Wrinkles

Why are my meringues hollow?

Why are my meringues hollow? Over-beating the meringue can cause macaron shells to deflate while baking, resulting in a hollow shell. A good stiff meringue is required for my best recipe, however, over-beating the meringue can have an adverse effect and lead to hollow macarons.

Why do meringues go Hollow?

The meringue is under-baked. This happens when the cooking temperature is too low or the baking time is insufficient. Basically, under-baking means there is too much liquid left in the meringue, which causes the foam to collapse and the excess liquid to seep out.

How do you fix a collapsed meringue?

Overbeaten whites will collapse. To revive them, beat 1 egg white until frothy, then gently fold into overbeaten whites until they're shiny and moist again.

What causes meringue to collapse?

Meringues may collapse for a couple of reasons. Older egg whites tend to not hold the air bubbles as well as fresher whites, which can cause them to collapse. … When you whip egg whites for a meringue, start them on low or medium low speed, and increase it only when they become foamy.

What happens if you overmix meringue?

Two major issues can occur with the incorporation of the sugar. … A warning — if you add your sugar too slowly the mix will get too fluffy and the texture of the meringues will be too open. Overwhipping. Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold.

How do you know if you over beat meringue?

AVOID OVER BEATEN MERINGUE The foam bubbles in over-beaten egg whites become too big and cannot maintain their structure. When folded into a batter, the bubbles lose their bond and look lumpy. In the oven, they pop and deflate. Over-beaten meringue takes on a coarse and grainy appearance.

Why is my Pavlova hollow inside?

Why is my pavlova flat? Pavlovas can go flat for a few reasons – not enough air was incorporated into the egg white mixture, or the pavlova shrunk during the cooling period and collapsed. Once you add sugar to the egg whites, you will find that the meringue mixture deflates and becomes runny.

How do I keep my meringue from shrinking?

Prevent meringue from shrinking by adding it to the pie while the filling is still hot and making sure that it is touching the crust around all the edges before browning in the oven.