Pin Reaper: Monica Geller
Original Inspiration: http://www.pinterest.com/pin/567735096751141754/, via http://www.smartschoolhouse.com/easy-recipe/christmas-meringue-cookies/2
What I Did: My meringue did not stay stiff and firm, causing the trees to spread out instead of staying tall.
My Result:
Next Time I Will: I probably should have used the regular beater attachments instead of the whisk ones.
YOU need to use the whisk. 🙁
The only fail here was the instructions! Meringue is a tricky beast and you need to whip it until stiff peaks form and it holds its shape, not until it’s “frothy”. It takes a few tries to master especially when piping it into things.
You most definitely need the whisk attachment. It doesn’t look like you beat it enough to me. Also that recipe calls for “butter vanilla emulsion” if you used regular butter as a substitute that will also cause the meringue to fail. I’d just put in vanilla extract or another flavoring.
How unfortunate that yours turned out that way. I’m the one that made them correctly in the photos above. Yes, with all meringue, you must use an electric mixer. Keep trying, but most of all, follow the directions, which read: “Continue to whip the mixture on high for 4-5 minutes until stiff peaks form (meaning that the meringue holds a form when the mixer is turned off).”
I made these and the first time was a win-win! Definitely use the whisk, slow baking at the low temp and let sit in the oven a while after baking!
You need the whisk attachment. You probably either didn’t beat it long enough/at the right speed or you added the sugar too quickly. Or there could have been some fat or oil on your bowl or spatula. Try again, meringue *will* stand up like that when you get it right.