[orchardlady]

There is often a debate about making meringues. I used to get them perfect using my lovely fresh eggs. As of course I don't make meringues often there is a considerable gap between batches made. Over the last few years I've noticed that they just are not the same as they used to be. Much more weepy. does anyone have any tips for their meringue making techniques as I hate wasting eggs?

[Casey76]

As with peeling, older eggs make better meringues

You also have to be careful not to overbeat, as this can cause the protein structure in the egg white to break down, which iften leads to weepy meringues.  another cause of weepy meringues in insufficient drying.  Often caused by uneven heat in the oven, or a "wet" heat, like that of a gas oven.

If your oven temperature guide doesn't do below 100C, get a thermometer.  I've had good results drying meringues for 4 or 5 hours at 75C

[joyfull]

I agree with Casey - you need older eggs for meringues. I really do think you need to get more layers OC 

[orchardlady]

Thank ladies. Yo know I've been thinking about your suggestion joyful but I think it just won't wash with Peter. I have 40 now so I simply will not be able to justify any more..although I don't think he often counts them. Humm an idea is forming.....

[joyfull]

Jim has no idea how many I have - the only ones he really does know are the sablepoots as they fly onto him for food. The rest all look alike to him even though they are all different colours and sizes 
Of course somebody could just abandon some at your back door in a box early one morning with a note (not written in your handwriting of course) saying please look after these birds   

[Flowerpower136]

I follow Delia's receipe, cook the meringue, turn off the oven, and just leave it in there over night.  Comes out just perfect, even with fresh fresh eggs.

[Casey76]

Thank ladies. Yo know I've been thinking about your suggestion joyful but I think it just won't wash with Peter. I have 40 now so I simply will not be able to justify any more..although I don't think he often counts them. Humm an idea is forming.....

You just need to get a few more which look similar to the ones you already have

[GrannieAnnie]

I don't make meringues very often, but when i do I make microwave ones.  they re never weepy and take about 30 seconds!

I'm not at home to put the recipe on here, but here is another one!

http://www.netmums.com/food/Microwave_Meringues.886/

[otis pony]

Sounds easy and yummy!! Going to do some tomorrow 

[Goldfinger]

Thread saved. 

Thanks GA 

[grendel]

my wifes trick is to wipe the bowl and utensils first with vinegar. this ensures there is no trace of fat in the bowl.
Grendel

[GrannieAnnie]

Sounds interesting Grendel! thanks, will see if that works!

[pigeonpie]

Similar to Grendel, I have always been told to make sure that all bowls and utensils are scrupulously clean and dry.
I actually find fresh eggs the best but not from my old girls who now lay watery whites.  Also, weighing the eggs can make sure that you have exactly the right ratios.

Now, can I put myself forward as chief taster?  I love meringues! 

[Ropster]

if they are weeping brown sugary stuff then they haven't been mixed enough after the sugar was added and it hasn't dissolved properly. My mother always told me to put a pinch or cream of tartar in as well to help them dry