Meringues

[Bluebell]

I am going to make a raspberry & hazlenut meringue pud for a dinner on Saturday. The recipe calls for 4 mls of raspberry vinegar to be added to the egg whites and crushed hazelnuts. Do I really need to go out and buy a whole bottle of this type of vinegar for such a small amount? The mixture is to be placed in 2, 8" cake tins, and the double cream & raspberries will be used to sandwich the two together when cooked. Any advice would be much appreciated. Thank you.

[Pea Pod]

I have scoured my books and you must have found the only recipe that uses raspberry vinegar. Therefore I think it will be safe to leave out.

[Bluebell]

Thank you so much Pea Pod. I found the recipe on the Net. I've never made any sort of meringue before, I'm just hoping it'll turn out as it should. I have already found conflicting oven temperatures and times to keep the meringues in the oven. I can feel a sense of foreboding about to descend, and it's only Wednesday!!

[ganesh]

Ihave made loads of pavlovas before and never used any kind of vinegar in them but I have seen some recipes that use it. What does it do? My meringues are always delicious!!

[Bluebell]

Knowing what I'm going to make Ganesh, are there any tips you can pass on as to temperatures, timing etc. I wish I hadn't decided to try something I've never done before, but hey...it could be fun...or a disaster. Do you leave your meringue in the oven overnight?

[Ed Strong]

If I remember correctly the vinegar gives that sticky, chewy texture to the inside of the meringue. Any chance you could send me the link to the recipe you are going to try Bluebell?

[Bluebell]

http://www.scottishfoodguide.com/Recipe.aspx?i d=28

Hi Ed. I'm sure this is the recipes I found, although this one only says 'Vinegar' as opposed to raspberry vinegar. I shall keep searching for the one I found earlier this week.The picture is the result I'm hoping for!

[muffty]

Bluebell, If you use distilled vinegar (clear) you will find this makes the lovely gooey inside that Ed Strong mentions,,,,this is essential (I think) for pavlovas (don't like the crisp all the way through type). Other recipes sometimes use red wine vinegar for meringue roulad�s.

The recipe you have posted looks delicious,,,,time for me to get in the kitchen methinks!!

Good luck for Sat xx

[Bluebell]

Hi muffty.Thank youso much for your tip. White vinegar I have shed loads of...I use it to clean tiles, windows etc. All this house needs is the chips to go withi t! Fingers crossed I won't make a botch of the meal!

[ganesh]

I leave it in overnight or basically when the oven has completely cooled.

[Ed Strong]

Thanks very much for that Bluebell. Looks delicious.