, the cream will
stabilize and hold its volume. Then you can pipe it or spread it or
stick your finger in it and it'll hold its shape and be more nicely dense.
Pastorio
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| nancy1 |
Bob (this one) wrote:
> nancy1 wrote:
> > Keith wrote:
> >
> >>When I make meringue-topped pies, by the time they are fully cooled (e.g.
> >>next morning) there appears to be beads of condensation on the top of the
> >>meringue. I don't think it is just water, although I don't exactly know
> >>what it is. When I see 'professional' pies, I don't remember seeing this
> >>(like in restaurants)...what am I doing wrong? I've tried cooling at room
> >>temperature to make sure it wasn't fridge condensation, it happens anyway.
> >>
> >>Anyone know what causes this, or how to avoid it?
> >>
> >>Thanks!
> >>Keith
> >
> >
> > Those little wet-looking beads are made of sugar - usually, it's
> > because of (1) humidity in the air; (2) too much sugar in the meringue,
> > or (3) insufficiently dissolved sugar in the meringue. They don't
> > bother me, really.
> >
> > One solution would be to use powdered sugar instead of granulated - at
> > least in my experience, that improves not only the chance that you
> > won't have those little wet beads appear, but it also makes the
> > meringue more stable, and is less expensive than buying "Just Meringue"
> > powder for stabilization.
>
> Confectioners' sugar contains corn starch which can help minimize the
> weeping. But it still happens sometimes.
>
> Or make an Italian meringue (q.v.) and it'll never happen.
>
> > (Further, using powdered sugar in whipped cream definitely makes it
> > more stable, so you can top your chilled desserts and store them in the
> > fridge until serving time, without the whipped cream collapsing.)
>
> If you whip the cream and put it in a small-mesh strainer and put that
> over a bowl in the fridge, excess water will drip out, the cream will
> stabilize and hold its volume. Then you can pipe it or spread it or
> stick your finger in it and it'll hold its shape and be more nicely dense.
>
> Pastorio
Good to know - I thought whipped cream just "broke down."
N.
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