Question re: post 8070, stable meringue. ...... Do you cool the cooked mixture?

[barb]

[No message]

 

[rvb]

why does stable meringue remind me of horse hocky?

 

[mistral]

Very fluffy horse hockey. . . (nt)

 

[barb]

You are hysterical!!!! Now, I NEED an answer!!!

 

[rvb]

sorry barb: it was a rhetorical question, although...

stables suggest horses to me and meringue and horse hocky both suggest round, sorta sculptured-looking thingies.

 

[mistral]

Unless the horse gets too many greens, then it looks like a Pollock. . . of sorts.(nt)

 

[barb]

Maria, help!!! They're killing me!!!! ..... Never mind, I'll use whipped cream.

 

[lisainla]

I don't think it needs to be cooled, Barb.

 

[lisainla]

Sorry, it dewfinitely does not need to be cooled before whipping in to the egg whites,

the heat from the cooked sugar mixture is what helps to stabilize the meringue.

 

[lisainla]

LOL! Typing with a bouncy babe on my lap.....

Here is a great site with all you ever wanted to know about meringues>>>

http://www.baking911.com/howto/meringues.htm

 

[pat-nocal]

Whew, glad it was a bouncy babe cuz I was thinking you were dipping into Marilyn's limoncello. ;o)

 

[pat-nocal]

not that that's a bad thing.

 

[dawn_mo]

Ummm guys, I hate to be a wet blanket, but someone

was asking a serious question, and I am not sure it was ever answered. I just left a PTO meeting so I am all about seconding and such. But aside from our jovial side, someone was really asking for help, and I am not sure our pool did her justice. Just my opinion.

 

[nan]

Great link Lisa, for new bakers and those of us who need refreshers once in a while, thanks!

 

[joe]

Dawn, you have a point, but Lisa eventually had the informtion. I hope Barb saw it in time.

 

[lisainla]

=smileys/surprise.gif

 

[lisainla]

I love that site - it is a great resource.

 

[dawn_mo]

Me too, Joe. And as Nan said, it is a great link for novice bakers like myself.