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Hey ck, how do you make meringues that taste like store bought? I'm talking specifically about the texture, it's almost like they're more dense or don't have air bubbles that are as big. Like the ones I make at home don't have as much egg white per cookie as the store kind. I've tried a couple recipes, same thing every time. What do?
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>>7399990
What kind of meringue?
I think Swiss/Italian will end up more dense than French (I tend to make Italian).
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Buy them at the store.
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>>7400010
>cooking thread
>BUY IT FROM A STORE HUE
well youre no fun.
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>>7399990
cooked meringue, whisk your whites and sugar in a double boiler
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>>7400009
This. Italian meringue (where you pour the hot sugar syrup into the whites) will yield a denser meringue.
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>>7399990
As I understand it, commercial meringues are effectively dried at a very low temperature rather than baked, so the air bubbles barely expand. You might be able to get something similar if you get your oven on the lowest heat possible with door open and leave them in there for 24 hours.
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>>7400364
I'd only do this when starting with powdered eggwhite, otherwise it's just asking for salmonella poisoning.
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>>7399990
Use chickpea brine instead of egg whites and a very low temperature oven, less worry about food poisoning etc
If you don't worry about food poisoning (which let's be fair you shouldn't) do that method with egg whites
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>>7401101
Nooo, pasturized eggs would be fine
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