Comments on: Mom It Down: Vanilla Meringues

By: Amber

Amber — Wed, 03 Feb 2010 02:32:34 +0000

Not sure whether you did this or not, but egg whites perform much better if you let them come to room temperature before beating. (True of eggs in general in baking, but particularly of whites.)

Also, I love this chocolate pecan meringue recipe. (I toast the pecans before chopping.)
http://smittenkitchen.com/2007/02/two-fops-and-a-fix-it/

By: bambooska

bambooska — Tue, 02 Feb 2010 14:23:13 +0000

Wow, I loved the shape of these little guys. Are they like cookies in taste? Or less hard to bite?

By: Jonathan

Jonathan — Tue, 02 Feb 2010 00:57:08 +0000

My mom used to make meringues all the time. I’ve seen others try and fail to emulate her ways.

Here’s what I can tell you:

1- There are two(!) types of meringues. One is the cookie ( which you tried to do ) the other is the pie/cake topping. They’re virtually the same in recipe, but have several key differences. Suffice to say, I think your cookie recipes may have shifted more towards the topping recipe. (hints are color, what they look like, and the ‘marshmallow’ reference). That’s fine. They look super good.

2. The first thing is temperature. 275 is too hot. It should be 200-220, and with the door cracked. Meringues ‘dry’ more than anything else. They should look like puffy clouds, and they should crack open with a hard shell that permeates all the way through.

3. The second thing is that your peaks don’t look like they’re firm enough. I think they could have been whipped a bit more. They still look soft , as do the cookies. A properly whipped egg white will create very angular peaks.

In terms of whipping them… three rules: a) cream of tartar helps stabilize, but you don’t need it. my mom never used it, neither do I ; b) the egg whites need to be room temperature; c) add the sugar in slowly. like 1/3 at first, then a 1/3 when its foamy, and the last 3rd where its starting to get billowy. that can help suspend the sugar.

As an unspoken rule, I think egg whites have reached their peak ( ha ha ! ) when you’re just past the point where you’ve whipped them so much that you think they’re going to collapse.

By: MommaA

MommaA — Mon, 01 Feb 2010 16:34:49 +0000

kids are so peculiar… I am not much of a meat eater but my son is a carnivore. However when it comes to veggies and other things I want him to eat I have to be very creative so I’m definatley going to try the pea chip idea thanks :) Pizza is a favorite in our house too. Must be a kid thing. His daycare calls brocolli dipped in ranch dressing “little trees with snow” so I think making things seem fun is key. Anyways hope you had a fabulous b-day!

By: mihow

mihow — Mon, 01 Feb 2010 15:56:50 +0000

Hey! No, I am by no means a fabulous cook, but you’re kind for saying it! Thank you, MommaA. Sweet gal.

As far as meat? My son refuses to eat it. Just won’t eat any meat. We’ve tried almost everything with no luck. The most we can get him to eat is some scrambled eggs. :[ I don’t know why.

Toby and I eat fish. (Son won’t touch that either). But we tend to avoid all other types of meat. We occasionally will have some chicken, but usually not. It’s basically fish, seitan, tempeh and tofu. (None of which my kid will eat. heh.)

As far as what Em seems to eat:
Broccoli
Pea chips (we call frozen peas pea chips.)
Warm peas
Bread (sometimes)
All fruits
Squash
Scram eggs
Pizza (his new favorite)
Mac and cheese
Croissants
Bagels
Pancakes
Waffles

And that’s about it!

By: MommaA

MommaA — Mon, 01 Feb 2010 15:30:34 +0000

You are a fabulous cook. I am quite the opposite of you and love to cook dinner foods but rarely bake unless it’s from a box or package :( From reading your blog I know you like to eat healthy and somewhat organic so I was wondering what are some staple meals you guys eat at home? My son is 2 and quite picky so just thought I’d see if Em has any healthy favorites?