Comments on: The history and science of meringue, from a new book by Linda K. Jackson and Jennifer Evans Gardner http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html Brain candy for Happy Mutants Thu, 23 May 2013 13:54:00 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: John Roberts http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1527848 John Roberts Sat, 08 Sep 2012 19:55:00 +0000 http://boingboing.net/?p=179404#comment-1527848 You need to make a Souffle.  Cheese, your favorite soup (I make a dandy souffle from an old Rarebit recipe - Tomatoe soup, cheese, worchester sauce, fried onions and stir in a raw egg simmer fold in to meringue and bake) or just about anything can make one.  Starts with beaten egg white just like Meringue.  You need to make a Souffle.  Cheese, your favorite soup (I make a dandy souffle from an old Rarebit recipe – Tomatoe soup, cheese, worchester sauce, fried onions and stir in a raw egg simmer fold in to meringue and bake) or just about anything can make one.  Starts with beaten egg white just like Meringue. 

]]> By: bwcbwc http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1526405 bwcbwc Thu, 06 Sep 2012 21:38:00 +0000 http://boingboing.net/?p=179404#comment-1526405 Derp. It took a couple of paragraphs before I realized this wasn't about the dance. Derp. It took a couple of paragraphs before I realized this wasn’t about the dance.

]]> By: monkey http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1525732 monkey Thu, 06 Sep 2012 03:39:00 +0000 http://boingboing.net/?p=179404#comment-1525732 I would have contributed my meringue memories to this marvelous conversation, but, I was dancing a spontaneous dance of joy that I am not alone in the world of meringue mavens! I would have contributed my meringue memories to this marvelous conversation, but, I was dancing a spontaneous dance of joy that I am not alone in the world of meringue mavens!

]]> By: Anony Mous http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1525279 Anony Mous Wed, 05 Sep 2012 17:15:00 +0000 http://boingboing.net/?p=179404#comment-1525279 What is wonderful is when you start whipping in tablespoons of softened unsalted butter to the Swiss Meringue. At a certain point the mixture will seem to curdle and fall apart. But if you beat past that cottage cheese looking state you will get fluffy divine buttercream icing. And don't forget the vanilla. What is wonderful is when you start whipping in tablespoons of softened unsalted butter to the Swiss Meringue. At a certain point the mixture will seem to curdle and fall apart. But if you beat past that cottage cheese looking state you will get fluffy divine buttercream icing. And don’t forget the vanilla.

]]> By: Joseph Francis http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1525241 Joseph Francis Wed, 05 Sep 2012 16:27:00 +0000 http://boingboing.net/?p=179404#comment-1525241  Wait. That's Merengue. never mind.  Wait. That’s Merengue.

never mind.

]]> By: jpgsawyer http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1525200 jpgsawyer Wed, 05 Sep 2012 15:08:00 +0000 http://boingboing.net/?p=179404#comment-1525200  Yeah the pin they are dancing on tends to smart a bit too.  Yeah the pin they are dancing on tends to smart a bit too.

]]> By: Robert Baruch http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1525189 Robert Baruch Wed, 05 Sep 2012 14:42:00 +0000 http://boingboing.net/?p=179404#comment-1525189 I saw a boomerang made of meringue. It broke in twain with a nasty twang. And that is why I will harangue anyone who makes weapons of meringue. I saw a boomerang
made of meringue.
It broke in twain
with a nasty twang.

And that is why
I will harangue
anyone who makes
weapons of meringue.

]]> By: Rory Hamilton http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1525086 Rory Hamilton Wed, 05 Sep 2012 06:31:00 +0000 http://boingboing.net/?p=179404#comment-1525086 What I always really wanted to make is a savoury meringue, one with no sugar. Have yet to succeed as sugar is half the magic. My quest continues. What I always really wanted to make is a savoury meringue, one with no sugar. Have yet to succeed as sugar is half the magic. My quest continues.

]]> By: Joseph Francis http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1525053 Joseph Francis Wed, 05 Sep 2012 05:00:00 +0000 http://boingboing.net/?p=179404#comment-1525053 And while she tried to be a star, Tony always tended bar across a crowded floor. And while she tried to be a star, Tony always tended bar across a crowded floor.

]]> By: Vian Lawson http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1525003 Vian Lawson Wed, 05 Sep 2012 02:40:00 +0000 http://boingboing.net/?p=179404#comment-1525003 I'm not sure I'd enjoy angels dancing on my tongue ... the tongues of my enemies, maybe ... I’m not sure I’d enjoy angels dancing on my tongue … the tongues of my enemies, maybe …

]]> By: chgoliz http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1524993 chgoliz Wed, 05 Sep 2012 02:27:00 +0000 http://boingboing.net/?p=179404#comment-1524993 Putting the bowl and whisk in the freezer for a while really helps, as well. Putting the bowl and whisk in the freezer for a while really helps, as well.

]]> By: Antinous / Moderator http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1524987 Antinous / Moderator Wed, 05 Sep 2012 02:19:00 +0000 http://boingboing.net/?p=179404#comment-1524987 The whisk should be almost horizontal when you're whisking. The more you let it droop, the less aeration you get. If you're using an electric mixer, the blades are vertical and doing very, very little aerating. They're just spinning the egg white around rather than getting air down into it. The whisk should be almost horizontal when you’re whisking. The more you let it droop, the less aeration you get.

If you’re using an electric mixer, the blades are vertical and doing very, very little aerating. They’re just spinning the egg white around rather than getting air down into it.

]]> By: snowmentality http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1524962 snowmentality Wed, 05 Sep 2012 01:40:00 +0000 http://boingboing.net/?p=179404#comment-1524962 That's how long they take when I use an electric mixer. Maybe I don't have the arm strength to whisk fast enough by hand? That’s how long they take when I use an electric mixer. Maybe I don’t have the arm strength to whisk fast enough by hand?

]]> By: Antinous / Moderator http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1524955 Antinous / Moderator Wed, 05 Sep 2012 01:32:00 +0000 http://boingboing.net/?p=179404#comment-1524955 You need a better whisk. And a copper bowl. Stiff peaks should take three to five minutes. You need a better whisk. And a copper bowl. Stiff peaks should take three to five minutes.

]]> By: Mitchell Glaser http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1524944 Mitchell Glaser Wed, 05 Sep 2012 01:22:00 +0000 http://boingboing.net/?p=179404#comment-1524944 Yep, meringue is all that! As the article mentions, there is a French concoction called Vacherin, and eating a good one is like having angels dance on your tongue. Unfortnately, lots of cheap pie houses replace the whipped cream that is supposed to adorn a good cream pie with bad meringue. Ugh. Yep, meringue is all that! As the article mentions, there is a French concoction called Vacherin, and eating a good one is like having angels dance on your tongue. Unfortnately, lots of cheap pie houses replace the whipped cream that is supposed to adorn a good cream pie with bad meringue. Ugh.

]]> By: Vian Lawson http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1524923 Vian Lawson Wed, 05 Sep 2012 00:48:00 +0000 http://boingboing.net/?p=179404#comment-1524923  The One True Pavlova is garnished with whipped cream and crushed Peppermint Crisp.  Or passionfruit.  Or crushed up Flake (the lolly, not the fish) ...  The One True Pavlova is garnished with whipped cream and crushed Peppermint Crisp.  Or passionfruit.  Or crushed up Flake (the lolly, not the fish) …

]]> By: snowmentality http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1524917 snowmentality Wed, 05 Sep 2012 00:41:00 +0000 http://boingboing.net/?p=179404#comment-1524917 Fantastic! I adore meringue. Crisp and airy and so much fun to make and eat. Things I have learned about meringue: 1. Make sure your mixing bowl and beaters are clean, free from any specks of oil, grease, or fat. By the same token, when you separate your eggs, make sure absolutely no yolk gets into the whites. 2. Do not attempt to put any kind of flavoring into the egg whites <em>before</em> whipping them. Whip them first. Then when they are as stiff as you want them, you can fold in flavoring, coloring, etc. Do not listen to any recipe that tells you otherwise. (The first time I made meringue, I followed a recipe that had me add peppermint extract to the egg whites before beating. After an hour of beating I still had a bowl of sticky, disgustingly minty liquid egg whites.) 3. It is possible to beat meringue by hand, with a wire whisk. But you don't want to. It takes forever and your arm will hurt. Fantastic! I adore meringue. Crisp and airy and so much fun to make and eat.

Things I have learned about meringue:

1. Make sure your mixing bowl and beaters are clean, free from any specks of oil, grease, or fat. By the same token, when you separate your eggs, make sure absolutely no yolk gets into the whites.

2. Do not attempt to put any kind of flavoring into the egg whites before whipping them. Whip them first. Then when they are as stiff as you want them, you can fold in flavoring, coloring, etc. Do not listen to any recipe that tells you otherwise. (The first time I made meringue, I followed a recipe that had me add peppermint extract to the egg whites before beating. After an hour of beating I still had a bowl of sticky, disgustingly minty liquid egg whites.)

3. It is possible to beat meringue by hand, with a wire whisk. But you don’t want to. It takes forever and your arm will hurt.

]]> By: Antinous / Moderator http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1524887 Antinous / Moderator Wed, 05 Sep 2012 00:05:00 +0000 http://boingboing.net/?p=179404#comment-1524887 The albumen smell stops me cold, but I do like the idea of food that looks like rococo plasterwork. The albumen smell stops me cold, but I do like the idea of food that looks like rococo plasterwork.

]]> By: schlocktober http://boingboing.net/2012/09/04/the-history-and-science-of-mer.html#comment-1524851 schlocktober Tue, 04 Sep 2012 23:35:00 +0000 http://boingboing.net/?p=179404#comment-1524851 As a kid, Pavlova was my favorite dessert. If you're unfamiliar, it is a cake-sized meringue, frosted with whipped cream and garnished with berries, kiwi, banana, etc. Because of its size, it retains moisture. The outside is basic meringue, but the inside is like extraordinarily light, cool souffle.  To this day, I think the only Pavlova I've ever had was made by my mom. So unless you had dinner at my house sometime in the 80's, you're missing out. As a kid, Pavlova was my favorite dessert. If you’re unfamiliar, it is a cake-sized meringue, frosted with whipped cream and garnished with berries, kiwi, banana, etc. Because of its size, it retains moisture. The outside is basic meringue, but the inside is like extraordinarily light, cool souffle. 

To this day, I think the only Pavlova I’ve ever had was made by my mom. So unless you had dinner at my house sometime in the 80′s, you’re missing out.

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