meringue roulade sticking to parchment paper

[sim...@torcrosselectrics.eclipse.co.uk]

hiya

has anybody had this problem and any solutions please..

I often make meringue roulades and they nearly always come out
perfectly, however, since i have started making very large ones for
the local pub (only just fit in shelf) I cannot stop them sticking to
the parchment paper (going too sticky and chewy) and I cannot get the
bottom to harden slightly and leave the inside soft. Arrgh, driving
me potty.

any suggestions

[limey]

You might also want to post your question on uk.food+drink.misc and
possibly receive some more answers. This is more a UK or Australian
dish.

Dora

[cathy]

On Fri, 16 Mar 2007 17:09:31 GMT, "limey" <lime...@yahoo.com> wrote:

>sim...@torcrosselectrics.eclipse.co.uk wrote:
>> hiya
>>
>> has anybody had this problem and any solutions please..
>>
>> I often make meringue roulades and they nearly always come out
>> perfectly, however, since i have started making very large ones for
>> the local pub (only just fit in shelf) I cannot stop them sticking to
>> the parchment paper (going too sticky and chewy) and I cannot get the
>> bottom to harden slightly and leave the inside soft. Arrgh, driving
>> me potty.
>>
>> any suggestions
>

Without knowing the details it's hard to say, but if you're making
them bigger, you're going to have to bake them for a lot longer time.
It sounds like what you're making is a Pavlova, the national
Australian dessert. Search for Pavlova recipes and you should find
lots that will tell you how long and at what temperature to bake a
large meringue.
Cathy

[Mr Libido Incognito]

cathy wrote on 16 Mar 2007 in alt.cooking-chat

also consider one of those silicon baking mats.

[Merryb]

On Mar 16, 10:39 am, Mr Libido Incognito <N...@vaild.null> wrote:
> cathy wrote on 16 Mar 2007 in alt.cooking-chat
>
>
>
>
>

> > On Fri, 16 Mar 2007 17:09:31 GMT, "limey" <limey...@yahoo.com> wrote:

>
> > >simm...@torcrosselectrics.eclipse.co.uk wrote:
> > >> hiya
>
> > >> has anybody had this problem and any solutions please..
>
> > >> I often make meringue roulades and they nearly always come out
> > >> perfectly, however, since i have started making very large ones for
> > >> the local pub (only just fit in shelf) I cannot stop them sticking to
> > >> the parchment paper (going too sticky and chewy) and I cannot get the
> > >> bottom to harden slightly and leave the inside soft. Arrgh, driving
> > >> me potty.
>
> > >> any suggestions
>
> > Without knowing the details it's hard to say, but if you're making
> > them bigger, you're going to have to bake them for a lot longer time.
> > It sounds like what you're making is a Pavlova, the national
> > Australian dessert. Search for Pavlova recipes and you should find
> > lots that will tell you how long and at what temperature to bake a
> > large meringue.
> > Cathy
>

> also consider one of those silicon baking mats.- Hide quoted text -
>
> - Show quoted text -

Silpats are great! Also, try baking a little longer as the poster
recommended.

[Jerry Avins]

Mr Libido Incognito wrote:

> also consider one of those silicon baking mats.

_Silicone_, please. Silicon is a brittle black crystal.

jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

[Carole]

I make meringue cookies and my cooking teacher told us to that when the
baking time was up, we should turn the oven off, but leave the cookies
in and let them cook down with the oven. Not sure if that would work for
your dessert, but you could give it a try.

Carole

[Merryb]

Good point!

[Carole]

Carole wrote:

Oops, that should have said "cool down with the oven". Sometimes my
typing is the pits :)