How to cook perfect meringue in a gas oven?
The lowest temperature my gas oven goes to is 130C. I have yet to find a gas oven that goes lower than that, which is weird. Is that the case with everyone? I know meringue does better with lower temperatures like 90C, so I was wondering: can one make perfect meringues at 130C, if yes how? Would a fan be of any use?
Best Answer
I usually go with residual heat.
But I use Pavlova meringue recipe (with teaspoon of potato flour) which call for baking for 30 minutes in 120 degrees (I adjusted time to around 18 minutes to compensate for the 130 temp).
Then I open it a little for around 2 minutes to lower the temp and keep closed for another 2 hours.
When I was making typical meringue I just put a tray in the oven when the temp dropped to around 100 degrees on gauge (old type gas oven with gauge in the middle of the glass) and just let it sit there for 5-6 hours.
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Quick Answer about "How to cook perfect meringue in a gas oven?"
Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.)Can I open the oven when cooking meringue?
I bake a large meringue for 2-3 hours, making sure not to open the oven door during that time. Opening the oven door during baking may cause the meringue to sink and/or crack.Is convection oven better for meringue?
Use the convection setting on your oven if possible. And always bake your meringues at a low temperature. Never open the oven door to check on your meringues, as they will crack when the cooler air hits them.How do you know when meringue is cooked?
Is It Done? A perfectly baked meringue should release very easily when gently lifted from the baking sheet. If it's close, keep checking every five to 10 minutes.How do you make the perfect meringue?
For the strongest and most stable meringue, add 1/8 teaspoon of cream of tartar for every egg white before beating\u2014it's an acid that stabilizes the egg white. If you don't have any on hand, use 1/2 teaspoon of lemon juice for every egg white.How To Make Perfect Meringue | Cupcake Jemma
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Answer 2
When faced with an oven that is slightly too hot, I just prop open the door with a wooden spoon. This allows both heat and humidity out.
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