Any Home Bakers Here?

9C3A2B9E-0502-4A17-82DB-B109096E96FC.jpeg


74496547-7829-4476-AB2F-5E75A3C4F704.jpeg


8A777748-7DB1-4E62-BBFF-C903B46B1E45.jpeg


No splitting, good color, good shape.

Perfection.

Jared
 
Wow, Jared, that looks great!

Today is DH's birthday. I made him a lemon meringue pie, as that's his favorite. I won't post a picture, as it's far from photogenic. The meringue got a little too done, and try as I may, I can't get stiff peaks in egg whites with my hand mixer. So the meringue is flat too. But he won't care, as the taste is what matters to him.

I will say that the lemon curd (is that the right term for it?) did taste delicious!

Why can't I get stiff peaks? Do I give up too soon, or does my hand mixer (which is all I have) not beat fast enough? It's probably 20-25 years old, now that I think about it.
 
Wow, Jared, that looks great!

Today is DH's birthday. I made him a lemon meringue pie, as that's his favorite. I won't post a picture, as it's far from photogenic. The meringue got a little too done, and try as I may, I can't get stiff peaks in egg whites with my hand mixer. So the meringue is flat too. But he won't care, as the taste is what matters to him.

I will say that the lemon curd (is that the right term for it?) did taste delicious!

Why can't I get stiff peaks? Do I give up too soon, or does my hand mixer (which is all I have) not beat fast enough? It's probably 20-25 years old, now that I think about it.
A bit of oil may have made the egg whites not get stiff enough
 

New posts New threads Active threads

Back
Top Bottom