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Nov 16, 2007 11:56 AM

Question on Meringue

Whenever I make a meringue for a Pavlova or cookies etc, it turns out great except these little bubbles come up all over the top as it bakes. it makes the meringue not look as pretty. Any ideas how to stop these bubbles from forming?

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  1. Is your meringue @ a stiff peak?
    Are you from beginning to end whipping on high speed?

    3 Replies
    1. re: dbug31

      They are at stiff peak, but one recipe said to start whipping on medium speed for the 1st minute then to high. Does that cause the bubbling effect?

      1. re: BellaDolce22

        I would go as quick as can be from the get go.
        That's what I was taught in culinary school.
        I'm not sure if it will help, but you never know.

        Have you checked your oven temp.?
        Perhaps it is too low

        Trial & error...

        1. re: dbug31

          Thanks I'll try the high speed and higher temp.

    2. The best method for making meringue is to start with egg whites that are at room temperature. Place the egg whites in the bowl of an electric mixer and whisk on medium low speed. Add cream of tartar or some other acid such as lemon juice or vinegar, which stabilizes the meringue by preventing the bubbles from bursting once you stop beating. When they are foamy, increase to medium high speed and continue whisking until they form a soft peak. Slowly add sugar a couple of tablespoons at a time and continue whipping until meringue forms very stiff shiny peaks that hold their shape. Be sure to bake as soon as possible because meringue will start to deflate fairly quickly when handled. Bake in a 180 degree oven for 1 1/2 to 2 hours.