Hey! I was wondering whether anyone has ever tried baking liqeurs into meringues. I'm curious to try, but I've never seen it done, so I figured maybe there's some kind of reaction the alcohol creates that would keep a meringue from baking correctly...?
Thanks!
Thanks!
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Wisconsin
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Re: liqeur in meringues?
Wed, May 30, 2007 - 11:36 AMwell - I've added vanilla extract (alcohol based) to meringue, but it was for a filling of a rolled cookie. that was only a Tbls for 3 egg whites. Not sure what more would do - break it down? or if that would be enough flavor to notice after baking. -
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Re: liqeur in meringues?
Thu, June 7, 2007 - 11:35 AMsimple! Reduce your liqeur on the stove to cut out the alcohol and intensify the flavor before adding it to the meringue. Say 3/4 of a cup reduced down to 1-2 Tbs all the alcohol will be gone as well as most of the water, just simmer it slow and even alcohol will go first and water second, the results will be a syrupy based liquid with intense flavor.
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Unsu...
Re: liqeur in meringues?
Thu, June 7, 2007 - 4:34 PMI agree with Liselle. I think anything other than the vanilla would be too strong and not break down enough. -
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Re: liqeur in meringues?
Fri, June 8, 2007 - 6:32 AMi dont know i think an amaretto reduction might not be too over the top ill have to try it now and let you know -
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Unsu...
Re: liqeur in meringues?
Fri, June 8, 2007 - 11:16 AMI won't try it until I see if it works for you. I'm not so brave LOL -
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Re: liqeur in meringues?
Fri, June 8, 2007 - 11:39 AMit works very well with frangelico, but use your reduction sparingly, to taste basically, I have also used amaretto, chambord, grand marnier, and godiva liquer -
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Unsu...
Re: liqueur in meringues?
Sun, June 10, 2007 - 10:20 AMGood new! I will be baking meringues for my Mom for her birthday next week and your news is just the "kick" I needed! Thank you
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