Updated EDC changes

[faffa_70]

ROFL - I must have just missed out then as I only got the new varoma by weeks apparently

[Chelsea (Thermie Groupie)]

To make amendments to your book, amend to read as follows:


p153 Lemon Meringue Pie – Ingredients –  amend to 100g icing sugar (delete caster)
Method – Insert Butterfly and place egg whites into clean TM bowl. Beat egg whites with MC off for 3 – 5 minutes on Speed 4 until stiff @ 50 degrees.

Pour in remaining icing sugar and 1 tspn at a time of cream of tartar through hole in lid and continue beating for 2 minutes until sugar is completely dissolved and meringue stands in firm peaks. Speed 2 -3 for approx 2 minutes.

Spread meringue over…

I have had a request for a lemon meringue pie and am just wanting to correct my EDC before starting it.  I am finding this amendment a little confusing though.  Is it correct to "pour in remaining icing sugar and 1 tsp at a time of cream of tartar"??  Should it be add cream of tartar (1/4 tsp?) and then add icing sugar 1 tsp at a time? 

[judydawn]

Chelsea, you and I are working on very similar things at the moment.  I have just beaten 4 egg whites with 1/2 tspn cream of tartar with butterfly in on speed 3 @ 37^o then added the sugar over a 2 minute period, 1 tspn at a time.  I am working on the almond bread in the GF book (adding some tweaks) and I was very pleased with my egg white mixture.  It is in the oven now and in 2 days time I can slice it and crisp it up.  More to follow after I have finished that process.  So this info should answer your question.

[cookie1]

I'm glad the egg whites worked Judy. I need to find some chooks that will lay eggs with only the white in. 

[CreamPuff63]

thought you just liked the yolks cookie?

[brazen20au]

yep, my book has a soft cover and i was nowhere near getting the new varoma! lol

in fact i have the new EDC in my spare room and hadn't even occurred to me to get it out and use it lol

[cookie1]

You're right CP63. I want egg whites for my macarons and now Judy's almond..........
Fortunately I found a cherry icecream that uses 5 or 6 yolks. I'll give this a try when I do the first lot of macarons.

[Meagan]

Cookie if you have the my way of cooking make the portugese cream tartlets they use 5 yolks and are yummo

[judydawn]

Cookie if you have the my way of cooking make the portugese cream tartlets they use 5 yolks and are yummo

If not Cookie, here it is.  Just scroll down  http://thermorecipes.blogspot.com/2009/11/portugese-adventure.html

[cookie1]

Thanks Meagan. I don't have the book so thanks Judy. I hadn't printed that recipe as I thought I would never have that many egg yolks spare.

[Chelsea (Thermie Groupie)]

Chelsea, you and I are working on very similar things at the moment.  I have just beaten 4 egg whites with 1/2 tspn cream of tartar with butterfly in on speed 3 @ 37^o then added the sugar over a 2 minute period, 1 tspn at a time.  I am working on the almond bread in the GF book (adding some tweaks) and I was very pleased with my egg white mixture.  It is in the oven now and in 2 days time I can slice it and crisp it up.  More to follow after I have finished that process.  So this info should answer your question.

Thanks JD.  I followed this and my meringue was perfect.  Sadly the lemon part wasn't set firm when I plated it for our guests though  . They still thought it was yummy though and really appreciate any home cooking efforts.  Next time I am going to bump up the cornflour a little and make the pie the day before so it's sits in the fridge overnight.  Three hours wasn't enough.

[judydawn]

So glad to hear the top was successful Chelsea, now to amend the filling     It probably would have been much better to have sat it overnight to set completely rather than adding too much more cornflour which could make it go too firm. 

Anyone else done this recipe and had to tweak the filling?

[cecilia]

A few recent EDC changes to check here:

http://www.forumthermomix.com/index.php?topic=7519.msg104532#msg104532

[meganjane]

Wow, considering what I sent Tenina that I gathered from everyone on the forum, that's not many changes at all!