Doesn't YouTube allow 15 minutes for videos now? If so, you don't need to feel so rushed! Also, they look beautiful and they make for wonderful eating, but in my experience, meringue pies aren't the best for smashing. Meringue doesn't stick to the face at all! Great batch of updates, as always -- I'll be trying your cream cheese frosting method next time I have carrot cake. My favorite!
@prettywoman73080 Not necessary in a SWISS style preparation (which is the cooking method meringue I made) Absolutely you would use it in a cold preparartion meringue. Cream of Tartar is an acid that will help you to stabilize and help you avoid overwhipping of the whites, while giving more volume. This is a much different preparation. You could easily do a cold prep and use 1/2 c sugar to 8 cold egg whites with a 1/2 tsp of cream of tartar. I just chose to use this one :)
Doesn't YouTube allow 15 minutes for videos now? If so, you don't need to feel so rushed! Also, they look beautiful and they make for wonderful eating, but in my experience, meringue pies aren't the best for smashing. Meringue doesn't stick to the face at all! Great batch of updates, as always -- I'll be trying your cream cheese frosting method next time I have carrot cake. My favorite!
KSpie2009 8 months ago
@KSpie2009 My thought exactly when Steph suggested the pie smash!! Meringue just rolls right off!
itsallme73 8 months ago
Thank you for the explanation very helpfull.
prettywoman73080 8 months ago
Omg that freakin kitchen aid sounds like an airplpane. HORRIBLE! Need new one, quieter, and bigger.
itsallme73 8 months ago
cream of tartar why didn't you use that in the meringue?
prettywoman73080 8 months ago
@prettywoman73080 Not necessary in a SWISS style preparation (which is the cooking method meringue I made) Absolutely you would use it in a cold preparartion meringue. Cream of Tartar is an acid that will help you to stabilize and help you avoid overwhipping of the whites, while giving more volume. This is a much different preparation. You could easily do a cold prep and use 1/2 c sugar to 8 cold egg whites with a 1/2 tsp of cream of tartar. I just chose to use this one :)
itsallme73 8 months ago