I’ve been tinkering around with adding emulsions to my meringue. First tray wrinkled so I changed my temp/ time from 290/18 (my usual) to 310/16. These ones didn’t wrinkle as bad, but they got a little brown.
Any tips ??
by Jhami0328
3 Comments
kaleidoscope_eyes_13
I flavor the fillings not the shells. Any kind of oil or acid is going to deflate the meringue. I know most emulsions are supposed to be water based but I’ve never had good luck with them
makeup_wonderlandcat
I would try a powder instead like coco powder freeze dried strawberry if you want to flavor the shells
Virtual-Pineapple-85
I use Kool aid to flavor the shells or occasionally extracts – a teaspoon of extract is enough to flavor the shells and not enough to mess them up.
3 Comments
I flavor the fillings not the shells.
Any kind of oil or acid is going to deflate the meringue. I know most emulsions are supposed to be water based but I’ve never had good luck with them
I would try a powder instead like coco powder freeze dried strawberry if you want to flavor the shells
I use Kool aid to flavor the shells or occasionally extracts – a teaspoon of extract is enough to flavor the shells and not enough to mess them up.