Meringues

[rockyracoon]

I have some egg whites in the freezer but don't know how many eggs are in there, does anyone know if there's a weight ratio between the whites and sugar so I can make meringues.

Any thanks for any replies.

[Infomaniac]

2oz (50g) of sugar for each egg white.

[rockyracoon]

I don't know how many egg whites are there.

[vodkancoke]

1 standard egg white weighs roughly 1 oz, so weigh what you have and then double the caster sugar. So 1 egg white to 2oz caster sugar.

[Infomaniac]

Sorry, I didn't read your questions properly - I guess you'll just have to guess??? Or perhaps crack another egg and weigh the white?

[snags]

A quick look on the web states that a large egg white weighs between 28 and 33 grams.

[rockyracoon]

Thanks to you both for your replies. Mwah to voddie, that makes it nice and easy.

[rockyracoon]

And you too snags :)

[vodkancoke]

Lol no probs, can you send some here once you are done?? ;) xx

[snags]

No probs... vodka needs the best answer more than I do ;-p

[rockyracoon]

Lol snags

Voddie I'll indeed send some your way, but I imagine you make much better ones than me.

[vodkancoke]

Cheeky git! ;)

[vodkancoke]

Sorry, that was to the Snaggly one!

[snags]

What? Your best answer to total answer ratio is frankly appalling :-o

[snags]

Actually mine is worse...

[vodkancoke]

Lol maybe I should have been awarding myself best answer before Ed stole that facility from us! ;)

[snags]

Talking of meringues: I saw Nigella do a filthy recipe a few weeks ago involving a big bowl of whisked cream, Rum, a load of broken meringues and drizzled choccy sauce...

[LyndaB]

A cautionary tale!! I often freeze egg whites and have learnt the hard way that you should always label the container with a) the number of egg whites and b) the fact that they are egg whites - frozen egg whites, believe it or not, look exactly like frozen apple sauce!!!

[rockyracoon]

I usually do Lynda but I made Croque Madams and you don't need all the egg white so I just stuck them in a bag and put it in the freezer without giving a thought to the volume.

By the way Lynda, I made the tomato tatin that you posted on another thread, it was delicious, I ate the whole thing myself, thank you :)