My chocolate meringues came out flat!

estherdragonbat
estherdragonbat Posts: 5,283 Member
edited November 2024 in Recipes
I was using the recipe out of Moosewood cookbook and I suspect I know what to do for next time. The recipe calls for pulsing icing sugar, cocoa powder, and nuts in the food processor and adding them to egg whites beaten with vanilla until they form stiff peaks, then folding in chocolate chips. Note the absence of cream of tartar or any other sort of acid in the recipe, plus the failure to add any sugar to the whites during the beating process...

Everything was going great with beating the eggs. They formed peaks stiff enough for a metal spoon to leave a trail through. But when I added the cocoa-sugar-nut mixture the whole thing just collapsed. I'm baking them anyway, but they all ran together so I'm basically taking out two large flat pieces of meringue (one on each cookie sheet). Anyone got any suggestions on something I can do to serve them anyway?

I made lemon meringues also, which came out great. (Those did call for adding sugar to the whites). I'm thinking to cut the chocolate meringues into squares and top with the lemon ones. Anyone got any other suggestions? The batter tasted fine; it's more an issue of presentation and probably final texture.

Replies

  • JeromeBarry1
    JeromeBarry1 Posts: 10,179 Member
    edited June 2018
    Cream Tartar?

    I've only tried meringue once, from a recipe I found online, and it had only egg whites, sugar, and a tiny bit of Cream Tartar. It was perfect.
  • estherdragonbat
    estherdragonbat Posts: 5,283 Member
    That would work if I didn't already have them in the oven. I've got a recipe similar to that (has vanilla extract and a bit of salt, too). If I try this again, I'm definitely adding some.
  • Nadspee
    Nadspee Posts: 79 Member
    I'd either cut the sheet up like brownies and serve it like that or add some whipped cream and berries to the top, and maybe a dusting of powdered sugar and serve it like a pavlova! I've never used cream of tarter when I make meringue and I've never had a problem. I use room temperature eggs in a cold metal bowl and mix with a hand mixer. When you added the dry mixture to the whites did you add it all at once?
  • Diatonic12
    Diatonic12 Posts: 32,344 Member
    You must be a professional chef or baker. Go to the store and sub a Marie C.'s just this once.
  • RadishEater
    RadishEater Posts: 470 Member
    Have you made that recipe before from their cookbook? I am not sure how great the cookbook is but their restaurant gets a so-so rating from people I know who have eaten there. It might just be the recipe. I liked my dish but a fair amount of my friends and family felt their dishes fell flat for flavor and execution.
  • livingleanlivingclean
    livingleanlivingclean Posts: 11,751 Member
    Sounds like a macaron recipe....

    Could you make Eton mess with it?
  • estherdragonbat
    estherdragonbat Posts: 5,283 Member
    kballsocc wrote: »
    Have you made that recipe before from their cookbook? I am not sure how great the cookbook is but their restaurant gets a so-so rating from people I know who have eaten there. It might just be the recipe. I liked my dish but a fair amount of my friends and family felt their dishes fell flat for flavor and execution.

    I haven't. I've made almost every non-dessert dish in that cookbook, but this was my first attempt.
  • estherdragonbat
    estherdragonbat Posts: 5,283 Member
    Nadspee wrote: »
    I'd either cut the sheet up like brownies and serve it like that or add some whipped cream and berries to the top, and maybe a dusting of powdered sugar and serve it like a pavlova! I've never used cream of tarter when I make meringue and I've never had a problem. I use room temperature eggs in a cold metal bowl and mix with a hand mixer. When you added the dry mixture to the whites did you add it all at once?

    I did. Thanks for the idea; I can definitely do that!
  • estherdragonbat
    estherdragonbat Posts: 5,283 Member
    livingleanlivingclean wrote: »
    Sounds like a macaron recipe....

    Could you make Eton mess with it?

    Possibly... never heard of that until yesterday; I'm watching Great British Menu on Netflix. It's not a thing in Canada. But there are some online recipes that look promising...
  • nickssweetheart
    nickssweetheart Posts: 874 Member
    Nadspee wrote: »
    I'd either cut the sheet up like brownies and serve it like that or add some whipped cream and berries to the top, and maybe a dusting of powdered sugar and serve it like a pavlova! I've never used cream of tarter when I make meringue and I've never had a problem. I use room temperature eggs in a cold metal bowl and mix with a hand mixer. When you added the dry mixture to the whites did you add it all at once?

    I was going to suggest cutting them into bars and sandwiching raspberry preserves between two bars, but now I think you should do this! :smiley:
  • Nadspee
    Nadspee Posts: 79 Member
    Next time you try that recipe try folding the chocolate mixture into the egg whites by the spoonful reaaalllyy slowly. It sounds like the weight of the dry mix might be what made your whites collapse. I’m really hungry for meringue now! 😍💕
  • vegmebuff
    vegmebuff Posts: 31,389 Member
    Nadspee wrote: »
    Next time you try that recipe try folding the chocolate mixture into the egg whites by the spoonful reaaalllyy slowly. It sounds like the weight of the dry mix might be what made your whites collapse. I’m really hungry for meringue now! 😍💕

    that's what I thought too

    I'd just crush up the 'failure' and use it as yummy toppings to ice cream, etc.,
  • estherdragonbat
    estherdragonbat Posts: 5,283 Member
    Nadspee wrote: »
    Next time you try that recipe try folding the chocolate mixture into the egg whites by the spoonful reaaalllyy slowly. It sounds like the weight of the dry mix might be what made your whites collapse. I’m really hungry for meringue now! 😍💕

    Thanks! I'll keep that in mind!
  • deannalfisher
    deannalfisher Posts: 5,600 Member
    did you add the sugar-nut mixture in the mixer? my guess is that is what caused it to go flat

    here's how i would do it
    make the egg whites; mix in the sugar and cocoa powder slowly - then after that is done, hand mix the nuts in - in my experience i've found that adding nuts etc to merginue rarely turns out well

  • estherdragonbat
    estherdragonbat Posts: 5,283 Member
    deannalfisher wrote: »
    did you add the sugar-nut mixture in the mixer? my guess is that is what caused it to go flat

    here's how i would do it
    make the egg whites; mix in the sugar and cocoa powder slowly - then after that is done, hand mix the nuts in - in my experience i've found that adding nuts etc to merginue rarely turns out well

    Folded it in afterwards, but basically poured it into the bowl in one fell swoop.

    I'll keep your idea in mind if I retry this. Which I probably will at some point. I generally save meringues for days when I know I won't need the oven much.
    crazyravr wrote: »
    estherdragonbat wrote: »
    I was using the recipe out of Moosewood cookbook and I suspect I know what to do for next time. The recipe calls for pulsing icing sugar, cocoa powder, and nuts in the food processor and adding them to egg whites beaten with vanilla until they form stiff peaks, then folding in chocolate chips. Note the absence of cream of tartar or any other sort of acid in the recipe, plus the failure to add any sugar to the whites during the beating process...

    Everything was going great with beating the eggs. They formed peaks stiff enough for a metal spoon to leave a trail through. But when I added the cocoa-sugar-nut mixture the whole thing just collapsed. I'm baking them anyway, but they all ran together so I'm basically taking out two large flat pieces of meringue (one on each cookie sheet). Anyone got any suggestions on something I can do to serve them anyway?

    I made lemon meringues also, which came out great. (Those did call for adding sugar to the whites). I'm thinking to cut the chocolate meringues into squares and top with the lemon ones. Anyone got any other suggestions? The batter tasted fine; it's more an issue of presentation and probably final texture.

    Do this.
    When you get soft peaks, start adding the pulsed ingredients slowly by a teaspoon until you get stiff peaks.
    Pipe half your meringue mix on your baking dish, sprinkle with chocolate and then top with the rest of the meringue.
    When you were trying to fold in all the ingredients, the egg whites simply collapsed because you over mixed them. Its also what happens a lot of times when ppl make the protein angel food cake recipe I posted and they start to fold in protein powder "too much".

    This was to be more like drop cookies, but I'll keep this idea in mind if I decide to do something different. Thanks!
  • pinksunnyrose
    pinksunnyrose Posts: 453 Member
    Can you send me some when you perfect this recipe please and thank you.
  • estherdragonbat
    estherdragonbat Posts: 5,283 Member
    Ok. Here's what I did. Basically, it was a giant parfait.

    I have a recipe for a stovetop blueberry dessert. It's got the consistency of pie filling, but it's only got 1/4 cup of sugar added to 4 cups of blueberries with lemon juice, zest, slivered almonds and almond extract.

    I got a box of Nutri Whip (non-dairy whipped topping). Whipped it up with some maple syrup, lemon juice, vanilla extract and lemon extract.

    Half the Nutri Whip went into the blueberries. Half I stirred in some mini chocolate chips.

    I put a layer of broken chocolate meringues into the bottom of the bowl. Topped with the blueberry mix. More broken meringues. Topped with the chocolate chip mix. Put a ring of broken meringues (larger shards) around the bowl. Crumbled whatever was left and sprinkled on top with toasted coconut and a few fresh blueberries.

    It was a hit!!!!!!!
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