Comments on: Mocha Meringues

By: Lacey

Lacey — Sat, 20 Feb 2010 00:58:30 +0000

I absolutely love the way these came out. I took this and made half vanilla, half mocha, and they taste so delicious. I find it ironic how the mocha ones looked like Hershey kisses and the vanilla looked like marshmallows.

By: Maricel

Maricel — Tue, 29 Jul 2008 02:59:33 +0000

To Anne: Try googling for a Brazo de Mercedes recipe. It is a Meringue Roulade filled with a thick custard

By: Christine

Christine — Sat, 05 Apr 2008 13:59:11 +0000

So cute and looks delicious! Now I know what I was doing wrong, my meringues never look like yours, I was using my hand mixer! Thanks for commenting about using a standing mixer, I will give it a try!

By: Linda

Linda — Thu, 20 Mar 2008 04:47:12 +0000

Hi Colette, meringues shouldn’t be hollow. I can only think of a few reasons why they could be hollow: they were really small and/or been overbaked.

Doesn’t matter too much if they are hollow, I still think they’d be tasty :)

By: Colette

Colette — Thu, 20 Mar 2008 04:42:46 +0000

I had a bunch of egg whites left over from making pastry cream, so I made vanilla bean meringues (my first time) they turned out well, but should they be hollow? (some have holes on the side from sticking together I think I’ll fill them with ganache-and make sandwiches with the rest)

By: Linda

Linda — Wed, 19 Mar 2008 04:58:37 +0000

Thanks Tartelette :)

Hi Anne! I’ve never made roulade before, but let me look into it and I’ll email you :)

By: anne kolar

anne kolar — Tue, 18 Mar 2008 21:20:51 +0000

I loved the idea of these meringues……and would appreciate some help.

While traveling in Australia/NZ, I had a roulade made out of meringue and filled with whipped cream/strawberries. Luscious. I can’t find a recipe for how to make the roulade. I have recipes for pavlova but I don’t know how to convert the recipes. I’ve made chocolate sponge cake rollups (like roulades). What should go into the meringue recipe and how long should it cook. The dessert I had was crusty on the outside and the rest of the meringue was soft meringue. Do you roll it up while it is still warm.

Any help would be appreciated.

By: tartelette

tartelette — Tue, 04 Mar 2008 04:35:21 +0000

They are just as cute as buttons! Anything that says meringue and I come running!

By: Linda

Linda — Mon, 03 Mar 2008 11:25:05 +0000

Tara – I love the idea of having meringue kisses with coffee/tea at a wedding. I’m not even engaged yet, but I think I might do that too! (Z, if you’re reading this, please don’t run off. We’ll get married when we’re ready. Don’t freak out, lol).

Brilynn and Michelle – I used to absolutely suck at making meringues and it was because I used to use a hand-held mixer and under-whipping. Get a freestanding mixer, go slow and whip the egg whites until REALLY stiff – so stiff that you can tip the bowl over your head and nothing will budge :)

Joy – It’s the opposite with me as you post almost everyday and that makes me happy :) I know I should post more often and I’ve promised myself that I will. I had a few (okay, I had 7) for breakfast this morning and they were oh-so-good!

Joanna and Cakebrain – Thanks :)

By: michelle @ thursday night smackdown

michelle @ thursday night smackdown — Sun, 02 Mar 2008 02:59:34 +0000

adorable. i always have egg whites in the freezer too, but i’m terrible with meringue; i never get the consistency quite right. these have such perfect little points!