Advice Wanted On Making Merangue Topping Crisper On Top

[Stargazer]

Sorry if I have asked this question previously. I frequently make queen of puddings and use three egg whites whisked to a peaking stiffness to put on top. I then bake it in the oven on top of the queen of puddings but never manage to get it to stay risen which it does at first (looking through the glass door) and it then collapses and is very soft and not crisp on top. What is the best oven temperature for this last process (the pudding is cooked earlier)? Several recipes give diffent heat settings and different length of oven time. I have never yet got it right. Any advice appreciated.

[EcclesCake]

You haven't mentioned sugar in you meringue! Adding the sugar a spoon at a time and whisking in makes for a more stable meringue.

I'd go for 20mins at 180C or until golden. You are only really looking to get the outside of the meringue to set and colour.

[vodkancoke]

For a meringue you want a relatively low temp so 150/Gas mark 2 for 25-30 mins should be fine.
If you are using 3 egg whites, use 6 oz of caster sugar. :)

[vodkancoke]

Ooh sorry EC, your answer wasn't there when I started! lol x

[EcclesCake]

No worries VnC :-)

Stargazer, what consistency are you looking to achieve with your meringue. Do you want a very light fluffy meringue or a slightly drier, more set finish?

My method will you the former and VnCs the latter, there isn't really a right or wrong answer it's more about what type of meringue you prefer.

[Stargazer]

Thanks everyone. I have looked at about six different recipes online. They vary in temp starting from, 150 to 190 degrees for the custard base and one says lower temp to 150 and another raise temp to 190 for the merangue part. How confusing. I am using a bain marie. Is the amount of sugar the key to crispness? Mary Berry seems to use about 6oz for three egg whites. I only use about one and a half to two ounzes as six seems ridiculous. Is this the reason I can't get the merangue crisp?

[EcclesCake]

2oz of sugar to one egg white is standard.

Increase your sugar and you will get a far better meringue that will set.

[Stargazer]

Thank you for your advice. I will try that but it seems such an awful lot of sugar to a relatively small amount of egg white. Also I accidentally switched on my top oven so I am not baking it in the main oven this time so don't know if that will affect the results.

[chris1957au]

Just rember that not all meringue is ment to be hard baked, the topping on a queen of pudding is a soft meringue used to divide your top into sections that are filled with red (raspeberry) and yellow (lemon curd) areas, and should set and brown lightly the same as for Baked Alaska (Bombe Suprise)